Instant Pot Artichokes

Make this Easy Foolproof Artichokes Recipe in 20 mins! Superfood nutrient powerhouse with delicious delicate flavors.

Cook this Easy, Fast, Foolproof Instant Pot Artichokes Recipe (Pressure Cooker Artichokes) in 20 mins! A superfood nutrient powerhouse – high in antioxidants & dietary fiber, with delicious delicate flavors.

Jump to: Recipe

Ever thought this thorny green flower-head looks out of place in the veggies section in the market?

Artichokes might look intriguing & intimidating at first.

How do I cook this? How do I eat this? What does it taste like? Can I eat the petals? What do you eat it with??

What is an Artichoke?


Make this Easy Foolproof Artichokes Recipe in 20 mins! Superfood nutrient powerhouse with delicious delicate flavors.

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

Artichokes, just like broccoli & cauliflower, are nutrients-packed edible flower buds! 😀

This budding flower-head on an edible base is an age-old food from the ancient Greeks and Romans.

Once the buds bloom, artichokes turn into large & beautiful purple flowers that are barely edible.

I’ve always wondered what it’s like back in the days with so little knowledge about food & science.

Who was the first person adventurous enough to think – ah! Let’s snatch this thorny green, budding flower from this 4-feet plant, and eat it!

They had no idea if it was poisonous or if it posts any threats. Totally admire their bravery (or perhaps they were just desperately starving?).

But now we know artichokes have some of the highest levels of antioxidants and dietary fiber among the vegetables.

Even higher antioxidant content than blueberries, broccoli, or red wine; and higher fiber content than avocado, carrots, or oats.

Many enjoy the delicate natural flavor, plus the moist & tender meaty texture.

Instant Pot Artichokes with Butter Garlic Dipping Sauce Recipe

How to Purchase Artichokes?


Here are some pointers for purchasing fresh & quality Artichokes:
  • Compact petals still rather closed = more fresh & tender
  • Feels heavy for the size & firm
  • Fresh healthy green color (avoid dehydrated or wilted ones)

How to Store Artichokes?


It’s not fun when you open your fridge, excited to try a recipe to find your ingredients gone bad 🙁

Here are 3 tips for storing fresh uncooked Artichokes:

  • Slice off a bit of the artichoke stem, then sprinkle it with a little water, and place it in the fridge in an airtight plastic bag
  • Do not wash before storing
  • Best to cook within 5 – 7 days of purchase

Instant Pot Artichokes Recipe (Pressure Cooker Artichokes): Make this foolproof recipe in 20 mins! Superfood nutrient powerhouse with delicious delicate flavors.

Pressure Cooker Artichokes Experiment


How Long to Pressure Cook Artichokes? Time for another experiment! 😛

What We Look For in Cooked Artichokes?

  • Evenly cooked
  • Moist, tender petal flesh with a bit of crunch & perfectly cooked heart with a crunch (not mushy-mush or leathery)
  • The mild & delicate natural artichoke flavor being brought out

We conducted 4+ tests with Artichokes using different cooking times & preparation methods in our Instant Pot Electric Pressure Cooker.

Pressure Cooker Artichokes Test #1

We first tried pressure cooking halved, cut off the stem, trimmed the thorn tips, and scraped off the choke Artichokes (as shown in below photo).

Instant Pot Artichokes Cooking Experiment Test #1 - halved, trimmed, cleaned artichoke
Instant Pot Artichokes Cooking Experiment Test #1: Before pressure cooking

P.S. we did leave one without scraping the choke to compare the difference.

The results? Mushy-mush-mush overcooked artichokes… 🙁

Instant Pot Artichokes Cooking Experiment Test #1 Results - overcooked artichokes
Instant Pot Artichokes Cooking Experiment Test #1: After pressure cooking

Here are the Instant Pot Artichokes Experiment Results:

Instant Pot Artichokes Cooking Experiment Results
(Click photo to enlarge the chart)

 *HP = High Pressure; QR = Quick Release

After conducting the above pressure cooking tests, we achieved our desired results with Test #4! 🙂

*Note: we checked various places for the last few months, and we still couldn’t source larger Artichokes (ours were 250g, 11″ circumference). Be sure to adjust the cooking time according to the size of your artichokes.

You’ll Enjoy Instant Pot Artichokes Because:

  • Easy, Fast, Foolproof – compare to 30 – 45 mins on the stove or even longer in the oven!
  • Healthy Nutrient Powerhouse – high in antioxidant & dietary fiber
  • Versatile delight: you can enjoy it on its own as a snack or appetizer with your favorite dip, or sauteed, deep-fried, stuffed, stew…etc.

Ingredients for Instant Pot Artichokes


Instant Pot Artichokes Recipe Ingredients
  • 2 artichokes (1/2lb, 250g each, 11″ circumference)
  • 4 cloves (13g) garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • Kosher Salt to taste (about 2 pinches)
  • Optional: lemon juice from 1 lemon

*For Vegans: you can use olive oil in place of unsalted butter for dipping sauce.

