Perfectly tender and bursting with flavor, Instant Pot Artichokes are a effortless way to elevate your side dish game. With just 5 minutes of prep and 20 minutes of cooking, you’ll have vibrant, steamed artichokes with leaves so succulent they practically melt in your mouth. The subtle nutty sweetness and delicate texture make every bite a delightful experience, while the hint of lemon adds a refreshing zing. Whether you’re hosting or just treating yourself, these artichokes are a time-saving win that feels indulgent yet wholesome.
Their soft, meaty hearts and buttery flavor are perfect for dipping or enjoying on their own. This recipe lets you savor the freshness of artichokes with minimal effort, leaving you more time to enjoy the delicious results. The Instant Pot locks in all the natural juices, ensuring each leaf is tender and flavorful. It’s a foolproof way to bring a touch of gourmet to your table without the hassle. Ready in just 25 minutes, these artichokes are the ultimate combination of convenience and luxury.
What You’ll Need
- 3 medium artichokes (look for firm, heavy artichokes with tightly closed leaves)
- 1 lemon, cut into wedges (for preventing browning and adding flavor)
- 1 ½ cups water (for steaming)
- 2 cloves garlic, smashed (adds a subtle savory note)
- 1 teaspoon kosher salt (or substitute with sea salt)
- 1-2 sprigs fresh herbs (rosemary, thyme, or oregano—use your favorite or a mix)
How to Make Instant Pot Artichokes
- Prepare the artichokes: Remove the small outer leaves. Using a sharp knife, cut off all but ¼-inch of the stem. Cut the top third (~1 inch) off each artichoke to expose the inside.
- Rinse and prep: Rinse the artichokes well and pat them dry. Squeeze a lemon wedge over the cut surfaces to prevent browning.
- Set up the Instant Pot: Add the lemon wedges, water, garlic, salt, and herbs to the inner pot. Place the trivet or rack inside.
- Cook: Arrange the artichokes on the trivet, cut side down. Close and seal the lid. Cook on Manual High Pressure for 20 minutes (adjust to 10 minutes for small artichokes or 25 minutes for large ones).
- Release and test: Perform a Quick Release of the steam. Open the lid and test for doneness by sliding a paring knife into the bottom of an artichoke. If it slides in easily, they’re ready!
- Serve: Enjoy with melted butter, mayonnaise, ranch dressing, or your favorite aioli.
Delicious Dipping Sauces to Elevate Your Artichokes
While melted butter is a classic choice, why not try something new? Whip up a garlic aioli by mixing ½ cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, and a pinch of salt. For a tangy twist, blend ranch dressing with a squeeze of lemon and a dash of smoked paprika. Or, go bold with a spicy sriracha mayo—just combine ½ cup mayo with 1-2 teaspoons sriracha and a splash of lime juice.
Perfect Pairings: What to Serve with Artichokes
These Instant Pot artichokes make a fantastic appetizer or side dish. Pair them with grilled chicken or seared salmon for a light, healthy meal. For a Mediterranean vibe, serve alongside couscous salad or roasted vegetables. They also shine as part of a charcuterie board, adding a fresh, vibrant touch to your spread.
Storing and Reheating Your Leftover Artichokes
Store cooked artichokes in an airtight container in the fridge for up to 3 days. To reheat, place them in a steamer basket over simmering water for 5-7 minutes, or microwave them in a covered dish with a splash of water for 1-2 minutes. Pro tip: If you’ve already removed the leaves, store the heart separately to keep it fresh and tender.
Quick Tips for Perfect Instant Pot Artichokes
To save time, prep your artichokes while the Instant Pot comes to pressure. Use a sharp serrated knife to easily trim the tops and stems. If you’re short on fresh herbs, substitute ½ teaspoon dried herbs for each sprig. And don’t forget to test for doneness—if the knife doesn’t slide in easily, cook for an additional 2-3 minutes.
Instant Pot Artichokes
Equipment
- Instant Pot
Ingredients
- 3 medium artichokes
- 1 lemon cut into wedges
- 1 ½ cups water
- 2 cloves garlic smashed
- 1 teaspoon kosher salt
- 1-2 sprigs fresh herbs (rosemary, thyme, oregano)
Instructions
- Remove the small outer leaves of the artichoke. Using a very sharp knife, cut off all but ¼-inch of the stem.
- Cut the top third (~1 inch) off of the artichoke to expose the inside.
- Rinse the artichokes well and pat them dry, then squeeze a lemon wedge on the cut surface of each of them to prevent them from browning.
- Add the lemon wedges, water, garlic, salt, and herbs to the inner pot of the Instant Pot, then place the trivet/rack into the pot.
- Place the artichokes on the trivet, cut side down. Close and seal the lid and cook on Manual High for approximately 20 minutes. If the artichokes are on the small side, reduce the time to 10 minutes. If they are on the large side, increase the time to 25 minutes.
- Perform a Quick Release of the steam, remove the lid, and test the artichokes for doneness by sliding a paring knife into the bottom. If it slides in easily, they’re ready to enjoy!
- Serve with melted butter, mayonnaise, ranch dressing, or your favorite aioli.