Instant Pot® Garlicky Mushroom Israeli Couscous recipe
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Ingredients
- 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
Nutrition Info
- 244 caloriescarbohydrate: 44.7 gcholesterol: 7.6 mgfat: 3.4 gfiber: 3 gprotein: 7.6 gsaturatedFat: 1.9 gservingSize: -sodium: 171.6 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Garlicky Mushroom Israeli Couscous
Directions
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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.