📝 About This Recipe
Achieving the elusive 'melt-in-your-mouth' texture with octopus usually takes hours of slow simmering, but the Instant Pot unlocks the secret in a fraction of the time. This recipe utilizes the octopus's own natural juices to create a rich, savory essence that infuses the meat with deep Mediterranean flavors of cork, lemon, and bay. Once tenderized, it serves as the ultimate buttery canvas for a bright, citrusy seafood salad that will transport your palate to the Amalfi Coast.
🥗 Ingredients
The Octopus
- 2.5-3 pounds Whole Octopus (cleaned, beak removed, previously frozen for best texture)
- 1 piece Natural Wine Cork (traditional enzyme tenderizer)
Aromatic Braising Liquid
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 1 Lemon (halved)
- 4 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Sea Salt (adjust later as octopus is naturally salty)
For the Salad Assembly
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 pieces Celery Stalks (thinly sliced on a bias)
- 1/4 cup Red Onion (very thinly sliced or minced)
- 1 tablespoon Capers (drained and rinsed)
- 1/4 teaspoon Red Chili Flakes (optional for a hint of heat)
👨🍳 Instructions
-
1
Rinse the cleaned octopus under cold running water. If using a whole large octopus, you may leave it whole for the cook or separate the tentacles from the head for easier fitting.
-
2
Place the octopus into the Instant Pot inner pot. Note that we are not adding much water; the octopus will release a significant amount of its own liquid (liquore di polpo) during pressure cooking.
-
3
Add the white wine, smashed garlic cloves, bay leaves, peppercorns, salt, and the halved lemon (squeeze the juice in first, then toss in the rinds).
-
4
Add the wine cork to the pot. Traditional Mediterranean chefs swear by the enzymes in the cork to help break down the tough connective tissues.
-
5
Secure the lid and set the steam release valve to the 'Sealing' position.
-
6
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 15 minutes for a smaller octopus (under 2lbs) or 20 minutes for a larger one (2.5-3lbs).
-
7
Once the cooking cycle is complete, allow for a Natural Pressure Release (NPR) for 15 minutes. This prevents the skin from bursting and keeps the meat succulent.
-
8
Carefully release any remaining pressure and open the lid. The octopus should be deep purple-red and easily pierced with a paring knife.
-
9
Remove the octopus from the liquid and let it rest on a cutting board until it reaches room temperature. For the best salad texture, chill the octopus in the refrigerator for 30 minutes before slicing.
-
10
Once cooled, slice the tentacles into bite-sized coins (about 1/2 inch thick). Use the head as well, slicing it into thin strips.
-
11
In a large mixing bowl, whisk together the extra virgin olive oil, fresh parsley, capers, red onion, and celery.
-
12
Toss the sliced octopus into the dressing. Taste and add more lemon juice or a pinch of salt if necessary. Let it marinate for at least 20 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Using a previously frozen octopus is actually preferred by chefs as the freezing process breaks down the cellular structure, making it more tender. Do not skip the Natural Pressure Release; a quick release can cause the delicate skin to peel off and the meat to toughen. If you want a charred flavor, after pressure cooking, you can quickly sear the whole tentacles on a hot grill for 2 minutes per side before slicing for the salad. Save the purple cooking liquid! Strain it and use it as a base for a seafood risotto or pasta sauce. If the octopus still feels slightly resistant after the cook, put it back in for 3-5 more minutes of high pressure.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Vermentino or Assyrtiko wine. Pair with warm crusty sourdough bread to soak up the lemon-olive oil dressing. Arrange over a bed of boiled fingerling potatoes for a classic 'Polpo e Patate' style salad. Add halved cherry tomatoes and pitted Kalamata olives for a more robust Mediterranean vegetable profile. Serve as an elegant appetizer (antipasto) on a large white platter garnished with lemon wedges.