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. 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!
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.
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.
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
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.
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.
More Instant Pot Recipes
Brown Rice Vegetable Soup Chicken Breasts Corn on the Cob (Easy & Quick) Corned Beef and Cabbage Carrot Ginger Soup
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!
