Insert steam rack into Instant Pot™ and add 1 cup of water, lemon juice, and 1 tsp salt.
Add cleaned artichoke hearts so that they are standing up on the rack.*
Secure the lid on the Instant Pot™, set to “pressure cook” setting - high - 5 minutes - no delay - keep warm OFF. Hit the START button.
Once the timer goes off, hit CANCEL, remove and dice artichokes.
In a small bowl, whisk together eggs, cream, salt and pepper until well combined
In the bottom of each ramekin, evenly distribute crumbled goat cheese, diced sundried tomatoes, and diced artichoke hearts. Pour egg mixture over top and then loosely cover each with foil.
Make sure there is still a good amount of water in the bottom of the pot and then add the ramekins to the steam rack. Adjust foil to make sure there is no exposure to the egg (this will keep condensation from dripping into the eggs).
Secure the lid on the Instant Pot, set to “pressure cook” setting - high - 12 minutes - no delay - keep warm OFF. Hit the START button.
Once the timer goes off, hit CANCEL, and let stand for 5 minutes.
Quick release the pressure and remove the lid. Carefully remove the frittatas and let cool slightly.
Using a butter knife, gently loosen around the edges of the frittata and then flip the ramekins upside down on a cutting board. If needed, firmly tap the upside down ramekin so that the frittata comes loose. Serve warm or refrigerate for next day.
