- 1 tablespoon butter
- 1 clove garlic, minced
- 1 1/4 cups water
- 8 ounces pearl (Israeli) couscous
- 1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
- 1/2 cup sliced portobello mushrooms
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
09/26/2019
recipepes.com
nstant pot® garlicky mushroom sraeli couscous, recipe
PT15M
PT1H
5
455 calories
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