Instant Pot Chinese Sticky Rice with Sausage is a one-pot Chinese rice dish made with glutinous (sticky) rice, Chinese sausage (lap xuong), dried shiitake mushrooms, soy sauce, oyster sauce, sesame oil, and chicken broth. It’s quick and weeknight-friendly and works well for an easy, filling dinner or meal prep when you want classic dim sum flavors without the fuss. Unlike traditional Lo Mai Gai that’s wrapped in lotus leaves and often uses chicken, this version skips the hard-to-find lotus leaves, swaps in Chinese sausage, and turns it into a simple “pour-and-cook” recipe in the Instant Pot.
What Makes Instant Pot Sticky Rice So Great?
- Fast. Make this tasty Chinese dish in under 30 minutes .
- Easy. A simple pour and cook Instant Pot recipe .
- Minimal Cleanup. Make the entire dish in one pot for easy after-dinner cleanup.
- Delicious. A combination of sweet, salty, and umami flavors makes this a dish you will make over and over again.
My rendition of Instant Pot Sticky Rice is less than traditional, but I guarantee it’s packed with flavors you’ll love just as much as the original.
I definitely made some simplifications when creating the recipe. Here are a few things I changed:
- I didn’t use lotus leaves because they’re not that easy to get a hold of, and I wanted a dish we could all make on a weeknight.
- I used Chinese sausage instead of chicken.
- For this dish, I used dried shitake mushrooms instead of fresh so that they would keep long enough for me to use in other recipes without spoiling ( Pressure Cooker Low Carb Hot and Sour Soup or in the Shrimp Risotto ).
What Is Lap Xuong?
The one thing that does require a little planning with this Instant Pot Sticky Rice, is buying the Chinese sausage or Lap Xuong or Lap Cheong ahead of time. I debated whether I should try this with widely-available sausage, but really, there is nothing like that Chinese Sausage, no real equivalent.
Lap Xuong is a pork sausage where the pork has been marinated and then smoked. The end result is a slightly sweet and salty sausage that adds a lot of flavor to this very simple dish.
Ingredients You’ll Need
- Dried Shiitake Mushrooms - you can also use fresh mushrooms, just skip the soaking step.
- Glutinous Rice - If you want this rice to be truly sticky, ensure you’re using rice with a high amylopectin content.
- Chinese Sausage - This can be a little difficult to find, so make sure you plan ahead.
- Chicken Broth - You can use water in place of broth to reduce the amount of sodium.
- Soy Sauce
- Oyster Sauce
- Sesame Oil
- Kosher Salt
How To Make Instant Pot Sticky Rice
One of the many things I love about this recipe is how incredibly simple it is to make. Follow these four easy steps (it can be reduced to three if you use fresh mushrooms) for an amazing main course.
- Soak the dried mushrooms in hot water while you prepare the rest of your ingredients.
- Add all of the ingredients to the Instant Pot liner, including the soaked mushrooms and stir.
- Cook under high pressure, and then allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove the Instant Pot lid, stir well and allow to rest until the water or broth is completely absorbed.
Delicious And Traditional Variations
I have no doubt that you’re going to love this recipe exactly as it is written, but after you have enjoyed the original version, here are a few ways to change it up:
While cooking
- Dried shrimp
- Peanuts
- Chicken marinated in soy sauce, oyster sauce, rice wine, salt, and pepper
After cooking
- Omelette cut into strips
- Salted egg yolks
Variations
Instant Pot Sticky Rice with Sausage is a flavorful and comforting dish that’s easy to customize with different ingredients and seasonings. Whether you want to add more veggies, boost the protein, or give it an international twist, here are some tasty variations to try:
- Spicy - Add a teaspoon of chili paste, sriracha, or crushed red pepper flakes for a kick of heat that complements the savory sausage.
- Vegetable-Packed Version - Stir in peas, diced bell peppers, mushrooms, or shredded carrots for extra color, flavor, and nutrition.
- Cajun - Swap the seasoning for Cajun or Creole spices, and use andouille sausage for a smoky, Southern-style twist.
What Else Can You Use Lap Xuong For?
Here is a small list of other ways you can use the Chinese Sausage, or Lap Xuong once you have it. It keeps forever when kept in its vacuum-packed bag, so you can hang on to it for a bit. But here are some other uses for it:
- Fried Rice
- Omelets (The sausages are precooked so you’re just really heating them through)
- In spring rolls
- In a vegetable stir-fry
- With Chinese broccoli, in a light broth, over rice
How Long Does It Last?
Place any leftovers you may have in an airtight container in the refrigerator. For the best experience, try to enjoy them within 3-4 days of preparing the recipe.
Can You Freeze It?
Yes, you can freeze Instant Pot Sticky Rice and Sausage quite successfully. Allow the dish to cool completely before freezing to prevent condensation, which can make the rice soggy. Transfer portions into airtight containers or freezer-safe bags, pressing out as much air as possible to preserve texture and flavor. Label with the date and freeze for up to 2 months.
When ready to eat, thaw it overnight in the refrigerator. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the rice and restore its fluffy texture. While the rice may be slightly softer after freezing, the flavors of the sausage and seasonings hold up beautifully, making it a great make-ahead meal.
What Do You Serve With Chinese Sticky Rice?
This Sticky Rice recipe is incredibly filling and can easily be served as a full meal. If you want some variety in flavors and textures to serve alongside it, here are a few of my favorite side dishes to add in:
- Fried Egg
- Gyoza
- Egg Drop Soup
- Egg Rolls
- Wontons
Yes, glutinous rice is the same as sticky rice (also called sweet rice or mochi rice), and it’s the type you want for Instant Pot sticky rice with Chinese sausage (lap cheong). The name is a little misleading. It’s called “glutinous” because it gets very sticky when cooked, but it doesn’t contain gluten. Regular long-grain rice like jasmine or basmati won’t give you that chewy, clumped texture that makes Chinese sticky rice dishes (like 糯米饭 / nuo mi fan) taste like dim sum.
Instant Pot sticky rice turns mushy most often because there’s too much liquid or the rice wasn’t drained well after soaking. Glutinous (sticky) rice holds onto water and can go from chewy to gummy fast under pressure. It can also happen if you treated it like jasmine rice (using a 1:1 ratio), stirred a lot, or let it sit on Keep Warm too long, which keeps steaming it. To fix mushy Instant Pot sticky rice with Chinese sausage (lap cheong), use less liquid next time, soak then rinse and drain thoroughly, and let it rest a few minutes after cooking. If it’s already mushy, spread it on a tray to steam off moisture or use Sauté briefly to evaporate excess liquid (gently, so the bottom doesn’t scorch).
For Instant Pot sticky rice with sausage, the best choice is Chinese cured sausage. Use lap cheong (lap xuong), usually the sweet-style pork sausage, because it renders flavorful fat and adds that classic dim sum aroma to glutinous (sticky) rice. Look for links that are firm, slightly glossy, and clearly labeled “Chinese sausage/lap cheong”. If you can, pick a brand with a short ingredient list and a good balance of sweet and savory (some are very sweet). You can also use a spicy lap cheong variant for extra heat, but the traditional sweet pork lap cheong is the most “authentic” flavor for Chinese sticky rice (糯米饭 / nuo mi fan).
It’s similar to lo mai gai in flavor and vibe. Both are classic dim sum dishes made with glutinous (sticky) rice and savory add-ins, but they’re not exactly the same. Lo mai gai is typically sticky rice with chicken (often plus mushrooms, lap cheong, and sometimes salted egg yolk) that’s wrapped in lotus leaves and steamed, which adds a distinct herbal aroma. Instant Pot sticky rice with Chinese sausage (lap cheong) skips the lotus-leaf wrapping and usually leans more on sausage (and mushrooms) for flavor, making it a simpler, “pour-and-cook” version that still scratches the same dim sum itch.
