Instant Pot Artichokes Recipe

5 from 4 votes
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Instant Pot artichokes are perfectly steamed until tender and delicious, ready for your favorite dipping sauces. A quick and easy way to enjoy cooked artichokes this spring!

Three artichokes cooked in an instant pot

With spring in full swing, it’s the perfect time to find the abundance of in-season produce like rhubarb(learn how to freeze rhubarb), arugula( learn what to do with arugula), radishes and what to do with them, and artichokes. I’ve already shared a post on how to cook artichokes (steamed, boiled, microwaved, roasted, or air-fried), but having finally tried Instant Pot artichokes, I knew this method deserved a post, too.

Cooking artichokes in an Instant Pot yields super moist and tender artichokes with similar results to steaming but in a fraction of the time, thanks to high-pressure cooking. It truly is one of the quickest and easiest methods for consistently perfectly cooked artichokes.

Whereas air-fried and roasted artichokes introduce lightly caramelized depths, this method is all about moisture and enhancing its delicate flavor with ingredients like lemon, garlic, and fresh herbs that create aromatic steam to flavor the vegetable.

Artichokes served with lemon butter sauce

Along with tasting great, artichokes are also an amazing source of dietary fiber and super high levels of antioxidants (higher than blueberries and broccoli!), among several other vitamins and minerals. Enjoy them as an appetizer or side dish, chop the hearts up into pasta or salads, serve alongside chicken and fish, etc. You won’t regret it!

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The Ingredients

  • Artichoke: Select similar-sized artichokes (small, medium, or large) with compact petals that are fresh, tender, and vibrant and feel heavy for their size. Avoid wilted, dehydrated ones that squeak when squeezed.
  • Lemon juice: It’s best to use fresh lemons, as this Instant Pot artichoke recipe relies on a combination of lemon juice and fresh lemon slices.
  • Fresh herbs: these artichokes pair well with rosemary, oregano, thyme, or sage.
  • Water: To create the steam in the pressure cooker.
Ingredients for instant pot artichoke

For even more flavor, add more aromatics to the steaming water. Like bay leaves, garlic cloves, and/or sliced onion.

How to Cook Artichokes in Instant Pot

There are just a few simple steps to prep and steam artichokes in an Instant Pot.

Rinse and Trim Artichokes

First, remove any tough outer leaves from the artichokes. Then, use kitchen shears or a sharp knife to trim the sharp edges of the leaves and the stem.

Optionally slice the entire top inch of the artichoke off with a sharp serrated knife, as none of that part is edible and it exposes the inside, to help the steam penetrate better.

Slice a lemon in half, and immediately use one half to squeeze lemon juice over any cut areas to prevent browning. Next, slice the remaining half into several smaller slices or lemon wedges.

Steps for preparing artichokes for steaming

Prepare the Instant Pot and Arrange the Artichokes

Spread the lemon slices and herbs across the bottom of the Instant Pot, then pour in the water.

Next, add the steaming rack/trivet (or a steamer basket) and place the artichokes stem-side-up (cut side down) over the rack.

Pressure Cook

Close the lid of the pressure cooker and ensure the steam release knob is set to the Sealing position.

Then, press the “Manual” button on High Pressure and set the time to pressure cook the artichokes based on their size:

  • Small artichokes = 10 minutes
  • Medium artichokes = 15 minutes
  • Large artichokes = 25 minutes
Steps for steaming artichokes in an instant pot

Release the Pressure

Once the cooking time is up, use the back of a wooden spoon or a tea-towel-covered hand to carefully turn the steam release knob to the Venting position (or push the release button if there is one on your IP model).

If you prefer softer artichokes, allow the pressure cooker to naturally release the pressure.

To test if the artichokes are ready, pull a leaf from one of them. The leaf should come out with no resistance, and the stem should be knife-tender.

If it needs more time, you can set it to cook for a further few minutes. As the machine is already warm, it won’t take as long to build back up the pressure.

Artichoke cooked in an instant pot

Cool and Serve

Use tongs to remove the artichokes from the pressure cooker, then allow them to cool until you can handle them (or entirely – they can be enjoyed hot or cold).

To eat, pull off the petals and dip them in either melted butter, lemon butter sauce, garlic butter, or this artichoke dipping sauce. Optionally season with salt and pepper if preferred.

You can also serve them with other dipping sauces, try my simple homemade mayonnaise, homemade garlic aioli, basil pesto, or tzatziki sauce.

