Give the dried scallops and dried shrimp a quick rinse. Set them aside. If you are using tiny dried scallops, you do not need to soak them before cooking. If you use larger dried scallops, soak them for 1 to 2 hours first. (See note 4)
Pour 1 1/2 cups water into the inner pot of the Instant Pot. Place a short steaming rack inside the pot.
Rinse the glutinous rice with 3 changes of water to get rid of some excess starch. Don’t worry if the water doesn’t run completely clear at the end. Drain the rice.
Transfer the rice to a stainless steel bowl that fits inside the Instant Pot. Measure the reserved water that you used to soak the dried scallops. Check to see if you have 1 1/3 cups of water total. If not, add a little more. Pour the water over the rice, making sure that the water completely covers the rice. (See note 4)
In a wok, heat 1 tablespoon of oil over high heat. Add half the chopped shallots and sauté them for 30 seconds. Add half of the Chinese sausage, chopped Chinese cured pork, scallops, and shrimp (“flavoring bits”) and sauté for 30 seconds more. Season everything with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon rice wine, and 1/2 teaspoon chicken bouillon powder, if using (see note 5). Stir to coat the flavoring bits with the seasonings. Turn off the heat.
Carefully transfer the flavoring bits to the bowl with the soaking glutinous rice. Spread the flavoring bits out over the rice (see photos in blog post for reference). Place the stainless steel bowl in the Instant Pot, resting above the steaming rack.
Set the Instant Pot to cook on high pressure for 25 minutes. Let the pressure naturally release completely (about 15 to 18 minutes) before opening the lid. If you are pressed for time, release the pressure manually by moving the pressure release to “vent” or “venting.”
When the rice is nearly done steaming, cook the remaining flavoring bits. Heat 1 tablespoon of oil in a wok over medium-high heat. Add the remaining chopped shallots and cook for 30 seconds. Next, add the remaining chopped Chinese sausage and cured pork and cook for 2 to 3 minutes, stirring frequently. Then, add the peas and scallions and cook for about another minute. Turn off the heat.
Once all the pressure has been released, open the lid of the Instant Pot. Drizzle 1 tablespoon of soy sauce over the rice and add the remaining flavoring bits on top (see note 6). Mix everything together evenly.
Serve the sticky rice in bowls. Top the sticky rice with sliced scallions, fried shallots, toasted sesame seeds, and chopped toasted peanuts, if desired.