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
Why This Recipe Is So Enjoyable
Helpful Chef Tips
- Use fresh mushrooms for the best flavor, but dried mushrooms rehydrated in warm water can work in a pinch.
- Sauté the garlic and mushrooms well before adding liquid to deepen the flavor.
Step 1
Set your Instant Pot to the sauté setting and melt the butter. Toss in the garlic and cook it just until you can smell that lovely aroma, about a minute. Pour in the water, then add the couscous and garlic base, giving everything a good stir to mix it all together. Secure the lid and set the pot to high pressure for 5 minutes. It will take around 10 to 15 minutes for the pressure to build up before the timer starts.
Step 2
Once the cooking time is up, carefully release the pressure using the quick-release method. When it's safe to open, take off the lid and fluff the couscous with a fork. Add your sliced mushrooms, then switch back to the sauté function. Stir everything gently for a few minutes just to warm the mushrooms through without making them too soft.