More Easy Chinese Recipes
If you love this Chinese Sticky Rice and want to explore more similar flavors, check out some of these other tasty recipes of mine:
- Chinese Style Spare Ribs
- Instant Pot Chicken Congee
- Nyonya Ondeh Ondeh
Instant Pot Sticky Rice with Sausage | Chinese Sticky Rice Recipe
Ingredients
- ▢ 1/2 cup ( 48 g ) Dried Shiitake Mushrooms , (or sub fresh, or other variety of dried mushrooms)
- ▢ 1 cup ( 185 g ) Glutinous Rice
- ▢ 3 links ( 3 links ) Chinese Sausage, , Lap Xuong chopped
- ▢ 2 cups ( 500 ml ) Water , or chicken broth
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 2 teaspoons ( 2 teaspoons ) Oyster Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Oil
- ▢ 1/2 -1 teaspoon ( -0.5 teaspoon ) Kosher Salt
Instructions
Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.
While cooking Dried shrimp Peanuts Chicken marinated in soy sauce, oyster sauce, rice wine, salt and pepper
After cooking Omelette cut into strips Salted egg yolks
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Instant Pot Chinese Sticky Rice with Sausage is a one-pot Chinese rice dish made with glutinous (sticky) rice, Chinese sausage (lap xuong), dried shiitake mushrooms, soy sauce, oyster sauce, sesame oil, and chicken broth. It’s quick and weeknight-friendly and works well for an easy, filling dinner or meal prep when you want classic dim sum flavors without the fuss. Unlike traditional Lo Mai Gai that’s wrapped in lotus leaves and often uses chicken, this version skips the hard-to-find lotus leaves, swaps in Chinese sausage, and turns it into a simple “pour-and-cook” recipe in the Instant Pot.
What Makes Instant Pot Sticky Rice So Great?
- Fast. Make this tasty Chinese dish in under 30 minutes .
- Easy. A simple pour and cook Instant Pot recipe .
- Minimal Cleanup. Make the entire dish in one pot for easy after-dinner cleanup.
- Delicious. A combination of sweet, salty, and umami flavors makes this a dish you will make over and over again.
My rendition of Instant Pot Sticky Rice is less than traditional, but I guarantee it’s packed with flavors you’ll love just as much as the original.
I definitely made some simplifications when creating the recipe. Here are a few things I changed:
- I didn’t use lotus leaves because they’re not that easy to get a hold of, and I wanted a dish we could all make on a weeknight.
- I used Chinese sausage instead of chicken.
- For this dish, I used dried shitake mushrooms instead of fresh so that they would keep long enough for me to use in other recipes without spoiling ( Pressure Cooker Low Carb Hot and Sour Soup or in the Shrimp Risotto ).
What Is Lap Xuong?
The one thing that does require a little planning with this Instant Pot Sticky Rice, is buying the Chinese sausage or Lap Xuong or Lap Cheong ahead of time. I debated whether I should try this with widely-available sausage, but really, there is nothing like that Chinese Sausage, no real equivalent.
Lap Xuong is a pork sausage where the pork has been marinated and then smoked. The end result is a slightly sweet and salty sausage that adds a lot of flavor to this very simple dish.
Ingredients You’ll Need
- Dried Shiitake Mushrooms - you can also use fresh mushrooms, just skip the soaking step.
- Glutinous Rice - If you want this rice to be truly sticky, ensure you’re using rice with a high amylopectin content.
- Chinese Sausage - This can be a little difficult to find, so make sure you plan ahead.
- Chicken Broth - You can use water in place of broth to reduce the amount of sodium.
- Soy Sauce
- Oyster Sauce
- Sesame Oil
- Kosher Salt
How To Make Instant Pot Sticky Rice
One of the many things I love about this recipe is how incredibly simple it is to make. Follow these four easy steps (it can be reduced to three if you use fresh mushrooms) for an amazing main course.
- Soak the dried mushrooms in hot water while you prepare the rest of your ingredients.
- Add all of the ingredients to the Instant Pot liner, including the soaked mushrooms and stir.
- Cook under high pressure, and then allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove the Instant Pot lid, stir well and allow to rest until the water or broth is completely absorbed.
Delicious And Traditional Variations
I have no doubt that you’re going to love this recipe exactly as it is written, but after you have enjoyed the original version, here are a few ways to change it up:
While cooking
- Dried shrimp
- Peanuts
- Chicken marinated in soy sauce, oyster sauce, rice wine, salt, and pepper
After cooking
- Omelette cut into strips
- Salted egg yolks
Variations
Instant Pot Sticky Rice with Sausage is a flavorful and comforting dish that’s easy to customize with different ingredients and seasonings. Whether you want to add more veggies, boost the protein, or give it an international twist, here are some tasty variations to try:
- Spicy - Add a teaspoon of chili paste, sriracha, or crushed red pepper flakes for a kick of heat that complements the savory sausage.
- Vegetable-Packed Version - Stir in peas, diced bell peppers, mushrooms, or shredded carrots for extra color, flavor, and nutrition.
- Cajun - Swap the seasoning for Cajun or Creole spices, and use andouille sausage for a smoky, Southern-style twist.
What Else Can You Use Lap Xuong For?
Here is a small list of other ways you can use the Chinese Sausage, or Lap Xuong once you have it. It keeps forever when kept in its vacuum-packed bag, so you can hang on to it for a bit. But here are some other uses for it:
- Fried Rice
- Omelets (The sausages are precooked so you’re just really heating them through)
- In spring rolls
- In a vegetable stir-fry
- With Chinese broccoli, in a light broth, over rice
How Long Does It Last?
Place any leftovers you may have in an airtight container in the refrigerator. For the best experience, try to enjoy them within 3-4 days of preparing the recipe.
Can You Freeze It?
Yes, you can freeze Instant Pot Sticky Rice and Sausage quite successfully. Allow the dish to cool completely before freezing to prevent condensation, which can make the rice soggy. Transfer portions into airtight containers or freezer-safe bags, pressing out as much air as possible to preserve texture and flavor. Label with the date and freeze for up to 2 months.
When ready to eat, thaw it overnight in the refrigerator. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the rice and restore its fluffy texture. While the rice may be slightly softer after freezing, the flavors of the sausage and seasonings hold up beautifully, making it a great make-ahead meal.
What Do You Serve With Chinese Sticky Rice?
This Sticky Rice recipe is incredibly filling and can easily be served as a full meal. If you want some variety in flavors and textures to serve alongside it, here are a few of my favorite side dishes to add in:
- Fried Egg
- Gyoza
- Egg Drop Soup
- Egg Rolls
- Wontons
Yes, glutinous rice is the same as sticky rice (also called sweet rice or mochi rice), and it’s the type you want for Instant Pot sticky rice with Chinese sausage (lap cheong). The name is a little misleading. It’s called “glutinous” because it gets very sticky when cooked, but it doesn’t contain gluten. Regular long-grain rice like jasmine or basmati won’t give you that chewy, clumped texture that makes Chinese sticky rice dishes (like 糯米饭 / nuo mi fan) taste like dim sum.
Instant Pot sticky rice turns mushy most often because there’s too much liquid or the rice wasn’t drained well after soaking. Glutinous (sticky) rice holds onto water and can go from chewy to gummy fast under pressure. It can also happen if you treated it like jasmine rice (using a 1:1 ratio), stirred a lot, or let it sit on Keep Warm too long, which keeps steaming it. To fix mushy Instant Pot sticky rice with Chinese sausage (lap cheong), use less liquid next time, soak then rinse and drain thoroughly, and let it rest a few minutes after cooking. If it’s already mushy, spread it on a tray to steam off moisture or use Sauté briefly to evaporate excess liquid (gently, so the bottom doesn’t scorch).
For Instant Pot sticky rice with sausage, the best choice is Chinese cured sausage. Use lap cheong (lap xuong), usually the sweet-style pork sausage, because it renders flavorful fat and adds that classic dim sum aroma to glutinous (sticky) rice. Look for links that are firm, slightly glossy, and clearly labeled “Chinese sausage/lap cheong”. If you can, pick a brand with a short ingredient list and a good balance of sweet and savory (some are very sweet). You can also use a spicy lap cheong variant for extra heat, but the traditional sweet pork lap cheong is the most “authentic” flavor for Chinese sticky rice (糯米饭 / nuo mi fan).
It’s similar to lo mai gai in flavor and vibe. Both are classic dim sum dishes made with glutinous (sticky) rice and savory add-ins, but they’re not exactly the same. Lo mai gai is typically sticky rice with chicken (often plus mushrooms, lap cheong, and sometimes salted egg yolk) that’s wrapped in lotus leaves and steamed, which adds a distinct herbal aroma. Instant Pot sticky rice with Chinese sausage (lap cheong) skips the lotus-leaf wrapping and usually leans more on sausage (and mushrooms) for flavor, making it a simpler, “pour-and-cook” version that still scratches the same dim sum itch.
