Xôi Mặn Instant Pot (Savory Sticky Rice)

  • Servings: 6 or more
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


    (can use
  • 3 cups of sweet/glutinous rice (used regular measurement cup, washed and rinsed well)
  • 2.25 cups of water OR chicken broth (can use carcass from your rotisserie chicken to make your broth, highly recommend this method)
  • Cooking oil
  • Cooking spray
  • 1/4 tsp of salt
  • Topping Options (choose all or some, add more or less of each if you prefer)

  • 2 links of Mai Que Lo/Chinese sausages, sliced
  • 1/4 rotisserie chicken (de-boned, shredded the meat)
  • 1/2 a loaf of Vietnamese Ham (Cha Lua, julienne)
  • 2 tbsp of dried shrimps (soaked in warm water for 30 minutes, rinsed well)
  • eggs (fry similar to making omelets, seasoned with a pinch of salt, and cut into thin strips)
  • pork floss
  • boiled eggs or quail eggs
  • cooking oil
  • 1/2 to 1 shallot (minced)
  • 1 tbsp of minced garlic
  • Maggie Seasoning
  • Mushroom Seasoning
  • Garnish (combined items below and microwaved for 1 minute, set aside)

  • 1 green onion (chopped)
  • 2 tbsp of cooking oil (prefer olive)
  • a pinch of salt
  • Fried onion if you wish




  1. Spray the bottom of the inner pot with some cooking spray (a few squirts) and set aside and let it sits for about minutes.  Add washed rice with a pinch of salt along with water or broth if you are using.  Stir in 1 tbsp of cooking oil such as olive.  Stir well to make sure that the rice is submerged under water.  Close IP lid, turn knob to Sealing.  Select Rice button or alternatively Pressure Cook, Low Pressure, 12 minutes.
  2. To saute the toppings, on medium heat add 2-3 tbsp of cooking oil to a skillet follow with minced garlic and shallot.  Once they release fragrance, add shredded chicken, dried shrimps (if you are using) and sausages.   Stir well and cook for 2-3 minutes.  Lastly, add the Vietnamese ham.  Mix well and season with 2 tbsp of Maggie Seasoning and 1/2 to 1 tbsp of sugar (to balance it out).  Adjust the taste accordingly to your liking.  You can also use mushroom seasoning to adjust the taste.  Remove from heat.
  3. Once the rice is done cooking, do a Quick Release by turning knob to Venting to release all pressure.  Open lid and fluff the rice with chopsticks/fork.  Remove from inner pot immediately and add to your serving plate.  Add saute toppings on top, and other toppings such as fried eggs, boiled eggs/quail eggs and pork floss if you are using them.  Garnish with the green onion scallion mixture.  Serve immediately!  Extra or leftover toppings go well with regular rice too!


26 Comments on “Xôi Mặn Instant Pot (Savory Sticky Rice)”

  1. Sounds delicious! Do the measurements stay the same regardless of the size of the IP? I have a 6qt and 8qt duo… Thanks!

    • Hi Tracie, yes should be the same. Be sure the rice is submerged under water. For whatever reason that it’s not add a little bit more water. You can cook less than 3 cups too. Ratio is 1 cup of rice to 0.75 cup of liquid.

      • Hi Vanessa, sorry to hear. Do you have a nonstick inner pot? If so use that to cook sticky rice. It’s a lot better. Also you could add a little bit more water. The type of rice you have might need more water. Sweet rice has a mind of its own, honestly.

    • Mai Vi, if you have not cook this brand of sweet rice in the IP before I’d stick with making 3 cups or less each batch. These glutinous rice has a mind of its own. Better make it 2x then waste a big batch of rice. Hope that helps.

  2. Do you need to presoak the rice (I.e. over night) or can that go into the IP directly? Do you rinse the rice out also before use?

    • Hi Joanne, no need to soak if you cook dircectly in the inner pot like I did. Soaking is only needed if you want to steam.

  3. Hi Katie! I enjoy your recipes and have already tried a few and noticed you use mushroom and Quoc Viet seasoning in a lot of your recipes. What is your take on using MSG since these two contain it? When I started cooking, I wanted an MSG free diet for my kids but I find that’s so hard to do especially if you want tasty meals.

    • Please disregard my posting, Katie. I’ve been reading and it looks the mushroom seasoning has a different type of MSG and Quoc Viet says they don’t use MSG but I looked at the Pho Ga one and it shows “chicken broth” as one ingredient and I know usually the broths contain it. Anyhow, if there is MSG in there, it’s not a lot. Thanks!

  4. For sticky rice, I use coconut milk to replace water/ broth. I am from Southbof VN so we use coconut milk/cream in most of recipes ;-). They taste nice.

    • Hi Tracey, our family is from the South as well and we use coconut milk in almost everything! But for Xoi Man, I prefer to use broth or just water. For the sweet sticky rice such as the pandan version I recently shared, I do use coconut milk. Thanks!

  5. Thank you so much for this recipe! Absolutely love it! Even my traditional, old school Vietnamese dad approves! I’ve modified it to make Xoi Gac…still needs tweaking…but worked pretty well!! Thanks again!

    • Hi Amy, before cooking the rice make sure water circulates well on the bottom of the pot. I usually stir with my hand several time. To save this batch, perhaps do the steaming method. Soak rice a few hours in the water then steam it in the IP. You can follow the instructions for the Pandan Sticky Rice recipe.

  6. I followed your instruction on the rice part with pressure cook at low pressure but it got burned at around 8min. Any idea why?

  7. Hi Katie!

    Am I able to toss everything in the instant pot to cook all at once (chinese sausage/dried shrimp etc)? If so, does the cooking time change?

    Also can you please share/link what pot you use?

    Thank you in advance!! 🙏🏽

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