Instant Pot® Piccata Israeli Couscous

Ingredients

• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 tablespoons diced shallot
• 1 tablespoon lemon zest
• 1 clove garlic, minced
• 1 cup Israeli couscous
• 1.5 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers
• 1 teaspoon caper brine
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese, or more to taste
• 4 lemon wedges

Steps

1. Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
2. Pour in chicken broth and lemon juice. 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.
3. Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
4. Garnish with parsley and Parmesan cheese. Serve with lemon wedges.