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Ingredients 0/6
Why This Dish Is So Special
Quick to make and packed with flavor. The Instant Pot® makes cooking the couscous and mushrooms easy and hands-free. It’s a comforting meal that combines nutty couscous with earthy garlic and mushrooms.
Tips For Best Results
- Rinse the couscous under cold water before cooking to remove excess starch.
- Use fresh garlic for the best aroma and taste.
- Sauté the mushrooms first to develop a deeper, richer flavor before pressure cooking.
- Use fresh garlic for the best aroma and taste.
- Sauté the mushrooms first to develop a deeper, richer flavor before pressure cooking.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Melt some butter, then toss in the garlic and cook it just until it smells amazing—about a minute or so. Pour in the water, add the couscous and garlic base, and give everything a good stir to combine. Lock the lid in place and set the pot to high pressure for 5 minutes. It will take around 10 to 15 minutes for the pressure to build up.
Step 2
When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe, open the lid and fluff the couscous with a fork. Add the sliced mushrooms, switch the pot back to sauté, and stir everything together for a few minutes—just enough to warm the mushrooms without making them mushy. Then you’re ready to serve!
Serving Guide
Serve warm as a main or side dish. It pairs well with grilled chicken, roasted vegetables, or a fresh green salad. Garnish with chopped parsley or a squeeze of lemon to brighten the flavors.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it feels dry. This dish also freezes well for up to one month.
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