In a small bowl, mix 1 handful of flat leaf parsley (finely chopped), 1 of the garlic cloves (finely chopped), the zest of 1 lemon, and 1 tbsp of the olive oil. Reserve for later.
Once display says HOT, add 2 tbsp of the olive oil.
Add 1 red onion (finely sliced) and 1 lb/450g new potatoes (quartered). Stir regularly for 5 minutes.
Add the last 1 tbsp olive oil, 1 garlic clove (finely chopped), 1 red chilli (finely chopped), 2 tsp fennel seeds, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 1 minute.
Add 1 tsp smoked paprika, juice of 1 lemon, 1 x 14 oz/400g can chopped tomatoes, 1/2 cup/125 ml fish stock, 1/2 cup/125 ml white wine, and 1 x 14 oz/400g can chickpeas (drained). Stir then press CANCEL.
Place the lid on the Instant Pot, set valve to seal, select manual high pressure (pressure cook custom high on Evo Plus) for 12 minutes.
When the Instant Pot beeps, quick release the pressure.
When pin drops, open the lid.
Add 1 lb/450g mixed fresh fish (cut in chunks), raw shrimp/prawns, and 3 cups/400g of mussels, carefully check they are all closed before cooking and all open after cooking, discard any that are not.
Place the lid on the Instant Pot, set valve to seal, select manual low pressure (pressure cook custom low on Evo Plus) for 2 minutes.
When the Instant Pot beeps, quick release the pressure.
When pin drops, open the lid. Press CANCEL.
Stir in reserved parsley, garlic, lemon zest, and olive oil dressing from step 1.