Tools for Instant Pot Artichokes


Instructions for Instant Pot Artichokes


Step 1
Wash Artichokes

Ingredient

2 artichokes (250g each, 11″ circumference)

First, wash the artichokes by submerging them in cold water for 5 minutes.

Optional – Step 2
Prepare Artichokes


How to Prepare Artichokes?

First, lay the artichokes on a cutting board sideways (as shown in below photo).

How to prepare artichokes

Then, pull off any smaller petals at the base, and use a knife to cut off the stem. Then use a pair of kitchen scissors to trim the thorn tips (about 1 inch) off of all the petals (as shown in below photo).How to trim artichokes*Pro Tip #1: trimming the thorns are mostly for better presentation. You can skip it for convenience.

*Pro Tip #2: we find it’s easier to scrape off the center choke after pressure cooking, so we skipped the scraping at this step.

Step 3
Place Artichokes in Pressure Cooker

Ingredients & Tools

1 cup of cold water
2 whole artichokes
Optional: lemon juice from 1 lemon

Instant Pot Electric Pressure Cooker
Stainless Steel Steaming Rack Stand

Then, place 1 cup of cold water and a steamer rack in the Instant Pot pressure cooker.

Place 2 whole artichokes on the steamer rack (as shown in below photo), and close the lid.

*Pro Tip: If you like, squeeze some lemon juice on the artichokes to slow the rate of oxidation.

pressure cooker artichokes

Step 4
Pressure Cook Artichokes


Pressure cook

  • Pressure Cooking Method:
    • Trimmed Artichokes: High Pressure for 8 minutes (using the Manual/Pressure Cook Button)
    • Uncut Whole Artichokes (1/2lb, 250g each, 11″ circumference): High Pressure for 9 minutes (using the Manual/Pressure Cook Button)
    • Larger Artichokes: Please increase the cooking time accordingly.
  • Pressure Release Method: Quick Release

Open the lid carefully.

 

Step 5
Prepare Garlic Butter

Ingredients & Tool

4 cloves (13g) garlic, minced
2 tablespoons (30g) unsalted butter
Kosher salt to taste (about 2 pinches)

Sauce pan

While the artichokes are cooking in the pressure cooker, heat a sauce pan over medium low heat.

Melt 2 tbsp (30g) unsalted butter and add in the minced garlic.

Sauté garlic until golden brown. Do not let the garlic burn.

Set aside to cool it down slightly.

Season with kosher salt and adjust to taste (about 2 pinches).

Step 6
Serve Instant Pot Artichokes


Serve Instant Pot Artichokes with Garlic Butter Sauce.

Dip and enjoy the yummy Pressure Cooker Artichokes!~

Instant Pot Artichokes with Butter Garlic Dipping Sauce Recipe

How to Eat an Artichoke?


When the Pressure Cooker Artichoke has cooled enough to handle, you can pull off the petals one at a time. Then, dip the white fleshy ends into the sauce.

Fresh artichokes with butter garlic dipping sauce
Yum! LOVE this simple Butter Garlic Sauce.

Eat only the soft, white fleshy part of the petal with the dip. Then, discard the remaining petal.

*Tip: Easiest way to eat is to have the sauce side down at your tongue, then pull the petal outwards as you slightly clench your teeth to strip off the fleshy meat.

Peel . Dip . EAT! and Repeat.

Continue to peel until you reach the Artichoke’s center choke (as shown in below photo).How to eat an artichoke: artichoke center choke

Don’t eat this fuzzy part, or you may really choke!!

This inedible fuzzy part can be easily removed by a spoon or knife (as shown in photo below) and discard.

Scrape, scrape, and scrape away…How to eat an artichoke: scrape out the inedible choke covering the artichoke heart

Scrape until the fuzzy-wuzzy beard is gone.

Ta da! A clean (artichoke) heart. Time to eat your heart out!! 😀How to eat an artichoke: artichoke heart

If you have the “Don’t Waste Food” Syndrome, you can cut the stem in half and eat the core white fleshy part in the center (as shown in photo below).How to eat an artichoke: artichoke stem

