Artichokes used to intimidate me. I’d buy them on a whim, only to let them sit in the fridge until they wilted because the thought of trimming, steaming, and waiting forever made me put it off. When I finally got my Instant Pot (a gift from my wife for my birthday, after I kept saying I didn’t need one), I realized this was the perfect excuse to revisit artichokes.
Like most people, my first Instant Pot experiments were underwhelming. Chicken that still needed crisping in the oven? Soups that took almost the same time as the stovetop? Not exactly “instant.” But when I tried artichokes, I had that “aha” moment. Twenty minutes later, I was pulling soft, tender leaves off and dipping them into garlic butter. No pot of boiling water, no babysitting, no uneven cooking. That’s when I knew artichokes had officially earned a spot in my Instant Pot rotation.
How to Cook Artichokes in the Instant Pot
Here’s how I do it, step by step, so you can have perfectly cooked artichokes every time:
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Prep the artichokes. I trim the stems so just a little stub is left (about ¼ inch), then slice off the top half-inch with a serrated knife. A quick snip across the sharp leaf tips with kitchen scissors makes them look tidy.
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Set up the Instant Pot. Place the trivet inside, pour in 1 ½ cups water, and set the artichokes upside down on the trivet. Upside down helps steam get right into the heart.
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Cook time. Lock the lid, set to high pressure for 20 minutes, and let the magic happen.
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Release and serve. I do a manual release (wearing an oven mitt because that steam is fierce), then remove them carefully.
That’s it. You’ve got artichokes that are tender all the way through and ready for dipping.
Cooking Tips I’ve Learned the Hard Way
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Don’t stress the browning. Some people rub lemon on the cut edges, but since the artichokes lose their bright green color in the pressure cooker anyway, I skip this step. If you like the extra flavor, though, go for it.
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Test for doneness. Stick a fork in the stem—if it slides in easily, they’re good. The leaves should also pull off with little resistance.
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The choke is no joke. That fuzzy middle part? Scoop it out with a spoon before serving. I usually cut the artichoke in half, which makes it easier to clean out.
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Size matters. My medium-to-large artichokes take about 20 minutes. If yours are smaller, try 15 minutes and adjust from there.
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Steam release safety. Stand back when venting. I’ve learned to always use a long spoon or an oven mitt to keep my hands safe.
Storing and Reheating
Cooked artichokes keep really well in the fridge for about 3 days. I usually store them in an airtight container, and when I want to reheat, I just pop them in the microwave for a minute. They don’t dry out, and the leaves are just as good for dipping the next day. I’ve even tossed leftover hearts into pasta with olive oil and garlic—amazing.
Serving Ideas
Artichokes feel special enough to serve as an appetizer at a dinner party, but they’re casual enough to be a weeknight snack with a dipping sauce.
Here are my favorites:
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Classic garlic butter. Melted butter with minced garlic and a squeeze of lemon—hard to beat.
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Tangy mayo dip. Stir mayo with lemon juice, black pepper, and a pinch of smoked paprika.
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As a side dish. They go beautifully with grilled fish, roasted chicken, or veggie burgers.
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In a spread. Serve them alongside grilled mushrooms, caprese salad, or a simple cheese board.
And don’t forget: the heart at the bottom is the prize. Once you’ve peeled off all the leaves, that buttery-soft heart is the best bite of all.
Instant Pot Artichokes
Tender, perfectly steamed artichokes in just a fraction of the time—thanks to the Instant Pot! These beauties are ready for dipping, pulling, and savoring in only 25 minutes.
Ingredients
- 2 medium artichokes
- 1½ cups water (for a 6-quart Instant Pot; use 2½ cups for an 8-quart)
- Lemon wedges (optional, to prevent browning)
Instructions
- Prep the artichokes – Trim stems, leaving about ½ inch attached. Remove any tough outer leaves near the base. Slice ½ to 1 inch off the tops, and snip the pointed tips of outer leaves with kitchen scissors. If you like, rub cut surfaces with lemon to keep them from browning.
- Set up the Instant Pot – Pour water into the pot and place the trivet inside. Arrange artichokes upside down on the trivet.
- Cook – Lock the lid, set the vent to sealing, and cook on high pressure for 20 minutes. It will take a few minutes to come to pressure.
- Release pressure – Wearing an oven mitt, carefully turn the valve to quick-release. Stand back from the steam. Once pressure is fully released, remove the lid.
- Check for doneness – The artichokes are ready when a fork easily pierces the stem and leaves pull away without effort. For softer artichokes, let them sit in the pot for a few extra minutes before removing.
- Serve – Use tongs to transfer to a plate. Slice in half and remove the fuzzy choke if desired. Serve warm with your favorite dipping sauce.
Notes
- Cooking time can vary slightly based on artichoke size.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave for about a minute.
- Try with melted butter, garlic aioli, or herbed yogurt dip for a flavorful finish.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 76Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 80mgCarbohydrates 18gFiber 8gSugar 2gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions People Ask Me
Can I cook more than two artichokes at once?
Yes—just fit as many as you can on the trivet without overcrowding. The cook time doesn’t change.
What size Instant Pot do you use?
I use a 6-quart, and it comfortably fits two large or three medium artichokes.
Do I need a trivet?
Yes, otherwise the artichokes will sit in water and turn mushy. If you don’t have one, you can use a steamer basket.
Try other Instant Pot recipes:
