Take a tasty trip down to the sea for lunch.
Set multi-cooker to sauté on high. Add butter and olive oil. Once butter has melted, add onions and sauté for two minutes. Add garlic and sauté just until fragrant. Add red pepper and celery and cook for a few minutes.
Add broth and white wine and simmer for five minutes. Add tomato juice, chopped tomatoes with juice, tomato paste, oregano, thyme, bay leaf, crushed red pepper, salt, and lemon juice. Select Pressure Cook on high for ten minutes. Once cooking has finished, let steam release naturally for ten minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.
Set multi-cooker to sauté and add fish, shrimp, and mussels. Let simmer and cook until mussels open. Add calamari and cook for two to three minutes.
Turn multi-cooker off. Remove bay leaf. Add parsley and stir in. Serve with lemon wedges and toasted slices of crusty bread.