Instant Pot artichokes quickly cook whole globes with ease to yield tender meat inside the leaves and heart. A delicious appetizer prepared under pressure that’s infused with lemons, garlic, and rosemary. Serve with dip for a healthy vegetable starter or snack.
A fast and easy way to prepare artichokes is by using an electric pressure cooker. Trimming the artichoke beforehand ensures efficient tenderizing of the outer leaves and into the center. A small amount of water, sliced lemons, garlic, and a sprig of rosemary creates aromatic steam for the vegetable to cook and absorb the herbaceous flavors.
Artichokes are natures healthy snack. Each serving provides nutritional benefits like fiber, vitamin C, and potassium. It’s an interactive appetizer that’s fun to eat, much like chips and salsa. Serve with your favorite dips like melted butter, aioli, or hollandaise sauce for a simply gourmet dish.
How do you prepare artichokes for the pressure cooker
The stem and tiny leaves at the base need to be removed in addition to the tiny thorns on the tips of the leaves. Use a chef’s knife to trim about an inch from the top of the globe and the bottom portion. This will help it sit level in the pressure cooker. Use kitchen shears to trim off the sharp points so that its ready to eat immediately after pressure cooking.
How to cook artichokes in the Instant Pot
- Trim the top to remove sharp thorns and the bottom stem.
- Add water, lemon, garlic, and rosemary to the Instant Pot.
- Add steamer insert and then artichokes to the pot.
- Cover and cook on high pressure for 20 minutes.
- Quick release the pressure.
- Remove and allow to cool slightly before serving.
Similar to boiling artichokes, when it’s easy to remove the leaves with a gentle pull then it’s done cooking. The best part, in my opinion, is once all of the petals are removed, a meaty and tender heart is revealed at the core. Make sure not to throw this part away, or you’ll be missing out!
Why do you soak the artichokes in lemon water?
When the leaves are cut the flesh is exposed to oxygen, the natural enzymes in the vegetable create a browning reaction. To reduce this color change, combine water and lemon juice to create an acidulated bath for the artichokes. The acid-like environment halts the enzyme activity, leaving the leaves nice and green.
How does the size of the artichoke impact cook time?
Yes, artichoke can measure in size from as small as 2 inches to 4 inches or larger around, not counting the length of the stem. The weight can also be as small as 8 ounces to 1 pound in weight. The Instant Pot is very effective at cooking food once the steam is built up, therefore reduce the time by a few minutes for smaller globes.
What do you serve with this?
If you want to keep things simple, just sprinkle sea salt and freshly cracked pepper over the top. Some tasty dipping sauce ideas are homemade mayonnaise mixed with Dijon mustard and chopped basil, melted butter, hollandaise sauce, or a creamy pesto sauce.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Why do you quick release the pressure from the Instant Pot when cooking artichokes?
I found that it’s best to quick release the pressure because extra time in the steamy environment will cause the leaves to become overly mushy and darker in color. The slow release of the steam over 212ºF (100ºC) continues to cook the vegetable and changes its texture within minutes.
Instant Pot Artichokes
- 2 quarts water, (8 cups, 2L) for soaking
- ¼ cup lemon juice, (60ml)
- 2 large artichokes, (about 1 pound each, 454g, 4 to 5 inches in size)
- 1 cup water, (240ml) for pressure cooking
- 2 lemon slices
- 2 garlic cloves, sliced
- 1 sprig of rosemary
- Fill a large bowl with 2 quarts of water and lemon juice.
- Prepare artichokes by using a chef’s knife to cut off about ¾ to 1-inch of leaves from the top.
- Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns.
- Cut the stem off flush with the base of the artichoke bulb.
- Add cut artichokes to the lemon water.
- Add 1 cup of water, lemon slices, garlic slices, and rosemary to a 6-quart Instant Pot.
- Place the steaming rack on top.
- Drain the artichokes by turning them upside down and shaking off the excess water.
- Place the artichokes on top of the steaming rack, top side facing up.
- Make sure that the release valve is in the "Sealing" position.
- Place the lid on the Instant Pot, turn and lock the lid.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons.
- It will take about 10 to 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once the display indicates "On" and begins the countdown at "20", the Instant Pot will beep when the cycle is complete.
- Cover the steam release handle with a towel to avoid splattering. Carefully quick release the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
- Carefully open the lid and use tongs to remove the artichokes.
- The artichoke is ready when the leaves can be easy to remove and the meat is tender.
- Small artichokes (2 inches in size) cook 16 minutes; 4 to 6 will fit.
- Medium artichokes (3 inches in size) cook 18 minutes; 3 to 4 will fit.
- Large artichokes (4 to 5 inches in size) cook 20 minutes; 2 will fit.
- An 8-quart instant pot will need 2 cups of water.
- Large artichokes harvested in the early spring and summer may require less cooking time (12 to 15 minutes) compared to late summer/fall artichokes, which need 20 minutes.
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