Garlicky Mussels


  • 4 tbsp salted butter
  • 1 large shallot
  • 4 cloves garlic
  • 2 pounds mussels
  • 1 cup chicken bone broth
  • 1 large lemon
  • 3 tbsp fresh parsley leaves
  • Set the Instant Pot to Sauté and melt the butter. When the butter is beginning to foam, add the shallot and garlic and sauté until fragrant and lightly browned, 1 to 2 minutes.
  • Place the mussels in the pot. Pour the broth and lemon juice over the mussels.
  • Press Cancel. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 3 minutes.
  • When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Discard any mussels that did not open during cooking.
  • Carefully transfer the mussels to a serving bowl. Pour any remaining liquid from the pot over the mussels and sprinkle with the parsley. Serve and enjoy.
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