Instant Pot Asian Sticky Rice Stuffing

written by Instant Pot Cooking | August 7, 2021

Ingredients:

2 cups glutinous rice (not sushi rice)
2 Tbsp cooking oil
5 cloves garlic – peeled and finely chopped
6 oz boneless skinless chicken thighs/breast – or use Chinese sausage or your favorite sausage
5 shiitake mushrooms
2 cups liquid from soaking shiitake mushrooms
3 Tbsp oyster sauce
2 Tbsp soy sauce
1 tsp sugar
1 cup panko breadcrumbs
1/3 cup ghee – or butter
1 tsp garlic powder – optional
Salt to taste

Optional topping:
Fried shallots crisp

Directions:

Wash the glutinous rice in several rinses of water. Drain off the water completely.

Mix all the seasonings together in a bowl and set aside. Cut the chicken into small bite-size, about 1/2 inch pieces
Soak the mushrooms in 2 cups of hot water until soft and plump up, about 10 minutes. Remove the stems and thinly sliced. Reserve the soaking water to cook the rice later.

Preheat a large skillet. Add cooking oil. Stir-fry garlic for about 30 seconds. Add the chicken and cook until they turn opaque (won’t be fully cooked yet). Add sliced shiitake and stir fry for another minute.

Add the rice and seasonings and stir to mix. Transfer to a heat-proof bowl that will fit in your 6-quart instant pot. Pour in 2 cups of liquid. Use a spoon to stir and to make sure the rice is submerged under the liquid.

Pour 1 cup of water into the inner pot of Instant pot. Place the trivet in there. Set your bowl on top of the trivet
Close the lid. Turn the steam release valve to seal. Press pressure cooker and then high pressure. Set timer to 30 minutes
When the timer is up, wait for 5 minutes and then release all the pressure. Carefully unlock the lid and remove the bowl.

While the sticky rice is cooking, melt butter on a non-stick skillet. Add panko breadcrumbs, garlic powder (if using) and pinch of salt (to your taste) and stir fry over medium heat until the breadcrumbs turn golden brown, about 5 minutes. Have a taste and add more salt if needed. Set aside.

Transfer the cooked sticky rice to a serving platter. Topped with some chopped green onion (if using) and then sprinkle with the panko breadcrumbs toppings and crispy fried shallos (if using).