Sticky rice (Xôi / Cơm Nếp) is a beloved staple in Isan, Lao, and Vietnamese cuisine. My Instant Pot Sticky Rice recipe makes it perfectly tender and fluffy, cutting the usual cooking time without any fuss—quick, easy, and always delicious.
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
What is Sticky Rice?
Sticky rice, also called glutinous or sweet rice, is a unique rice that becomes wonderfully sticky when cooked. In Northeast Asia, it’s often turned into sweet treats like Japanese mochi or Chinese tangyuan.
In Laos, it’s called Khao Niew, and in Thailand, Khao Niao. It’s a daily staple with savory dishes and forms the base for many desserts like mango sticky rice or sticky rice with Sangkhaya (egg custard).
In Vietnam, uncooked sticky rice is Gạo Nếp, while cooked sticky rice is Cơm Nếp or Xôi. It’s the second most popular rice after Jasmine rice and a beloved part of Vietnamese breakfasts, right after Bánh Mì.
Sticky rice also shines in family celebrations like Đám Giỗ (death anniversaries) and Tết (lunar new year).
Some popular Xôi in Vietnam
Xôi Lá Dứa – pandan sticky rice
Xôi Mặn – sticky rice with savory toppings
Xôi Gấc – sticky rice with Gấc fruit
Xôi Vò – mung bean coated sticky rice
Xôi Xéo – Hanoi savory mung bean sticky rice
Xôi Bắp – sticky rice with corn
Xôi Gà – chicken sticky rice
Types of Sticky Rice
Thai and Laotian cuisine usually calls for long-grain sticky rice, while in Vietnam we use both short- and long-grain varieties. The crown jewel is Nếp Cái Hoa Vàng, a fragrant short-grain rice.
Don’t confuse it with sushi rice—it’s much stickier and chewier.
Instant Pot Sticky Rice – Pros and Cons?
Let’s be honest: the traditional soak-and-steam method still makes the best sticky rice. But it takes prep and patience. My Instant Pot method? Almost as good, and it saves a ton of time.
Pros:
No long prep: Skip soaking the rice for hours. I just soak it in hot water for 20 minutes.
Faster cooking: After soaking, 40 minutes in the Instant Pot and it’s done. Traditional steaming takes 60–70 minutes, plus soaking time.
Great results: About 80–90% as good as the classic method—perfect for a small batch.
Cons:
Needs an Instant Pot: But mine has become a kitchen lifesaver—I even have a page dedicated to Asian Instant Pot recipes.
Limited batch size: My 6-quart pot works best with 1–1.5 cups (220–330g) of rice. Any more, and the bottom can get a little mushy—still edible, though.
Related Recipes | More Asian rice recipes:
Ingredients
To make Khao Niao/Khao Niew (Thai/Lao sticky rice), all you really need is sticky rice and water.
Meanwhile, in Vietnam, we often boost the flavor with fragrant fats—chicken fat, shallot oil, scallion oil, or coconut cream—especially when serving it with savory dishes. For this recipe, I’ll keep it simple.
How to Cook Sticky Rice in the Instant Pot
- Rinse the sticky rice well until the water runs clear—don’t skip this step! Then, soak it in hot water for 20 minutes.
- Pour 1.5 cups (375ml) of water into the Instant Pot and place a steamer inside, making sure the water doesn’t touch the rice.
- Drain the rice and transfer it to the steamer. Use a chopstick or your finger to poke a few holes for proper ventilation while steaming.
- Close the lid and cook on “Steam” mode at high pressure for 20 minutes, then let it naturally release for another 20 minutes.
- Gently fluff the rice with chopsticks or a rice paddle before serving.
What to Serve with Sticky Rice
Pair sticky rice with your favorite Thai, Lao, or Vietnamese dishes. On my site, I’ve highlighted some recipes that go perfectly with it:
(Thai Stir-fried Chicken With Red Curry)
(Vietnamese Lemongrass Chicken)
(Vietnamese Lemongrass Pork Chops)
(great for Sticky Rice & Banh Mi)
Instant Pot Sticky Rice (Vietnamese Xôi)
Equipment
- 1 6-quart Instant Pot (6-liter)
Ingredients
- 1 cup sticky rice (220g)
- 1.5 cup water (375ml)
Instructions
- Rinse the sticky rice until the water runs clear.
- Soak it in hot water for 20 minutes.
- Add 1.5 cups (375ml) of water to the Instant Pot, ensuring it doesn't touch the rice.
- Drain and transfer the rice to a steamer in your Instant Pot, creating ventilation holes with a chopstick or finger.
- Close the lid and use the "Steam" mode with high pressure for 20 minutes, followed by a 20-minute natural release.
- Gently fluff the cooked rice with chopsticks or a rice paddle.
- Enjoy sticky rice with your favorite rice side dishes.
