How to Make Instant Pot Artichokes

Sure, the leaves (or petals) of these Instant Pot Artichokes are a great vehicle for your favorite dipping sauce, but they’re also a super nutritious addition to your meals. Steamed artichokes can seem intimidating so we’ve simplified the process by using an electric pressure cooker. Not only do they cook in half the time of the stovetop method, but they come out perfect every time. 

This post was created in partnership with Ocean Mist Farms.

Artichokes: Not just another pretty vegetable

We’re guessing that at one time or another you’ve passed by a display of artichokes at your local market and thought to yourself, “Oooooh, those look great but I have no idea what to do with them.” We’ve been there too – fascinated with these gorgeous green globes but not sure how to prepare them at home – so that’s why we’re sharing a step-by-step photo tutorial of how to make Instant Pot artichokes. You only have to make them once to see just how simple they are to make and what a delicious and nutritious addition they are to any meal.

But before we jump right into cooking, let’s talk a little bit about the health benefits of artichokes because there are so many. This leafy little gem is a nutrition powerhouse offering benefits such as:

• Great source of probiotics which contribute positively to a healthy gut microbiota
• Rich in a prebiotic fiber called ‘inulin’ which has been shown to decrease inflammation and autoimmune response while increasing insulin sensitivity 
• Contain the highest antioxidant count of all vegetables making them an anti-aging powerhouse
• High in magnesium which helps improve sleep duration and quality

Click here for more information related to artichoke nutrition 

We’re really excited to be partnering with Ocean Mist Farms to share the love for artichokes. Ocean Mist Farms, located in Castroville, CA, has been growing artichokes and other vegetables for nearly 100 years. They’re the largest grower of artichokes in the U.S. and the only grower in the country to provide artichokes year-round thanks to three strategically located growing regions with prime soil and micro-climates in Castroville, Oxnard, Coachella, and Baja. 

This post contains affiliate links that will not change your price but will share some commission. 

What You’ll Need to Make Instant Pot Artichokes

• Artichokes – Choose artichokes that are bright green with supple leaves. Avoid leaves that are dry or brown. Artichokes come in different sizes and some have more tightly packed leaves than others. Choose artichokes of similar size and density to ensure they cook at the same rate. 
• Lemon
• Garlic
• Instant Pot – We used a 6-quart model which fits 4-6 artichokes depending on their size.
• Sharp knife – The sharper the knife, the better. If you don’t have a sharp chef’s knife, a large serrated knife will also work. 
• Cutting board
• Scissors or kitchen shears – A good pair of heavy-duty kitchen shears is a must for every kitchen. We like these because they come apart for easy cleaning (and can double as a vegetable peeler).
• Your favorite dipping sauce – Melted butter or ghee is simple and delicious but so are more adventurous sauces like Chipotle-Lime Mayo, your favorite salad dressing or vinaigrette, or even our 5-Ingredient Homemade Buffalo Sauce mixed with a little mayo

How to Cook Artichokes in the Instant Pot: Step-by-Step

1. Remove the small outer leaves near the stem. Using a knife, slice the stem off so that about ¼-inch of it remains.
2. Lay the artichoke on the cutting board and using a sharp knife, cut the top 1-1 ½ inches of the artichoke off to expose the inside. Doing this allows the steam to penetrate it more easily for even and quick cooking. Repeat for the remaining artichokes. 
3. Use a pair of kitchen shears or clean scissors to snip the pointy ends off of the remaining leaves. This not only makes your steamed artichokes look tidy but it also keeps you from getting a finger poked when it’s time to eat.
4. Rinse the trimmed artichokes under cool running water then pat dry with a clean towel. 
5. Cut the lemon into wedges and rub the cut surface and sides of the artichoke with a lemon wedge to reduce bitterness and browning of the cut surfaces and give it extra flavor. Then, toss the lemon wedges into the bottom of the Instant Pot – we’re not done with them yet.

   

   

6. To the bottom of the Instant Pot, add 1 cup water and 2 peeled cloves of garlic. Then place the metal rack inside the pot. 
7. Arrange the artichokes, cut side up, on the rack in a single layer. Depending on the size of your artichokes, you should be able to fit between 4-6 in there without overcrowding them.
   
8. Lock the lid into place, flip the valve to the ‘sealing’ position, then cook at high pressure for 10 minutes (larger and/or denser artichokes will need more time). Once the cooking time is up, quick release the pressure and remove the lid when it is safe to do so.

   

   

9. To test for doneness, carefully remove an artichoke and turn it over to expose the stem. Insert a paring knife into the stem. If it goes in easily, it’s done. If not, add an additional ½ cup of water then replace the lid and add a few more minutes of cooking time. 

