Scrub and pull the beards off the mussels (it looks like seaweed sticking out) and discard any that do not close.

Saute the onion in oil in the cooker then stir in the rest of the curry sauce ingredients.

Fill the cooker with the mussels.

Close the lid, sealing the vent shut.

Set to manual/high pressure and cook for two minutes.

Use the quick release function to release pressure and steam.

After the steam subsides, open the lid.

Check the mussels and this time, discard any that are NOT open.

Cover with curry sauce.

Serve with steamed rice and lime wedges if you like, garnished with cilantro leaves.