Instructions

• Melt butter in your pressure cooker on medium heat. You’ll notice it starts to foam a bit. That's your cue to toss in your chopped onion.
• Sauté those onions until they get translucent, soft, and smell real sweet. It usually takes around 3-5 minutes. Keep an eye, you don’t want ’em browning.
• Pour in fish stock next and bring it just to a simmer. This is where broth depth starts forming, so you’re building a solid base for that stew flavor.
• Add oysters and Worcestershire sauce to the pot, then seal your lid. Make sure your sealing ring is in place to get that pressure build going.
• Cook under high pressure for about 5 minutes. When done, quick release the pressure so the oysters don’t overcook and get rubbery.
• Stir in heavy cream, then season everything with salt and pepper. Give it a taste and adjust as you like. Garnish with chopped parsley before serving it hot. This step rounds out your stew with creamy smoothness and fresh green vibes.