More Easy Chinese Recipes
If you love this Chinese Sticky Rice and want to explore more similar flavors, check out some of these other tasty recipes of mine:
- Chinese Style Spare Ribs
- Instant Pot Chicken Congee
- Nyonya Ondeh Ondeh
Instant Pot Sticky Rice with Sausage | Chinese Sticky Rice Recipe
Ingredients
- ▢ 1/2 cup ( 48 g ) Dried Shiitake Mushrooms , (or sub fresh, or other variety of dried mushrooms)
- ▢ 1 cup ( 185 g ) Glutinous Rice
- ▢ 3 links ( 3 links ) Chinese Sausage, , Lap Xuong chopped
- ▢ 2 cups ( 500 ml ) Water , or chicken broth
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 2 teaspoons ( 2 teaspoons ) Oyster Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Oil
- ▢ 1/2 -1 teaspoon ( -0.5 teaspoon ) Kosher Salt
Instructions
Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.
While cooking Dried shrimp Peanuts Chicken marinated in soy sauce, oyster sauce, rice wine, salt and pepper
After cooking Omelette cut into strips Salted egg yolks
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Sticky Rice with Sausage | Chinese Sticky Rice Recipe
Ingredients
- 1/2 cup Dried Shiitake Mushrooms (or sub fresh, or other variety of dried mushrooms)
- 1 cup Glutinous Rice
- 3 links Chinese Sausage, Lap Xuong chopped
- 2 cups Water or chicken broth
- 1 tablespoon Soy Sauce
- 2 teaspoons Oyster Sauce
- 1 tablespoon Sesame Oil
- 1/2 -1 teaspoon Kosher Salt
Instructions
Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.
While cooking Dried shrimp Peanuts Chicken marinated in soy sauce, oyster sauce, rice wine, salt and pepper
After cooking Omelette cut into strips Salted egg yolks
Instant Pot Sticky Rice with Sausage | Chinese Sticky Rice Recipe https://twosleevers.com/pressure-cooker-chinese-sticky-rice/
Every Punjabi household has its own version of rajma, and nothing says comfort food like this Instant Pot Rajma Recipe. It’s what you cook on a day you’re tired, couldn’t be bothered to cook too much, and are pretty much out of ideas anyway.
Why You’ll Love These Instant Pot Kidney Beans
- Hands-Off Cooking. The Instant Pot takes care of the long simmering time traditionally needed for rajma, giving you tender, flavorful beans with minimal effort.
- Deep, Comforting Flavor . Warm spices, tomatoes, and aromatics create a rich gravy that tastes like it simmered all day.
- Protein-Packed & Hearty . Kidney beans make this a naturally filling vegetarian meal that keeps you satisfied.
- Budget-Friendly . Made with pantry staples and inexpensive ingredients, it’s an affordable weeknight option.
This Pressure Cooker Indian Rajma Kidney Beans recipe is a classic Indian comfort food. Hearty, filling and delicious, this simple kidney beans recipe truly can’t be beat.
Why Make Rajma In The Instant Pot?
When you add in the ease of making it in your Instant Pot or pressure cooker and you have the perfect dinner dish . This Rajma Chawal dish is made considerably easier if you already have the Onion Masala on hand, but I’ve written this recipe in a way that you don’t have to have it.
We’re going to make the masala and the beans simultaneously by using Pot-In-Pot cooking , as we did when we did the PIP Chana and Rice cooking . This allows you to make a complete Rajma Masala recipe all in a single Instant Pot, saving you time and dirtying less dishes, because #ruthlesseffefficiency.
Is Rajma Good For Weight Loss?
Though this vegan kidney bean recipe is far from low carb and I wouldn’t necessarily recommend it for anybody living a keto lifestyle , some suggest that it can be used to assist in weight loss. Because of the high protein and fiber content, it can keep you full longer while aiding in digestive health, which in turn can help you eat less during the day.
Are Rajma And Red Kidney Beans The Same Thing?
