Rub the softened ghee over the bottom and sides of a six-inch round pan or seven-cup heat-safe glass bowl. Make sure the bowl fits level on the pressure-cooker rack before adding food.

Crack the eggs into a medium bowl. Add the filtered water and whisk until the whites and yolks are completely combined, with no ropes of clear egg white.

Fold in the spinach, chopped drained artichoke hearts, chives, lemon juice, sea salt, black pepper, and granulated garlic. Keep folding until the vegetables are evenly distributed.

Pour the mixture into the greased cooking bowl. Press any spinach leaves resting high above the surface back into the egg mixture.

Pour two cups filtered water into the stainless pressure-cooker insert and set the rack in place. Put the filled bowl level on the rack. Lock the lid, set the valve to sealing, and cook on High Pressure for 18 minutes.

When the timer ends, use the cooker's quick-release procedure. Keep your face and hands away from the steam path. Wait until the float indicator drops completely before opening the lid.