instant pot sticky rice

No more wet &amp; mushy Instant Pot Sticky Rice (Pressure Cooker Sticky Rice)! Quick &amp; easy way to make flavorful, evenly cooked Glutinous Rice with no soaking.

Instant Pot Sticky Rice

(200 grams) Glutinous Rice (No soaking required)

⅔ cup (167 milliliters) cold water

Pressure Cook Glutinous Rice: Add 1 cup (250ml) cold water and a steamer rack in Instant Pot.Add 1 cup (200g) glutinous rice in a stainless steel bowl. Place the stainless steel bowl on the steamer rack. Pour ⅔ cup (167ml) cold water in the stainless steel bowl. Ensure all the rice is submerged in the water. With Venting Knob in Venting Position, close the lid immediately, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 12 minutes + Natural Release (roughly 5 – 7 minutes). Open the lid carefully. *See notes for doubling recipe.

Fluff &amp; Serve: Remove stainless steel bowl from Instant Pot pressure cooker. Gently fluff the sticky rice and serve warm with your main dish. Enjoy~

You don&#x27;t need a fancy, expensive rice cooker to make the perfect sticky rice - just like your favorite takeout place serves. You just need an instant pot. Oh, and read the directions carefully. :)

jasmine rice

water

salt

Rinse the rice in a colander with cold/lukewarm water. Rinse until the water runs clear under the colander. DO NOT SKIP THIS STEP.

Transfer the rinsed (and wet) rice to the base on the Instant Pot insert. Add the hot water and put the lid on.

Set to Sealing.

Cook on Manual Mode, High Pressure for 7 minutes.

Let naturally release for 10 minutes, then release the steam valve and let remaining pressure release.

Remove insert and serve Instant Pot Sticky Rice as side dish or base for your meal.

Recipe to save, pin, print: https://www.5dollardinners.com/instant-pot-sticky-rice/

How to Make PERFECT Sticky Rice in the Instant Pot

One of the hallmarks of sticky rice is its gummy and sticky texture, but people often disagree about the optimal level of gumminess. If you use the main recipe, the sticky rice will be the most flavorful, but more gummy. For less gummy sticky rice, follow the modified cooking directions described in note 1.

Chinese-Style Instant Pot Sticky Rice

(300 grams) glutinous rice

vegetable, canola oil

dried scallops (see note 3)

shrimp

shallots (can sub with onions)

Chinese sausage (about 2 links)

pork

soy sauce (divided)

sugar

cooking rice wine (optional)

chicken bouillon powder (optional)

peas (thawed)

scallions

shallots

sesame seeds

peanuts

Instant Pot

short steaming rack

stainless steel bowl that fits inside the Instant Pot (no wider than 8")

Give the dried scallops and dried shrimp a quick rinse. Set them aside. If you are using tiny dried scallops, you do not need to soak them before cooking. If you use larger dried scallops, soak them for 1 to 2 hours first. (See note 4)

Pour 1 1/2 cups water into the inner pot of the Instant Pot. Place a short steaming rack inside the pot.

Rinse the glutinous rice with 3 changes of water to get rid of some excess starch. Don’t worry if the water doesn’t run completely clear at the end. Drain the rice. 

Transfer the rice to a stainless steel bowl that fits inside the Instant Pot. Measure the reserved water that you used to soak the dried scallops. Check to see if you have 1 1/3 cups of water total. If not, add a little more. Pour the water over the rice, making sure that the water completely covers the rice. (See note 4)

In a wok, heat 1 tablespoon of oil over high heat. Add half the chopped shallots and sauté them for 30 seconds. Add half of the Chinese sausage, chopped Chinese cured pork, scallops, and shrimp (“flavoring bits”) and sauté for 30 seconds more. Season everything with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon rice wine, and 1/2 teaspoon chicken bouillon powder, if using (see note 5). Stir to coat the flavoring bits with the seasonings. Turn off the heat. 

Carefully transfer the flavoring bits to the bowl with the soaking glutinous rice. Spread the flavoring bits out over the rice (see photos in blog post for reference). Place the stainless steel bowl in the Instant Pot, resting above the steaming rack.

Set the Instant Pot to cook on high pressure for 25 minutes. Let the pressure naturally release completely (about 15 to 18 minutes) before opening the lid. If you are pressed for time, release the pressure manually by moving the pressure release to “vent” or “venting.”

When the rice is nearly done steaming, cook the remaining flavoring bits. Heat 1 tablespoon of oil in a wok over medium-high heat. Add the remaining chopped shallots and cook for 30 seconds. Next, add the remaining chopped Chinese sausage and cured pork and cook for 2 to 3 minutes, stirring frequently. Then, add the peas and scallions and cook for about another minute. Turn off the heat.

Once all the pressure has been released, open the lid of the Instant Pot. Drizzle 1 tablespoon of soy sauce over the rice and add the remaining flavoring bits on top (see note 6). Mix everything together evenly.

Serve the sticky rice in bowls. Top the sticky rice with sliced scallions, fried shallots, toasted sesame seeds, and chopped toasted peanuts, if desired. 

Make Creamy Rich&nbsp;Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice - Khao Niao Ma Muang). Recreate this popular Thai street food dessert with few simple ingredients (no soaking required).&nbsp;A sweet creamy dream come true!

Instant Pot Mango Sticky Rice

(200 grams) glutinous rice

(167 milliliters) coconut milk

+ 1 tablespoon (62.5 grams) sugar

(309 grams) mango (, peeled and thinly sliced)

(11 grams) coconut flakes

(125 milliliters) coconut milk

(25 grams) sugar

(10 grams) cornstarch

Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.

Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 - 60 minutes until coconut mixture is fully soaked.

Toast Coconut Flakes: Place 2 tbsp (11g) coconut flakes on a skillet. Toast until golden brown over medium heat (~2 - 3 minutes). Stir occasionally. Remove from heat and set aside.

Prepare Coconut Sauce: In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch. In the saucepan, add ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring mixture to a simmer over medium heat. Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture. Mix well and turn off the heat.

Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.

Serve Instant Pot Mango Sticky Rice Balls:-Layer mango slice on plastic food wrap-Drizzle a small amount of coconut sauce on mango-Place 1 large heaping tablespoon (~40 - 45g) coconut sticky rice on top-Form temari bite as shown in photo below-Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top

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