https://omnivorescookbook.com/instant-pot-chinese-sausage-rice/

So I’ve made this a bunch of times now, with many changes (some of which are based off another Instant Pot Lap Cheong recipe I can’t find right now!!).

No mushroom (hate it), no watercress (hard to get, surprisingly, I’ve been looking), added shredded spinach, added Bok Choy (separately steamed at the end), added fried onions (these add a lot of depth) a heap at the start & some at the end for crunch, a dash of Oyster sauce and XO sauce to taste. I add garlic powder (to basically everything), and often garlic.

NO butter - I tried it the first time, but it really changes the flavour profile away from HK / Taiwan. You get plenty of fat from the Lap Cheong and can fry the shallots / onions, and while butter is great in so many dishes, it really seems like a miss here.

Irrespective of whatever contemporaneous additions I might make, I think the key thing this recipe lays out is the 12 minutes on high pressure, 5 minutes rest, then quick release. The rice is great as long as you didn’t get too much stuck to the bottom in the saute phase, or you’ll end up in the dreaded BURNT state and need to switch to Rice mode (which is a lower pressure variant).

Both L & G & I really like it. I will keep making it (whenever I can visit Chinatown for the Lap Cheong).