Step 1

Peel and slice your onion and load into the instant pot with your butter and sauté your onion with the butter.

Step 2

Cancel sauté and add in thin sliced garlic from your garlic cloves. Stir.

Step 3

Deglaze the instant pot with the white wine.

Step 4

Chop the parsley and add half, along with the two boxes of mussels and the stock from the mussels. Stir well.

Step 5

Place the lid on the instant pot, set the valve to sealing and pressure cook for 1 minutes followed by a quick pressure release and stir. Add in the juice from two of your lemons and the rest of the parsley and stir well.

Step 6

Place into a bowl or serve directly in the instant pot with the French bread and cut up the rest of your lemon into wedges and enjoy.