Instant Pot Mushrooms
Instant Pot Pressure Cooker Mushrooms. Easy and simple and perfect for a whole range of Instant Pot Mushroom dishes.
Prep Time1 min
Cook Time2 mins
Total Time3 mins
Servings: 2
Calories: 61kcal
Instructions
- Clean your mushrooms.
- Pour into the bottom of your Instant Pot Pressure Cooker 1 cup of vegetable stock.
- Add your steamer shelf (trivet) into your Instant Pot and lay your mushrooms over it.
- Place the lid on the Instant Pot, set the valve to sealing and cook on manual for 2 minutes.
- Manually release pressure (QPR), season with salt and pepper and serve.
Notes
This is a basic Instant Pot Mushrooms recipe. This means you can use it as a base for however you prefer your Instant Pot Mushrooms. Or you could just serve them as a side dish for your lunch or dinner. For vegetable stock I mixed one OXO vegetable stock cube with 250ml of water (just over 1 cup). But you could use any vegetable stock.
For the best chicken & mushroom stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Nutrition
Calories: 61kcal | Carbohydrates: 9.4g | Protein: 8.4g | Fat: 0.9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 795mg | Fiber: 3.1g | Sugar: 5.2g | Calcium: 0mg | Iron: 7.2mg