Place the trivet inside of the Instant Pot™ and add 1½ cups water.
Taking each artichoke, cut off the stem, trim the tips, then run under cold water. Turn and shake each artichokes upside down to drain water. Arrange artichokes leaf end up.
Spread artichokes open and place slivered garlic in between the leaves.
Drizzle the artichokes with olive oil and sprinkle with garlic salt.
Spoon marinara sauce on top of each artichoke and then sprinkle with Parmesan cheese.
Select “Pressure Cook” setting - high - no delay - keep warm OFF - 15 minutes.
When the timer goes off, let the pressure come down naturally for 10 minutes, and then quick release the remaining pressure.
Test the artichokes for doneness by removing a leaf and scraping the tender bottom with your teeth. If needed, replace lid and cook again for 1-3 minutes, then quick release the pressure.