Rajma (sometimes spelled as “Rajmah”) quite literally means kidney beans. However, when one refers to Rajmah they are referring to this Indian kidney bean recipe that consists of kidney beans and a thick tomato-based gravy mixed with Indian spices. It’s a classic Punjabi comfort food that’s oh so delicious!
Ingredients You’ll Need
- 1 tablespoon Oil -Provides the fat needed to sauté the aromatics, bloom the spices, and build the flavorful base of the rajma gravy.
- 1.5 cups Onion - Creates body and sweetness in the masala. As the onions cook down, they thicken the gravy and provide depth of flavor.
- 1 tablespoon Minced Ginger - Adds warmth and brightness. Ginger helps balance the richness of the beans and enhances the aromatic profile of the curry.
- 1 tablespoon Garlic - Introduces a savory backbone to the dish. Garlic intensifies the overall flavor and supports the earthy spices.
- 1 cup Canned Tomatoes - Supplies acidity and sweetness. Tomatoes contribute to the classic thick rajma gravy and help break down the beans during pressure cooking.
- 1 teaspoon Cayenne Pepper - Brings heat and enhances the warm spice profile. You can adjust it to make the dish mild or spicy.
- 1 teaspoon Turmeric - Adds a mild earthiness and gives the dish its golden undertone. Turmeric also enhances depth and aromatic complexity.
- 1 teaspoon Garam Masala - A finishing spice blend that provides the signature Indian warmth and sweetness. It rounds out the dish with a fragrant, well-balanced finish.
- 1 teaspoon Ground Cumin - Adds a warm, earthy flavor essential to North Indian curries. It pairs especially well with beans.
- 1 teaspoon Salt - Enhances every component of the curry and helps the aromatics soften and release moisture during sautéing.
- 1 teaspoon Ground Coriander - Adds citrusy, aromatic notes that brighten the gravy and complement the richness of the kidney beans.
- 1/3 cup Water - Helps loosen the masala and prevents burning during Instant Pot sautéing. It also aids in blending the spices into a smooth base.
- 1 cup Dried Red Kidney Beans - The star ingredient. Soaking softens the beans, shortens the pressure-cooking time, and ensures even cooking. Rajma develops its signature creaminess when dried beans are used rather than canned.
- 2 cups Water (to cook the beans) - Provides the necessary liquid for pressure cooking. The beans absorb this water as they soften, contributing to the velvety texture of the final rajma gravy.
How To Make This Easy Rajma Recipe
- Add masala ingredients. Place all ingredients for the onion masala into the inner liner of the Instant Pot.
- Add Trivet. Place a trivet on top of this masala.
- Add beans. In a heat-safe bowl, combine the red kidney beans and water. Cover the bowl with foil. Place the covered bowl on top of the trivet and seal the Instant Pot.
- Cook. Press the BEAN button to cook and let it naturally release pressure.
- Remove beans. Open the Instant Pot and remove the red kidney beans and the trivet. Slightly mash half the rajma with your spoon.
- Saute and mix. Turn the pot onto saute. Pour the rajma and any remaining water in with the onion masala and mix well. Let it come to a boil to meld all the flavors well.
- Serve. Serve over rice.
Tips And Tricks
Creating restaurant-style rajma at home is easy with the Instant Pot, especially when you follow these tried-and-true tips to maximize flavor and achieve that signature creamy texture.
- Serve this with some homemade Greek yogurt !
- Want to make this Pressure Cooker Rajma Recipe with canned kidney beans? First, make the onion masala . Then add 3/4 cup masala, 4 cups cooked kidney beans, and 1 cup water to the Instant Pot. Cook for 5 minutes under pressure, NPR for 10 minutes then release all the remaining pressure and serve.
Variations
Instant Pot Rajma is wonderfully versatile, and these variations let you customize the flavor, texture, and richness to suit your preferences. Customize it for if you want something creamier, spicier, lighter, or more traditional.
- Punjabi-Style Rajma - Add 1–2 tablespoons of butter and 2–3 tablespoons of heavy cream or cashew cream after pressure cooking for a richer, restaurant-style texture.
- Dhaba-Style Rajma - Stir in 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) and increase the spices slightly, especially cumin and coriander, for a bold, smoky roadside flavor.
