The Instant Pot® is used to quickly prepare this side dish. Adding Parmesan cheese is optional; nevertheless, it tastes fantastic without it. Since the components seem to have enough flavor on their own, I don’t add salt or pepper.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 172 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |