No Wrap Easy Pressure Cooker Zongzi

No Wrap Easy Pressure Cooker Zong Zi

Course: Entree
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 45 minutes
Marinade meat: 4 hours
Total Time: 55 minutes
Servings: 8 servings
Author: Marv
Not sure how to wrap zong zi? Learn how to make Chinese zong zi without all the fuss of wrapping and long cooking time. This no wrap pressure cooker zong zi cooks quickly and have that same great taste.
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For the rice:

  • 2 cups glutinous rice / sweet rice / sticky rice about 400 grams, rinse with water and drain off water
  • 2 1/4 cups liquid from soaking mushrooms about 525 grams
  • 1 bulb garlic chopped- divided to cook rice and meat
  • 1 Tbsp Cooking oil


  • 400 gr pork belly cut into bite size
  • 25 gr dried shrimp soaked and drained off water
  • 5 shitake mushrooms soak and keep water and slice into 1/2-inch strips
  • 2 Chinese sausages cut into 1/2-inch slices
  • 4 -5 salted duck's egg yolk optional- I didn't use them this time
  • 1 Tbsp cooking oil

Marinade for meat:



Things to do the day before-Marinade the meat:

  • Cut the meat into bite size and the pour the marinade ingredients over and marinade for at least 4 hours or overnight

Cook the filling:

  • Preheat the wok or skillet. Add 1 Tbsp of cooking oil and stir fry the garlic until fragrant. Add in pork and continue to stir fry until they change color
  • Add in mushroom, Chinese sausages, and dried shrimp. Stir fry until fragrant and the pork is half-cooked. Set aside

Prepare the rice:

  • Wipe the wok/skillet with a paper towel, don't worry if it's not super clean. Heat the wok/skillet again and add another 1 Tbsp of cooking oil. Add garlic and stir fry until fragrant
  • Add the glutinous rice and the seasonings. Add the liquid (top up with water to make up to 2 1/4 cup if needed) and lower the heat to medium and continue to stir fry until glutinous rice absorbs the liquid

Pressure cooking:

  • Lightly brush the container you use to cook the sticky rice in, with cooking oil all over. Pour 2 cups of water into the inner pot of instant pot. Place the trivet in there. You can either spread half of the filling at the bottom of the container you will be pressure cooking the zongzi in, layer with the pre-cooked rice, then layer with the rest of the filling and salted egg yolks and then top with the rest of the rice. Use the back of the spoon to gently but firmly pressing everything down to pack it
  • Or you can spread half of the rice in the container, then layer with the filling  and salted egg yolks and then top with the other half of the rice and then use the back of the spoon to gently but firmly pressing everything down to pack it
  • Cover the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure and set the timer to 30 minutes. Wait 10 minutes before releasing pressure
  • They can be served warm or room temperature

Storing and reheating:

  • Leftover can be stored in refrigerator for up to 3 days and then reheat in the microwave or steamer. You can store them in freezer for up to 1 month and reheat without thawing in microwave or steamer

If you cook zongzi in regular steamer:

  • If you do not have a pressure cooker and will be steaming in regular steamer, make sure you soak the glutinous rice for at least 4 hours or overnight if you have the time. Then drain off water and follow the rest of the instruction and steam for 2 hours or longer until the sticky rice is cooked through and soft