- Spicy Rajma - Increase cayenne pepper or add 1–2 chopped green chilies. For deeper heat, stir in ½ teaspoon red chili flakes during sautéing.
What To Eat With Rajma
Instant Pot Rajma is wonderfully versatile and pairs beautifully with a variety of sides, allowing you to build a complete and satisfying meal with minimal effort.
- Basmati Rice - The traditional and most beloved pairing. Fluffy basmati rice absorbs the creamy rajma gravy perfectly.
- Jeera Rice - Lightly spiced rice with toasted cumin seeds adds aroma and complexity without overpowering the curry.
- Roti or Chapati - Soft, warm flatbreads make a great option for scooping up every bit of the flavorful sauce.
- Garlic Naan or Butter Naan - For a richer, restaurant-style experience, serve your rajma with warm, buttery naan.
How Long Does It Last?
Instant Pot Rajma stores beautifully, making it an excellent option for meal prep or leftovers.
When kept in an airtight container in the refrigerator, rajma will stay fresh for 3 to 4 days. The flavors actually intensify as it sits, resulting in an even richer and more cohesive gravy the next day.
Before serving, reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.
Can You Freeze It?
Yes, you can absolutely freeze Instant Pot Rajma, and it freezes exceptionally well due to its thick, bean-based gravy.
Once the rajma has fully cooled, transfer it into airtight containers or freezer-safe bags, leaving a little room at the top for expansion. It will keep in the freezer for up to 3 months without losing its flavor or texture.
When you’re ready to enjoy it, thaw the rajma overnight in the refrigerator, then reheat it on the stovetop or in the microwave.
More Delicious Indian Recipes
- Instant Pot Chicken Tikka Masala - Make an authentic Tikka Masala recipe in your Instant Pot.
- Chicken Vindaloo - It’s easy to make, keto and gluten-free.
- Baingan Bharta Eggplant Dip - Get a wonderful smoky flavor without spending time to roast and char the eggplant.
- Simple Chickpea Salad - The perfect vegan salad that can be made in 30 minutes
- Simple Lentil Soup Recipe - Delicious and authentic tasting with just a few basic ingredients.
- Easy Chicken Korma Recipe - So easy that you can make it on a weeknight in less than an hour.
- Easy Indian Curry Recipe - So easy, yet so authentic.
- Slow Cooker Indian Butter Chicken - Super simple, no fuss, and deliciously authentic.
Photo Credit: Manu Manson
Rajma Recipe | Instant Pot Rajma
Equipment
- Instant Pot
Ingredients
For the Onion Masala
- ▢ 1 tablespoon Oil
- ▢ 1.5 cups Onion , diced
- ▢ 1 tablespoon Minced Ginger , minced
- ▢ 1 tablespoon Garlic , minced
- ▢ 1 cup Canned Tomatoes , with liquid
- ▢ 1 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Turmeric
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Coriander
- ▢ 1/3 cup Water
For the Kidney Beans
- ▢ 1 cup Dried Red Kidney Beans , soaked in hot water for an hour
- ▢ 2 cups Water , (to cook the beans)
Instructions
- Place all ingredients for the onion masala into the inner liner of the Instant Pot.
- Place a trivet on top of this masala.
- In a heat-safe bowl, place the red kidney beans and 2 cups of water. Cover the bowl with foil.
- Place the covered bowl on top of the trivet. Seal the Instant Pot.
- Press the BEAN button to cook for 30 minutes and let it naturally release pressure for 10 minutes.
- Open the Instant Pot and remove the red kidney beans and the trivet. Slightly mash about half the rajma with the back of your spoon.
- Turn the pot onto SAUTÉ (high). Pour the rajma and any remaining water in with the onion masala and mix well. Let the contents come to a boil to meld all the flavors well.
- Serve with rice.
Tips And Tricks For Making This Red Kidney Beans Recipe
- Serve this with some homemade Greek yogurt !
- Want to make this Pressure Cooker Rajma Recipe with canned kidney beans? First, make the onion masala . Then add 3/4 cup masala, 4 cups cooked kidney beans, and 1 cup water to the Instant Pot. Cook for 5 minutes under pressure, NPR for 10 minutes then release all the remaining pressure and serve.
