Prepare: Thaw, peel and devein shrimp, then rinse and pat dry. Cook the sausage. Slice the garlic cloves. Crush the saffron threads. Scrub the mussels, then remove the beards and rinse.
In the Instant Pot, combine broth, rice, tomatoes, sausage, garlic, bay leaf, and saffron. Lock lid in place. Pressure cook on HIGH for 10 minutes.
Let stand for 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir in peas, wine, and lemon juice. Top with shrimp and mussels. (do not stir in). Lock lid in 0place. Let stand 15 to 20 minutes or until mussels have opened and shrimp turn opaque. Remove and discard any unopened mussels. Serve in bowls with crusty bread.
notes
long grain white rice can be substituted for Arborio rice.
Adapted from "Better Homes & Gardens: Fast or Slow" (p. 123)