This recipe for pressure cooker mussels with saffron is quicker than quick. Mussels, saffron, garlic, shallots, wine, and cream take a quick turn in your cooker or your Instant Pot and all of a sudden dinner’s ready.
This is where your pressure cooker or Instant Pot gets to flaunt its usefulness. With this sorta fancy but definitely not fussy recipe, you can sit down to the most perfectly plump and juicy mussels you’ve ever encountered in your life. And the mussels are done, conveniently enough, in even less time than they usually take. Seriously the most perfectly cooked mollusks we’ve encountered. And that’s to say nothing of the lovely white wine and saffron-infused broth that accompanies them.–Angie Zoobkoff
Pressure Cooker Mussels with Saffron
- Quick Glance
- Quick Glance
- 20 M
- 25 M
- Serves 4
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Recipe Testers Reviews
I didn't think that making shellfish could get any easier but this recipe for pressure cooker mussels with saffron proved me wrong! This is truly a one-pot wonder.
The cream, parsley, and saffron combination is a classic—rich and delicious. This will be my go-to mussel method from here on.
I used a 6-quart Instant Pot to make this. I started the shallots and garlic on the saute setting and then adjusted the heat to "high" to quickly bring the wine and saffron infusion to a boil. Once I added the cleaned mussels, it took very little time for the pressure cooker to come up to pressure and 2 minutes later every mussel had opened and was ready to plate up.
These pressure cooker mussels with saffron were absolutely delicious! We’ve eaten our share of mussels and these are by far the most tender we have had. They literally fell out of their shells after cooking in the Instant Pot. The broth was very flavorful. Midway through dinner, my husband retrieved 2 spoons for us to slurp the broth without the bread. A really nice balance of garlic, shallots, wine, and briny taste from the mussels. I would definitely make these again and use the Instant Pot.
We saved all of the shells to make seafood stock. To reduce the volume that we have to store until I get around to making the stock, we put the shells in a bag and pounded them with a mallet. This has the additional advantage of increasing surface area when making the stock.