Instant Pot Lemony Mussels

Course Main Course
Cuisine South Asian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 3
Calories 327kcal


  • 1/2 tbsp olive oil
  • 1/2 tsp dried rosemary crushed
  • 1/2 cup low-sodium chicken broth
  • 1/2 medium onion chopped
  • 1 garlic clove minced
  • 1 tbsp fresh lemon juice
  • 1 cup sour cream
  • 1 pound mussels cleaned and de-bearded
  • to taste Freshly ground black pepper


  • Pour the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 5 minutes.
  • Add garlic and rosemary and sauté for about 1 minute.
  • Select “Cancel” and stir in the broth, lemon juice and black pepper.
  • Place the mussels in steamer trivet and arrange the trivet in Instant Pot.
  • Next, secure the lid and cook under “Manual” and “Low Pressure” for about 1 minute.
  • Select the “Cancel” and carefully do a quick release.
  • Remove the lid and transfer the mussels in serving bowl and top with the cooking liquid from the pot.
  • Top with sour cream and serve hot.


Calories: 327kcal