How to Eat Steamed Instant Pot Artichokes

This is the fun part! If you’ve never had an artichoke that didn’t come from a can or a bag in the freezer, you’re in for a treat. Freshly steamed artichokes have an incredibly delicate flavor that’s hard to describe and the edible leaves are a great vehicle for your favorite dipping sauce (or some really good butter or ghee). 

1. Place steamed artichokes on a plate. Grab another plate or a bowl for the discarded leaves or toss them right into your compost bin. 
2. Starting with the outermost leaves, gently pull one off and dip it into melted butter, ghee, mayo, etc. if desired. 
3. Place the end of the leaf in your mouth between slightly clenched teeth then pull the leaf out, scraping off the soft flesh on the top side of the leaf.

   

   

4. Repeat until you get the soft, petal-like leaves in the center. Gently pull or twist these petals off to reveal the furry ‘choke’. The choke isn’t edible but underneath you’ll find the true prize of every artichoke – the meaty heart. 
5. Using a paring knife or spoon, gently scrape or cut away the hairs of the choke then trim any tough bits that may remain on the underside of the heart. Dip and enjoy the fruits of your labor or add to your next salad, pasta, or soup. 

Need ideas for dipping? Try some of these:

• Melted Ghee or Butter – Add a pinch of salt if using unsalted butter
• Garlic Butter – Saute a clove of finely minced, pressed, or grated garlic in butter or ghee and add a pinch of salt and/or squeeze of lemon to taste
• Lemon Butter – Mix fresh lemon juice with melted butter
• Balsamic + Extra virgin olive oil – Add a pinch of salt and pepper to taste
• Mayo – There are lots of different mayos out there from plain to garlic to chipotle-lime to pesto mayo so grab a jar of your favorite and get dipping
• DIY Aioli – Start with a base of high-quality plain mayo and add your favorite sauces or condiments like Dijon mustard, Buffalo sauce, curry paste or powder + lime juice, sriracha of chile-garlic sauce, pesto (homemade or from a jar), adobo sauce from a can of chipotle peppers, chili powder…the possibilities are endless!

So the next time you pass that display of fresh artichokes at your local market you’ll know how to prepare and enjoy them – and we sure hope that you do. Steamed artichokes made in the Instant Pot is a fun way to enjoy an incredibly nutritious vegetable or prepare them to add to dishes like this Greek Quinoa Salad. 

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Let's Get Cookin'

How to Make Instant Pot Artichokes

• Author: Jessica Beacom
• Prep Time: 10 mins.
• Cook Time: 10 mins.
• Total Time: 20 mins.
• Yield: Makes 4-6 artichokes 1x
• Cuisine: Whole30, Vegan, Gluten-Free

Print Recipe

Ingredients

• 4 – 6 fresh artichokes (4 large or 6 small will fit in a 6-quart Instant Pot)
• 1 lemon, cut into 4 – 6 slices
• 3 cloves garlic, peeled and lightly smashed
• 1 cup water

Instructions

1. Remove the small outer leaves near the stem. Using a knife, slice the stem off so that about ¼-inch of it remains.
2. Lay the artichoke on the cutting board and using a sharp knife, cut the top 1-1 ½ inches of the artichoke off to expose the inside. Repeat for the remaining artichokes. 
3. Use a pair of kitchen shears or clean scissors to snip the pointy ends off of the remaining leaves.
4. Rinse the cut artichokes under cool running water then pat dry with a clean towel. 
5. Cut the lemon into wedges and rub the cut surface and sides of the artichoke with a lemon wedge to reduce bitterness and browning of the cut surfaces and give it extra flavor. Then, toss the lemon wedges into the bottom of the Instant Pot.
6. To the bottom of the Instant Pot, add 1 cup water and 2 peeled cloves of garlic. Then place the metal rack inside the pot. 
7. Arrange the artichokes, cut side up, on the rack in a single layer. Depending on the size of your artichokes, you should be able to fit between 4-6 in there without overcrowding them.
   
8. Lock the lid into place, flip the valve to the ‘sealing’ position, then cook at high pressure for 10 minutes (larger and/or denser artichokes will need more time). Once the cooking time is up, quick release the pressure and remove the lid when it is safe to do so.
9. To test for doneness, carefully remove an artichoke and turn it over to expose the stem. Insert a paring knife into the stem. If it goes in easily, it’s done. If not, add an additional ½ cup of water then replace the lid and add a few more minutes of cooking time. 

Notes

The artichokes can be made in a 3-quart or 8-quart Instant Pot using the same method and cooking time. However, the number of artichokes that will fit in the pot will vary depending on the size of the Instant Pot.

Nutrition

• Serving Size: 1 medium artichoke, plain
• Calories: 60
• Sugar: 1g
• Sodium: 75 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 7 g
• Protein: 2 g

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This post was made possible by our friends at Ocean Mist Farms. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

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