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5
from 1 vote
Instant Pot Lemony Mussels
Course
Main Course
Cuisine
South Asian
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
17
minutes
minutes
Servings
3
Calories
327
kcal
Author
Corrie
Ingredients
½
tablespoon
olive oil
½
teaspoon
dried rosemary
crushed
½
cup
low-sodium chicken broth
½
medium
onion
chopped
1
garlic clove
minced
1
tablespoon
fresh lemon juice
1
cup
sour cream
1
pound
mussels
cleaned and de-bearded
to taste
Freshly ground black pepper
Instructions
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 “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.
Nutrition
Calories:
327
kcal