Pressure Cooker "Smoked" Portobello Burger

Use a pressure cooker to "smoke" marinated Portobello mushroom caps. Serve with your favorite burger toppings.

Serves: 4Hands-on: 5 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 4 large portobello mushroom caps
  • ¼ cup red wine vinegar
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. shallots, minced
  • ½ Tbsp. soy sauce
  • 1 tsp. coarse salt, divided
  • ½ tsp. ground black pepper
  • 1 cup water
  • 1 Tbsp. liquid smoke
  • 4 whole wheat sesame seed buns, split
  • 4 oz. arugula


  • Place the mushrooms in a shallow dish. In a small bowl, mix the red wine vinegar, olive oil, shallots, soy sauce, ½ teaspoon salt, and pepper. Pour the mixture over the mushrooms and allow them to marinate for about 20 minutes, turning 2–3 times throughout.
  • Pour the water and liquid smoke into the pressure cooker fitted with steamer tray. Place the mushrooms on top of the steamer tray.
  • Lock the lid into place; bring to high pressure and maintain for 5 minutes. Remove from the heat and allow pressure to release naturally.
  • Place mushrooms on whole wheat buns with arugula and sprinkle with the remaining ½ teaspoon coarse salt and black pepper.