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!
3artichokesor as many as wanted/can fit in the pot
1.5cupswaterfor the 6 qt pressure cooker; 2.5 cups for the 8 qt, 1 cup for the 3 qt
1lemon
sprigs of rosemaryoptional, 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 InformationThough 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!