Octopus with Parsley Chimichurri


  • 1 octopus, approx. 2 lb (1 kg)
  • 1 onion
  • 4 cloves garlic
  • 1 pc of ginger
  • Salt and pepper to taste
  • chopped parsley with garlic clean from the main stem
  • A splash of white vinegar
  • Lemon drop pepper seeds, optional
  • Olive oil
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 12 Minutes. Boil water with the onion, garlic, and ginger.
  • Meanwhile, wash the octopus thoroughly in cold water with a handful of salt and clean the suction cups well.
  • Place the octopus in the boiling water.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 12 Minutes.
  • Once done, place the octopus in plenty of ice water to stop the cooking process.
  • In a frying pan over low heat, lightly brown with butter and olive oil. Add salt and pepper to taste.
  • Season with the parsley chimichurri, garlic, olive oil, and salt.
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