Perfect Pressure Cooker Octopus
Melt-in-your-mouth tender octopus made effortlessly in a pressure cooker. With just a handful of pantry staples, this recipe unlocks the rich, briny depth of octopus in record time. Perfect for a special yet no-fuss family dinner that looks far more impressive than the effort required.
🛒 Ingredients
4 servings
- 1 whole octopus (minimum 2.5 kg / 5.5 lbs, fresh or thawed)
- 1 medium yellow onion, peeled and whole
- 2 dried bay leaves
- 220 ml (about 1 cup) water
- Salt and freshly ground black pepper, to taste
- A drizzle of extra-virgin olive oil, to serve
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Directions
- 1
Clean the octopus thoroughly: remove the innards from the head cavity, peel away the outer skin if desired, then cut out and discard both the eyes and the hard beak located at the center of the tentacles.
- 2
Rinse well under cold running water and pat dry.
- 3
Place the whole peeled onion at the bottom of the pressure cooker. Lay the octopus on top, tuck in the bay leaves, and pour in the water.
- 4
Lock the lid, bring to high pressure over high heat, then reduce to a steady simmer once pressure is reached. Cook for 8 to 10 minutes per kilogram — about 22 minutes for a 2.5 kg octopus.
- 5
Allow the pressure to release naturally before opening. Test doneness by piercing the thickest tentacle with a knife tip — it should glide in with zero resistance.
- 6
Cut into generous pieces, season with salt, pepper, and a drizzle of olive oil. Serve warm or at room temperature alongside crusty bread or roasted potatoes.
💡 Chef's Tip
Freezing the raw octopus for 24 hours before cooking naturally breaks down the muscle fibers for an even silkier texture. Leftover cooked octopus is excellent quickly seared in a hot pan the next day.
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