Instant Pot Mushrooms
Instant Pot Pressure Cooker Mushrooms. Easy and simple and perfect for a whole range of Instant Pot Mushroom dishes.
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.
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.
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
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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