Instant Pot® Garlicky Mushroom Israeli Couscous
Recipe by thedailygourmet from allrecipes.com
Dinner,Side Dish 30 Mins.
Ingredients
4
4 servings
- •1 tablespoon butter
- •1 clove garlic, minced
- •1 ¼ cups water
- •8 ounces pearl (Israeli) couscous
- •1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
- •½ cup sliced portobello mushrooms
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Melt butter and add garlic. Cook until fragrant, about 1 minute. Add water, couscous, and garlic base. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and add sliced mushrooms. Select Saute function and quickly stir the couscous for 3 to 5 minutes. The goal is to warm the mushrooms, but not to the point of softening.
Nutritional Facts
Per 4 servings
- Calories: 244
- Carbohydrate: 45g
- Fat: 3g
- Fiber: 3g
- Protein: 8g
- Sugar: 0g
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