Quick Instant Pot Chicken Zongzi

Prepare Filling

1. In a bowl, combine the chicken thigh pieces, chopped shiitake mushrooms, minced ginger, sesame oil, soy sauce, shaoxing wine, sugar, salt, and white pepper. Mix well and let marinate for at least 20 minutes.

Assemble Zongzi

1. Take two soaked bamboo leaves and overlap them to form a cone shape, with the wider ends overlapping. Fold the tip of the cone to create a flat base.
2. Spoon about 2 tablespoons of the soaked glutinous rice into the cone, spreading it slightly.
3. Add about 1-2 tablespoons of the marinated chicken and mushroom filling on top of the rice.
4. Cover the filling with another 2 tablespoons of glutinous rice, pressing down gently.
5. Fold the bamboo leaves over the filling to enclose it completely, forming a neat triangular or rectangular package. Secure the opening by folding the excess leaves down.
6. Wrap the zongzi tightly with kitchen twine, tying it securely to prevent it from unwrapping during cooking.
7. Repeat the process with the remaining ingredients to make about 10-12 zongzi.

Cook Zongzi

1. Pour 0.5 cup of water into the inner pot of your Instant Pot. Place a trivet or steaming rack inside.
2. Arrange the assembled zongzi on the trivet in a single layer, ensuring they are not overcrowded.
3. Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 45 minutes.
4. Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure.
5. Carefully remove the zongzi from the Instant Pot. Let them cool slightly before unwrapping.