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Instant Pot Curried Mussels

Instant Pot Curried Mussels

To get this mussels party started, simply sauté the shallot and garlic and whisk together the broth ingredients with the curry powder and cumin. Then add the mussels and let the Instant Pot work its magic! Five minutes, and voilà! Plump, tender mussels simmered in an exotic blend of coconut milk, wine and spices. The taste and aroma will transport you to the South Seas! Serve the mussels immediately over linguine, or with some crusty bread to sop up every drop of the wonderful sauce.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x


  • 2 pounds mussels, washed and bearded
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • ½ cup chicken broth
  • ½ cup dry white wine (or use 1 cup chicken broth and omit wine, if desired)
  • 14 ounces canned coconut milk
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon sea or kosher salt
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley, chopped (optional)
  • Baguettes or crusty French bread (optional)


  1. Turn Instant Pot setting to sauté function, and sauté garlic and shallot in olive oil until fragrant, about 1-2 minutes. Add chicken broth, wine, coconut milk, curry powder, cumin, salt and pepper; stir.
  2. Turn off sauté setting and add the mussels. Place lid on Instant Pot, ensure that sealing valve is closed and select Manual mode on high setting for 5 minutes. Allow pressure to release naturally.
  3. Serve on platter with parsley for garnish and bread for dipping, if desired.


Recommended utensils; Instant Pot, spatula, platter

  • Author: Dish on Fish
  • Prep Time: 5
  • Cook Time: 15
  • Category: Mussels

Keywords: Mussels, Mussels Recipes, Seafood Dinner, Instant Pot Curried Mussels