This Israeli Couscous in the Instant Pot is a spectacular way to add some delicious and easy flavor to your meal. The Couscous absorbs the chicken broth flavor and becomes a delightful and low-hassle side dish!
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Making side dishes in the Instant Pot is one way to really have dinner ready quickly! I love experimenting with new Instant Pot recipes that can compliment your favorite main dish! This Instant Pot Israeli Couscous recipe is a quick and simple dish that you will want to make over and over again. And the best part is it cooks in only a couple of minutes.
This recipe utilizes a combination of the quick-release method and the natural-release method (different ways of releasing the pressure from the pot), leading to perfectly cooked couscous every time. If this is your first time cooking this easy side dish, keep reading for step by step instructions.
Why Make this Recipe?
- Extra Flavor: My favorite part about this recipe is the extra flavor that the couscous takes on from this cooking method! Cooking the couscous in broth adds an extra element of flavor that makes this so much more delicious.
- Super Quick: Not only does this recipe have a cook time of only 10 minutes, it is also very hands off. I love that I don’t need to worry about checking it to make sure it’s done!
- Great Side for Dinner: I love serving this recipe as a side dish with a protein and vegetables on the side. It’s my favorite side dish for my Instant Pot Salmon!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Butter: Unsalted. If you don’t want to use butter, you can also substitute extra virgin olive oil. It is faster if the butter is already room temperature.
- Couscous: Use dry Israeli Couscous
- Broth: Use chicken broth or beef broth. Chicken broth will be a more subtle flavor, whereas beef broth will produce a more umami effect. If you don’t want to use these options, you can also use hot water or vegetable stock.
Tools
- Electric Pressure Cooker: You can use the Instant Pot or any other electric pressure cooker.
How to Make this Recipe
Step 1: Toast the Couscous
Begin by turning your Instant Pot to the sauté function. Add the butter and allow it to melt. Then, pour the couscous into the pot.
Use a wooden spoon to stir the couscous around in the butter for 1-2 minutes to allow the couscous to toast and turn golden brown. Don’t let it burn!
Step 2: Pressure Cook
Press cancel to turn the saute function off, and add the broth into the pot. Seal the lid and turn the pot to MANUAL or high pressure. Set the timer for 7 minutes.
When the cooking time is complete, allow for a 2 minute natural release. Then perform a quick release.
Expert Tips
- Once you open the lid of the pot, there may still be some liquid with the couscous. This is okay! Turn the pot to the KEEP WARM function, and stir the couscous occasionally until the rest of the liquid has evaporated.
- Feel free to add other flavorings like lemon juice or lemon zest for some extra fresh flavor. Brown the butter before adding the couscous for a delicious nutty flavor.
- Try eating the couscous directly after being cooked. The longer it sits at room temperature, the more likely it is to begins sticking to itself.
- For a vegetarian alternative, you can use vegetable broth or water.
- This recipe cooks the couscous fully. If you prefer an al dente cook, you may want to reduce the cook time slightly.
Recipe FAQs
I love this Israeli Couscous Recipe because it is so much more flavorful than the typical method of cooking! However, it is just a basic recipe, just waiting for you to add your favorite ingredients to it.
If you would like to add even more flavor, you can add any spices that sound good! I’m partial to anything like parsley, basil, garlic, or even paprika!
You can also add fresh herbs to the recipe once it’s done cooking in the Instant Pot, which will add quite a bit of flavor.
A lot of people think Israeli couscous is made from whole grain! But oftentimes, couscous is made very similarly to pasta, using semolina flour and water. However, regular pasta does have more refined carbs, making couscous a healthier alternative.
No, you don’t need to rinse couscous before cooking. Just like pasta doesn’t need to be rinsed, neither does couscous!
Israeli couscous is also called pearl couscous. It is larger in size and looks like tiny balls of pasta. Moroccan couscous (usually thought of as traditional couscous) is much smaller and made with semolina.
Did you like this recipe for Instant Pot Pearl Couscous? If so, make sure to check out these other recipes I picked out just for you:
- How to Cook White Rice in the Instant Pot
- Quinoa Salad with Sundried Tomatoes and Feta Cheese
- Armenian Tortellini Soup
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Instant Pot Israeli Couscous
Equipment
- Electric Pressure Cooker
Ingredients
- 2 tbsp butter
- 1 cup dry Israeli couscous
- 1 ½ cup chicken broth, or beef broth
Instructions
- Begin by turning your Instant Pot to the Saute function. Add two tbsp butter and allow it to melt. Then, pour 1 cup couscous into the pot. Stir the couscous around in the butter for 1-2 minutes to allow the cous cous to toast. Don’t let it burn!
- Turn saute off, and add 1 ½ cups chicken broth into the pot. Seal the lid and turn the pot to MANUAL on high. Set the timer for 7 minutes.
- When the cook cycle is complete, allow for a 2 minute natural pressure release. Then perform a quick release.
- Once you open the lid of the pot, there may still be some liquid with the cous cous. This is okay! Turn the pot to the KEEP WARM function, and stir the cous cous occasionally until the rest of the liquid is evaporated. Enjoy!
Notes
- Butter: Unsalted. If you don’t want to use butter, you can also substitute extra virgin olive oil. It is faster if the butter is already room temperature.
- Couscous: Use dry Israeli Couscous
- Broth: Use chicken broth or beef broth.
- Chicken broth will be a more subtle flavor, whereas beef broth will produce a more umami effect. If you don’t want to use these options, you can also use hot water or vegetable stock.
- Once you open the lid of the pot, there may still be some liquid with the couscous. This is okay! Turn the pot to the KEEP WARM function, and stir the couscous occasionally until the rest of the liquid has evaporated.
- Feel free to add other flavorings like lemon juice or lemon zest for some extra fresh flavor. Brown the butter before adding the couscous for a delicious nutty flavor.
- Try eating the couscous directly after being cooked. The longer it sits at room temperature, the more likely it is to begins sticking to itself.
- For a vegetarian alternative, you can use vegetable broth or water.
- This recipe cooks the couscous fully. If you prefer an al dente cook, you may want to reduce the cook time slightly.
Nutrition
RL says
Worked absolutely perfect. Thank you – taste and texture even better than on the stovetop!
The Foreign Fork says
Hurray, so happy you enjoyed it! Thanks for the review 🙂