Then, place the petal, flesh-side-down, on your tongue and use your teeth to scrape off the white fleshy part. Discard the remaining petals. (I have more tips here on how to eat an artichoke)

Repeat this until you reach the heart of the artichoke. Then, use a spoon to remove the hairy/fuzzy part (called a “choke”). You can then eat the meaty heart beneath it. You can even slice the stem in half and eat the fleshy core.

Cooked artichoke served with lemon butter sauce

More Instant Pot Recipes

If you try this easy Instant Pot artichokes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Instant Pot Artichokes Recipe

5 from 4 votes
By: Samira
Instant Pot artichokes are perfectly steamed until tender and delicious, ready for your favorite dipping sauces. A quick and easy way to enjoy cooked artichokes this spring!
Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 3

Equipment

Ingredients  

  • 3 artichokes or as many as wanted/can fit in the pot
  • 1.5 cups water for the 6 qt pressure cooker; 2.5 cups for the 8 qt, 1 cup for the 3 qt
  • 1 lemon
  • sprigs of rosemary optional, or your favorite herbs

Instructions 

  • Remove any tough outer leaves from the artichokes. Use kitchen shears or a sharp knife to trim the sharp edges of the leaves and the stem.
    Optionally slice the entire top inch of the artichoke off with a sharp serrated knife, as none of that part is edible and helps the steam to penetrate better.
  • Slice a lemon in half, and immediately use one half to squeeze lemon juice over any cut areas to prevent browning. Next, slice the remaining half into several smaller slices or lemon wedges.
  • Spread the lemon slices and herbs across the bottom of the Instant Pot, then pour in the water.
  • Add the steaming rack/trivet (or a steamer basket) and place the artichokes stem-side-up (cut side down) over the rack.
  • Close the lid of the pressure cooker and ensure the steam release knob is set to the Sealing position. Press the "Manual" button on High Pressure and set the time to pressure cook the artichokes based on their size:
    – Small artichokes = 10 minutes
    – Medium artichokes = 15 minutes
    – Large artichokes = 25 minutes
  • Once the cooking time is up, use the back of a wooden spoon or a tea-towel-covered hand to carefully turn the steam release knob to the Venting position (or push the release button if there is one on your IP model).
    If you prefer softer artichokes, allow the pressure cooker to naturally release the pressure.
  • Pull a leaf from an artichoke to test if they are ready – the leaf should come out with no resistance, and the stem should be knife-tender.
    If it needs more time, you can set it to cook for a further few minutes – as the machine is already warm, it won't take as long to build back up the pressure.

To Serve

  • Use tongs to remove the artichokes from the pressure cooker, then allow them to cool until you can handle them (or entirely – they can be enjoyed hot or cold).
  • Pull off the petals and dip them in melted butter or dipping sauce. Optionally season with salt and pepper if preferred.
    To enjoy them, place the petal (flesh-side-down) on your tongue and use your teeth to scrape off the white fleshy part. Discard the remaining petal.
    Repeat this until you reach the heart of the artichoke. Then, use a spoon to remove the hairy/fuzzy part (called a "choke"). You can then eat the meaty heart beneath it. You can even slice the stem in half and eat the fleshy core.

Notes

  • Use similar-sized artichokes: Otherwise, their cooking time will vary, which doesn’t work well when using an Instant Pot.
  • Cooking time varies: The size of the artichokes will affect the cooking time, so adjust the times as specified and tweak if needed.
  • The water amount varies: Based on the size of the Instant Pot. For a 3 qt IP, use 1 cup water. For 6 qt – 1.5 cups. For 8 qt – 2.5 cups. 
  • Cook them cut-side-down: This will help the steam work its way between all the petals for even cooking and keep them from becoming waterlogged.
Storage Information
Though these are best when enjoyed immediately after cooking, leftovers can be stored in an airtight container in the fridge for 2-3 days. You can also freeze them for 2-3 months, leaving them to thaw in the fridge overnight before serving/reheating.
Check the blog post for more tips and serving recommendations!
Course: Appetizer, Side
Cuisine: Mediterranean
Freezer friendly: 2-3 Months
Shelf life: 2-3 Days

Nutrition

Calories: 60kcal, Carbohydrates: 13g, Protein: 4g, Fat: 0.2g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 126mg, Potassium: 474mg, Fiber: 7g, Sugar: 1g, Vitamin A: 17IU, Vitamin C: 15mg, Calcium: 60mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 4 votes (4 ratings without comment)

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