Here is my tried-and-true method for making artichokes in the Instant Pot, giving you perfectly tender hearts and leaves in a fraction of the traditional cooking time.
These pressure-cooked artichokes have become a weekly staple in our house, especially during spring when they’re in season. I always make a few extra because my kids love pulling off the leaves and dipping them in melted butter – it’s like a fun food activity and dinner all in one!
Why You’ll Love These Instant Pot Artichokes
- Quick cooking time – These artichokes cook in a fraction of the time compared to traditional steaming methods – you’ll have tender, perfectly cooked artichokes in under 30 minutes.
- Simple ingredients – You only need artichokes, water, garlic, and lemon to make this recipe – ingredients you likely already have in your kitchen.
- Foolproof method – The Instant Pot takes the guesswork out of cooking artichokes – they come out perfectly tender every time without the need to watch over a pot.
- Healthy side dish – Artichokes are naturally low in calories and high in fiber, making them a nutritious addition to any meal.
What Kind of Artichokes Should I Use?
For the best results in your Instant Pot, look for Globe artichokes – they’re the most common variety you’ll find at the grocery store and have those classic thick, meaty leaves that are perfect for dipping. When shopping, pick artichokes that feel heavy for their size and have tight, compact leaves (loose or splaying leaves usually mean they’re past their prime). The leaves should be a deep green color, though it’s totally fine if there’s some light browning on the tips. Size-wise, medium to large artichokes work great in the Instant Pot, but just make sure they’ll fit comfortably without cramming them in. Fresh artichokes are available year-round, but they’re at their peak in spring and fall when they tend to be more tender and flavorful.
Options for Substitutions
When it comes to cooking artichokes, there are a few substitutions you can consider, though some ingredients are must-haves:
- Fresh artichokes: This is the star ingredient that can’t be substituted in this recipe. While frozen artichokes exist, they won’t work for this cooking method since they’re already pre-cooked and processed.
- Garlic cloves: If you’re out of fresh garlic, you can use ½ teaspoon of garlic powder instead. You could also skip it altogether, though you’ll miss out on some flavor.
- Lemon wedges: No fresh lemons? You can use 1 tablespoon of bottled lemon juice, or even a splash of white vinegar. These acids help keep the artichokes from browning and add brightness to the flavor.
- Water: While plain water works great, you can use vegetable broth or chicken broth instead to add extra flavor to your artichokes.
- Dipping sauce: The options are endless here! Try melted butter, aioli, mayo, ranch dressing, or even a simple mixture of olive oil and lemon juice.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing artichokes in an Instant Pot is not trimming them properly – be sure to cut off the top third of the artichoke, snip the thorny tips of the remaining leaves, and slice off the stem end so they sit flat in the pot.
Another common error is forgetting to rub the cut surfaces with lemon immediately after trimming, which leads to unsightly browning – the citrus prevents oxidation and keeps your artichokes looking fresh.
The cooking time can vary based on the size of your artichokes, so avoid the one-size-fits-all approach – smaller ones need about 10-12 minutes at high pressure, while larger ones require 15-20 minutes, and always do a quick release to prevent overcooking.
For the most flavorful results, place the artichokes cut-side down in the pot, and don’t skip adding garlic and lemon to the cooking water – these simple additions make a big difference in the final taste.
What to Serve With Artichokes?
These tender Instant Pot artichokes make a fantastic appetizer or side dish that pairs really well with grilled proteins like chicken, fish, or steak. For a light meal, I love serving them alongside a fresh green salad dressed with a lemony vinaigrette that echoes the citrus notes in the artichokes. When it comes to dipping sauces, you can’t go wrong with classic melted butter, garlicky aioli, or a simple lemon-herb mayonnaise – I usually put out a few options so everyone can pick their favorite. If you’re serving these as an appetizer at a dinner party, some crusty bread on the side helps soak up any extra sauce.
Storage Instructions
Keep Fresh: Cooked artichokes can hang out in your fridge for 3-4 days when stored in an airtight container. I like to sprinkle a few drops of lemon juice over them before storing to keep their color looking fresh and prevent browning.
Make Ahead: You can prep your artichokes up to 24 hours before cooking. Just rub the cut surfaces with lemon to prevent browning, wrap them tightly in plastic wrap, and keep them in the fridge until you’re ready to cook.
Warm Up: To enjoy leftover artichokes, you can eat them straight from the fridge, or warm them up in the microwave for about 30-60 seconds. If you’re using the microwave, add a sprinkle of water to keep them from drying out. They’re also pretty good at room temperature!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-15 minutes |
| Total Time | 15-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 120-180
- Protein: 10-15 g
- Fat: 0-5 g
- Carbohydrates: 25-30 g
Ingredients
- 2 to 4 fresh artichokes
- 1 cup water
- 2 crushed garlic cloves
- 2 lemon wedges
- Salt, to taste
- Dipping sauce of your choice
Step 1: Prepare the Artichokes
Begin by snapping off the tough outer leaves of each artichoke.
Use a sharp knife to cut off the top third of the artichoke.
With kitchen shears, snip the remaining sharp or spiky tips from the leaves.
Lastly, trim the stem of the artichoke to ensure it can sit flat in the steamer basket.
Step 2: Set Up the Instant Pot
Pour water into your Instant Pot and add a few garlic cloves, lemon wedges, and a couple pinches of salt to flavor the steaming liquid.
This will infuse the artichokes with a delicious aroma and subtle seasoning.
Step 3: Steam the Artichokes
Place the prepared artichokes stem side up in a single layer on the steamer basket inside the Instant Pot.
Close the lid securely and set the vent to “sealing”.
Select “Manual” mode, ensuring the setting is on High Pressure.
Adjust the cooking time based on the size of your artichokes: 5 minutes for small, 10 minutes for medium, and 15 minutes for large.
Step 4: Release Pressure and Serve
Once the cooking time is completed, carefully turn the vent to “venting” for a quick pressure release.
Be cautious of the steam.
Remove the lid once the pressure is fully released and the pin drops.
Serve the artichokes immediately with your favorite dipping sauce for a delightful and healthy dish.