Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken)

Easy Pressure Cooker Lo Mai Gai (Steamed Sticky Rice with Chicken)

Course: Dim Sum, Entree
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 165kcal
Author: Marvellina
Traditional savory steamed sticky rice with chicken you found at dim sum restaurant is pressure-cooked. Seriously no fuss easy recipe and flavorful.
Print Recipe


  • 1 large lotus leaves if using, soaked for 1 hour
  • 2 cups Glutinous Rice about 400 grams
  • 2 boneless chicken thighs cut into bite-size pieces
  • 3 links Chinese sausage sliced into 1/2-inch pieces at an angle
  • 2 cups water about 400 ml

Ingredients need soaking:


Suggested Cooking Equipment:


Cooking with Instant Pot (pot in pot method):

  • Pour 2 cups of water in the instant pot. Set the trivet. In a large heat-proof container (that can fit into your instant pot, mine is 6-qt IP). You can use round glass container, stainless steel, or anything that is labeled "oven proof" can be used. If using glass and ceramic material, you may need to add extra 5 minutes to cooking time
  • Line the container with lotus leaf. Place the rice, chicken, water chestnut, sausage, mushroom, and dried shrimp in the container. Pour in 2 cups of water. Add the seasoning and use a spoon to give it a stir to make sure the liquid is covering the rice. Place on top of the trivet. Close the lid. Turn the steam release handle to Seal. Press pressure cooker, high pressure and set the timer to 30 minutes (see notes)
  • Once 30 minutes is done. Wait for 10 minutes and then turn the steam release handle to venting and make sure the pressure valve has gone down all the way down before you open the lid for safety measure
  • For presentation, I sliced the shiitake mushroom and then arrange the mushrooms, chicken, sausage on the bottom of a bowl and then pack the sticky rice on top and inverted it into a plate before serving

Stove-top method:

  • Get your steamer ready. In a large skillet, heat some oil and saute the dried shrimp until fragrant. Add chicken, Chinese sausage, water chestnut and stir fry until the chicken turns opaque, about 5 minutes. Add the seasonings and soaked rice. Stir to mix everything
  • Brush the lotus leaf with some cooking oil, place half of the rice chicken mixture on the leaf and then fold the sides of the leaf over, like wrapping a parcel. Secure with kitchen twine if necessary. Repeat with another packet. Place in the steamer and steam for the next 1.5-2 hours. Remove from the steamer and serve immediately


If not using pressure cooker: Soak the glutinous rice for minimum 4 hours If using pressure cooker: No soaking necessary


Serving: 120g | Calories: 165kcal