Step 1

Debeard, clean and rinse all the mussels, discarding any with the shell already opened.  They should be tightly sealed in this stage

Step 2

In your Instant Pot, add the butter and select “Sauté” and “Adjust” so it’s on the “More” setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well

Step 3

Add the wine and deglaze the bottom if necessary. Let cook for 1-2 minutes so alcohol burns off and sauce thickens.

Step 4

Then, add the parsley and mix together with everything in the pot

Step 5

Add the fresh mussels (use as many as you want but don’t go any higher than about 1 inch from the brim of the pot) and pour the chicken broth and lemon juice over them

Step 6

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. Quick release when done.  Transfer to a large serving bowl and serve immediately (mussels have a short shelf life)

Step 7

Enjoy!