Pressure Cooker Chinese Sausage and Brown Rice Recipe

A note about measuring cups. In this recipe, the cups of rice and broth are American cups, not Asian rice cups. If you bought a pressure cooker like the Instant Pot, it may have come with a small measuring cup for rice - which is actually smaller than an American measuring cup. I know, it's confusing, but 1 Asian rice cup = about 3/4 cup standard American measurement.

You can use an electric pressure cooker or a manual stovetop pressure cooker.

4.25 from 4 votes

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Prep Time 40

Cook Time 30

Resting Time 10

Servings - 6

Ingredients

1/2 cup dried shrimp
4 Chinese dried mushrooms
3 Chinese sausage (lap cheung), diced
2 tablespoons cooking oil
1 shallot, minced
1/4 cup brown rice, rinsed and drained
3 cups chicken or vegetable broth
1/4 cup chopped cilantro

Instructions

Soak the dried ingredients: In a small bowl, add the dried shrimp and cover with just-boiled hot water. Let soak for 10 minutes and drain, discarding water. In a separate small bowl, add the dried mushrooms and cover with just-boiled hot water. Let soak for 30 minutes, and drain, discarding water. Chop/dice the shrimp and the mushrooms.
Heat a wok over medium heat. When hot, swirl in the cooking oil. Stir fry the shallot for 30 seconds, then add the dried shrimp. Stir fry for 2 minutes, taking care not to burn the shallot (adjust heat if necessary.) Next, add in the mushrooms and the Chinese sausage, and continue to stir fry for another minute.
To the pressure cooker, add the rice, stir fried ingredients and the chicken broth. Set pressure cooker to cook for 30 minutes, When done cooking, turn off pressure cooker and let rest for 10 minutes. Then, carefully release pressure (do this carefully, with tongs and a towel) to prevent overcooking. Top with chopped cilantro.

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