Instant Pot® Garlicky Mushroom Israeli Couscous recipe

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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 calories
carbohydrate: 44.7 g
cholesterol: 7.6 mg
fat: 3.4 g
fiber: 3 g
protein: 7.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 171.6 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

This quick side dish is cooked in the Instant Pot®. Feel free to add in Parmesan cheese if desired, but it's amazing on its own! I don't add salt or pepper, as the ingredients seem to have enough flavor on their own.

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