These Instant Pot artichokes are super easy to prepare and are an incredibly delicious vegetable side dish! Using your pressure cooker may actually be the simplest and quickest way to whip up some whole artichokes! Go ahead and grab your favorite dipping sauce because you're going to be making these all the time!
Instant Pot Whole Steamed Artichokes
Using an Instant Pot has quickly become my preferred method for making so many different things, including artichokes! If you've ever made them before, you know they can be somewhat time-consuming to make.
However, using a pressure cooker makes the whole process practically effortless! So get ready to enjoy some perfectly cooked artichokes whenever you like!
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🥘 Instant Pot Artichokes Ingredients
You only need a handful of ingredients for these amazing and tasty artichokes! In addition to artichokes, you'll want some lemon and water.
- Artichokes - 3 medium-sized artichokes. The size of the artichokes you use will affect how long it takes for them to cook!
- Lemon - ½ of a large lemon, sliced into wedges.
- Water - 1½ cups of water. *For a 3-quart pressure cooker, use 1 cup of water. For an 8-quart pressure cooker or Instant Pot, use 2½ cups of water.
- Aromatics (optional) - You can add bay leaves, minced garlic, or any fresh herbs you may like for some extra flavor!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Instant Pot Artichokes
The Instant Pot makes everything super easy to prepare! You'll need your Instant Pot, the trivet that goes inside of it, and a sharp knife!
This recipe is for 3 artichokes, which is the same as 3 servings. You can easily make more, but you'll have to make them in batches depending on the size of your pressure cooker.
- Prepare the artichokes. Trim 3 medium-sized artichokes. Pull off any dried exterior leaves and trim the stem off, then trim off the top 1-1½ inch of the artichoke.
- Rinse. Rinse the trimmed artichokes, gently pulling the leaves back so that the water can rinse under and between the leaves. Pat the rinsed artichokes dry with paper towels, then rub ½ of a lemon (cut into wedges) over the cut leaves to prevent browning.
- Add water. Set the trivet into your Instant pot or pressure cooker's inner pot and add 1½ cups of water. Add any optional aromatics that you would like.
- Cook. Place the trimmed artichokes with the tip facing down and the cut stem upward. Close the lid and seal the vent, then set the manual setting on high for 15 minutes. *If using small artichokes, set the cooking time to 10 minutes. Set the timer for 25 minutes if using large artichokes.
- Release the pressure. Once the cooking cycle has been completed, do a quick release by turning the pressure valve to venting. When the venting has finished, use tongs to remove the artichokes for serving.
Serve these yummy artichokes with your favorite dipping sauces! I recommend trying some ranch, garlic butter sauce, or cheese sauce for vegetables! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can cook 1-4 artichokes at the same time, depending on their size.
- For cooking times based on size:
- Small artichokes - 10 minutes
- Medium artichokes - 15 minutes
- Large artichokes - 20-25 minutes
- *Do a manual pressure release once the pressure cooker has built up pressure and completed the cooking cycle.
- For a 3-quart pressure cooker, use 1 cup of water. For an 8-quart pressure cooker or Instant Pot, use 2½ cups of water.
- Test the stem for how tender it is, an inserted knife or fork should easily slide into the artichoke.
🥡 Storing & Reheating
Once the steamed artichokes are fully cooled, wrap them tightly in plastic cling film and then aluminum foil. Alternatively, they can be stored in an airtight storage container. Refrigerate for up to 3-5 days, but these are best if reheated within the first 1-2 days.
Freezing Artichokes
Flash freeze cooked artichokes on a parchment paper lined baking sheet for 2-3 hours, then transfer into an airtight freezer storage bag or container. Alternatively, wrap with plastic cling film, then heavy-duty aluminum foil, and freeze in a freezer storage bag or airtight freezer container.
Reheating Artichokes
Preheat your oven to 350°F (175°C) and wrap the steamed artichokes in aluminum foil drizzled with a splash of olive oil. Place in a baking dish and heat for approximately 10-15 minutes or until heated to your satisfaction.
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❓ Recipe FAQs
This depends on the size of the artichokes you are cooking! Small artichokes will take about 10 minutes, medium-sized artichokes will take approximately 15 minutes to cook, and large artichokes will take 20-25 minutes.
Once cooked, you can eat an artichoke by plucking off the petals one at a time, dipping them in your favorite dipping sauce, and then pulling the petals through your teeth to scrape off the pulp. The remaining portion of the petal can be discarded. When you get to the center (the heart of the artichoke), you can eat it with a fork!
When selecting an artichoke, choose one that has the petals tightly packed together. This means that it is fresh! You can choose whichever size you like, but choose ones that are similar in size so that they will cook at the same rate.
🥕 More Vegetable Recipes
- Cheesy Baked Asparagus - Asparagus spears are coated in a creamy cheese sauce and then baked in the oven!
- Zucchini Boats with Ground Beef - Zucchini halves are stuffed with a mixture of beef, marinara, cheese, and bread crumbs!
- Southern Corn Fritters - Corn batter is fried for a quick and tasty appetizer or snack!
- Pan Fried Sweet Potatoes - Diced sweet potatoes are quickly fried in a skillet until crisp on the outside and fork-tender!
- Baked Cabbage Steaks - A 4-ingredient, simple recipe for all cabbage lovers!
- Pan Seared Brussel Sprouts - Brussel sprouts are cooked until tender on the stovetop!
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📖 Recipe Card
Instant Pot Artichokes
Ingredients
- 3 medium artichokes
- ½ large lemon (sliced into wedges)
- 1 ½ cups water (*see notes)
- optional aromatics (bay leaves, minced garlic, fresh herbs, lemon)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Trim your artichokes. Pull off any dried exterior leaves and trim the stem off, then trim off the top 1-1 ½ of the artichoke.
- Rinse the trimmed artichokes, gently pulling the leaves back so that the water can rinse under and between the leaves. Pat the rinsed artichokes dry with paper towels then rub the lemon wedge over the cut leaves to prevent browning.
- Set the trivet into your Instant pot or pressure cooker's inner pot and add the water. Add any optional aromatics that you would like.
- Place the trimmed artichokes with the tip facing down and the cut stem upward. Close the lid and seal the vent, then set the manual setting on high for 15 minutes. *See notes for cook times based on your artichoke size.
- Once the cooking cycle has completed, do a quick release by turning the pressure valve to venting. When the venting has completed, use tongs to remove the artichokes for serving.
Notes
- You can cook 1-4 artichokes at the same time, depending on their size.
- For cooking times based on size:
Small artichokes - 10 minutes
Medium artichokes - 15 minutes
Large artichokes - 20-25 minutes
*Do a manual pressure release once the pressure cooker has built up pressure and completed the cooking cycle. - For a 3-quart pressure cooker, use 1 cup water. For an 8-quart pressure cooker or Instant Pot, use 2 ½ cups water.
- Test the stem for how tender it is, an inserted knife or fork should easily slide into the artichoke.
- To store: Once the steamed artichokes are fully cooled, wrap them tightly in plastic cling film then aluminum foil. Alternatively, they can be stored in an airtight storage container. Refrigerate for up to 3-5 days, but these are best if reheated within the first 1-2 days.
- To freeze: Flash freeze cooked artichokes on a parchment paper lined baking sheet for 2-3 hours then transfer into an airtight freezer storage bag or container. Alternatively, wrap with plastic cling film then heavy-duty aluminum foil and freeze in a freezer storage bag or airtight freezer container.
- To reheat: Preheat your oven to 350°F (175°C) and wrap the steamed artichokes in aluminum foil drizzled with a splash of olive oil. Place in a baking dish and heat for approximately 10-15 minutes or until heated to your satisfaction.
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