INSTRUCTIONS In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up. Divide the tomato halves and mozzarella among the mushrooms. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack. Secure the lid, making sure the vent is closed. Using the display panel select the Manual or Pressure Cook function*. Use the +/- keys and program the Instant Pot for 10 Minutes. When the time is up, quick-release the pressure. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons. Serve warm.