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!
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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.