This recipe for Instant Pot artichokes is an incredibly easy way to prepare this intimidating vegetable. Making artichokes in a pressure cooker yields perfectly cooked artichokes in a fraction of the time it usually takes to roast or steam them.
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It took me years, but I finally got an Instant Pot as a birthday gift from my husband! I’ve heard about all of the amazing things that this device can do, and I’m happy that I can finally experiment with it and make a new category of recipes for the Veg World.
But my first few experiences with the Instant Pot made me question if it was really worth the hype! The first dish I made was pineapple chicken tacos. Sure, the chicken cooked a little quicker than usual but only after the Instant Pot came to pressure, which took about 15 minutes. The recipe I used told me to bake the chicken after I shredded it in the Instant Pot, too (to crisp it up). So, needless to say, the dish was not ready in an instant!
Still, I knew I should try again. The following week, I made a corn and potato chowder. It took a long time for the Instant Pot to come to pressure again, and the dish overall took the same time it would have on the stovetop. The potatoes were perfectly cooked, though. After this defeating experience, I came to the conclusion that I need to pick the right recipes to make in the Instant Pot to reap the benefits.
That’s how I came up with the idea for an Instant Pot artichokes recipe. I’ve heard that veggies, beans, and grains that take a long time to cook are ready in a fraction of the time in Instant Pots or pressure cookers. Artichokes seemed like the ideal food to test this claim. And boy am I glad I tried!
Instant Pot artichokes are absolutely perfect! None of the outer leaves were too stiff, and none of the inside leaves were too tender. They only took 20 minutes to cook, and the Instant Pot took a mere few minutes to come to pressure. I am so pleased with this recipe and knew I had to share it with you ASAP so you can celebrate artichoke season!!
How to Steam Artichokes in the Instant Pot
- Gather one to two medium globe artichokes. Slice off the stems, leaving about ¼-inch. Use a sharp or serrated knife to cut off about ½-inch from the tops of each artichoke. Use kitchen scissors to snip the tops of the outer leaves so that they all have straight edges.
- Place the trivet inside the Instant Pot. Pour in about a cup and a half of water. Put the artichokes upside down on top of the trivet.
- Secure the Instant Pot lid and set the cook time for 20 minutes. The Instant Pot will take a few minutes to come to pressure.
- When the artichokes are finished cooking, manually release the pressure. When it has fully released, open the Instant Pot and carefully remove the artichokes. Enjoy!
For the full recipe for Instant Pot artichokes, scroll down to the card at the bottom of the post.
- For additional information on cleaning and cutting artichokes, plus photos and a video, check out my tutorial on How to Prep Artichokes. When you prepare artichokes, feel free to squeeze lemon juice over the cut surfaces to prevent browning. However, I don’t really think it’s necessary because Instant Pot artichokes lose their color anyway during cooking.
- Always follow the instructions and safety recommendations in your Instant Pot or pressure cooking manual. When turning the seal to manually release pressure, be sure to wear an oven mitt and stand away from the steam.
- I used medium-large artichokes, and they took 20 minutes to cook. I also let them sit in the Instant Pot for a few minutes after the pressure was released. That softened them even more. It’s probably not necessary, but it doesn’t hurt. You can tell an artichoke is done if a fork can glide into the stem and the leaves can be pulled off easily.
- When eating Instant Pot artichokes, avoid the fuzzy “choke” in the enter. I prefer to slice the artichokes in half and remove the choke with a spoon first.
- I use this 6 quart Instant Pot. You can find Instant Pots at electronic, cooking, and department stores as well as on Amazon. Instant Pots usually come with a trivet, but here’s a compatible trivet if you don’t have one. You need a trivet for steamed veggie recipes so that they don’t touch the water.
- Store cooked artichokes in a sealed container or bag in the fridge for a few days. You can reheat them in the microwave on high for about a minute.
What to Serve with Instant Pot Artichokes
Steamed artichokes need a delicious dipping sauce companion. Choose from any of the dipping sauces in this post to serve with your Instant Pot artichokes. Mayo-based dipping sauces with garlic and lemon juice are also popular choices.
Enjoy artichokes as a snack on their own with dipping sauce or as a side dish for dinner. They pair well with fish, veggie burgers, tofu steaks, or grilled chicken. Try them with the my Grilled Stuffed Mushrooms with Caprese Salad.
More Artichoke Recipes
Love these Instant Pot artichokes? Check out these other ways to prepare fresh artichokes and artichoke hearts.
- Microwave Artichokes
- Roasted Artichoke Halves
- Baked Crispy Artichoke Hearts with Greek Yogurt Aioli
- Lighter Spinach Artichoke Dip
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Instant Pot Artichokes
- 2 medium artichokes
- Prepare the artichokes for cooking. Slice the stems off, leaving about ½-inch, and remove the lower leaves. Slice about ½- to 1-inch off the top of each artichoke, then use kitchen scissors to snip the tips of each outer leave. If desired, rub lemon juice over cut surfaces to prevent browning.
- Fill the Instant Pot with 1.5 cups water. This is the recommendation for a 6 quart Instant Pot. If you have an 8 quart Instant Pot, you will need to increase the water to 2.5 cups. Place the trivet in the Instant Pot, and put the artichokes upside down on the trivet. Seal the lid on the Instant Pot, and set the cook time for 20 minutes. It will take a few minutes to come to pressure.
- When the artichokes are finished cooking, turn the valve on the lid to manually release the pressure. Be careful when doing this; wear an oven mitt and step away from the steam. Once the Instant Pot is finished releasing pressure, remove the lid. The artichokes are ready if a fork can easily be inserted into the stem and the leaves can be easily pulled off. Use tongs to take the artichokes out. You can also let them sit in the Instant Pot with the lid closed for a few minutes after the pressure releases. This will make them even softer.
- Serve the artichokes with dipping sauce of choice. Eat the artichokes by removing a leaf and scraping the inside leaf along your teeth. Discard the outer leaves after eating, but you may be able to eat some of the inner leaves whole if they are very soft. Avoid eating the fuzzy choke in the center! You can, however, eat the artichoke heart. I prefer to slice the cooked artichokes in half and remove the choke before eating, but it's up to you.
- Here are my favorite artichoke dipping sauces if you need ideas.
- Cooking time may vary depending on the size of the artichoke. You may need to experiment with the ideal cooking time, as it can also depend on where you live.
- Cooked artichokes can be stored in the fridge for a few days in a sealed container or bag. Reheat in the microwave for a minute on high.
Enjoy this beautiful spring vegetable! – Lizzie