Craving more?  Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

4.8 from 10 reviews
Instant Pot Artichokes
 
Prep
Cook
Total
 
Make this Foolproof Instant Pot Artichokes Recipe (Pressure Cooker Artichokes) in 20 mins! Superfood nutrient powerhouse with delicious delicate flavors.
Author:
Recipe type: Appetizer, Breakfast, Brunch, Dinner, Lunch, Side Dish, Snack, Vegetables, Super Easy
Cuisine: World
Serving: 2
Ingredients
  • 2 artichokes (1/2lb, 250g each, 11" circumference)
  • 4 cloves (13g) garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • Kosher Salt to taste (about 2 pinches)
  • Optional: lemon juice from 1 lemon
Instructions
  1. Wash Artichokes: Submerge artichokes in cold water for 5 minutes.
  2. Optional - Prep Artichokes: Cut stem off and trim about 1 inch off the tip of the artichokes.
  3. Place Artichokes in Pressure Cooker: Place 1 cup of cold water and a steamer rack in the Instant Pot pressure cooker. Place 2 whole artichokes on the steamer rack, and close the lid.
    Optional: If you like, squeeze some lemon juice on the artichokes to slow the rate of oxidation.
  4. Pressure Cook Artichokes: Pressure cook
    a) Trimmed Artichokes: High Pressure for 8 minutes (using the Manual Button/Pressure Cook) + Quick Release OR
    b) Uncut Whole Artichokes: High Pressure for 9 minutes (using the Manual Button/Pressure Cook) + Quick Release
    c) For Large Artichokes: Increase the pressure cooking time accordingly.
    Open the lid carefully.
  5. Prepare Garlic Butter: While the artichokes are cooking in the pressure cooker, heat a sauce pan over medium low heat. Melt 2 tbsp (30g) unsalted butter and add in the minced garlic. Sauté garlic until golden brown. Do not let the garlic burn. Set aside to cool it down slightly. Season with kosher salt and adjust to taste (about 2 pinches).
  6. Serve: Serve artichokes with Garlic Butter Sauce. Please see this step in the article on how to enjoy artichokes properly.
Notes
Cooking Time: If you have a larger artichoke or if prefer a softer, creamier heart - increase the cooking time accordingly.

For Vegans: use olive oil in place of unsalted butter for dipping sauce.
Nutrition Information
Serving size: 270g Calories: 261 Fat: 12.1g Saturated fat: 7.3g Trans fat: 0 Carbohydrates: 34.5g Sugar: 3.3g Sodium: 303mg Fiber: 17.6g Protein: 11g Cholesterol: 31mg
Instant Pot Artichokes Recipe (Pressure Cooker Artichokes): Make this foolproof recipe in 20 mins! Superfood nutrient powerhouse with delicious delicate flavors.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I am so disappointed!!! I have tried 4 different artichokes and I CAN NOT get them to work!!! Stem and leaves trimmed, large chokes, on for 13 minutes…. self vent or force vent…. they are NEVER done!!! Please help! I love artichokes!!!

  2. I had two huge ones and pressure cooked at 10 min and accidentally did natural release because I forgot about them. I think this worked great. If I did it again I might do 11min and natural release just cause the heart was a tad hard. Natural release might be the answer for those of us with big ones 🙂

  3. Put one large artichoke in my 6 quart Power Quick pot’. Stuffed with lots of fresh garlic slices, good olive oil, salt , pepper and a bunch of fresh parsley at the top. Put 1 1/2 cups of water and set it on the rack. Because I’m at a higher elevation( 3000 ft) I added extra time. Put on high pressure for 13 minutes. Let it naturally vent for 5 minutes then quick vented it. The smell was awesome, the artichoke was perfect and delish with a bit of lemon juice and butter dip!

    1. Hi M,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for sharing your cooking experience with all of us!!!

      Happy New Year & please take care
      Jacky

  4. Just discovered your blog and I’m so hungry and excited to use my instant pot.

    The bit about the “Don’t Waste Food” Syndrome really hit home and made me laugh.

  5. Oh my goodness, I just got artichokes when I went grocery shopping, and then stumble across your website. Can’t wait to see how they come out tonight!

    Thanks for taking the time to post this.

  6. Thank you for the recipe. I love artichokes and now since seeing this I have to go buy some today. Since I live next to the artichoke capital of the world (Castroville, CA) it won’t be hard to find good ones. Thank you also for all your other recipes too.

    1. The first I tried your recipe for the artichokes, they were very good. But I prefer Italian Stuffed Artichokes, so I combined my recipe with yours and it as FANTASTIC!!!

  7. I’m a huge artichoke fan, but a complete IP newbie. Thought I’d give this a try and it did not disappoint. One of the best artichokes I’ve ever tried! I made a few small changes that I thought I’d share. I made a mixture that I inserted between the leaves before pressure cooking. The mixture consisted of: olive oil, minced garlic (from a jar because I was lazy), fresh parsley because I had it on hand, salt, pepper, and lemon juice. Just before I turned on the cooker I squeezed a bit of extra lemon juice over the artichoke tops. The garlic butter was delicious and complimented the flavors well. I made 4 mini artichokes and set the cooker to 9 minutes then did a quick release. YUM!!!

    1. Congrats on your new Instant Pot and welcome to our site Ella!
      Thank you so much for your kind words and I am happy to hear you enjoyed the artichokes 🙂

      take care & have fun cooking
      Jacky

  8. I live close to Castro Valley California, the artichoke capitol of the USA. I have two artichokes to try cooking weighing in at a pound and a half each. Good luck to me! Or, maybe to my family! I will post the results, if they are favorable!

    1. The two of them wouldn’t fit into the instant pot! I had to use the biggest pot I own to steam them. I won’t give up though, just get smaller artichokes! Garlic butter good!

  9. This is a perfect recipe! Artichokes were my first “solid” foods when I was a baby. My mother would cook one and then scrape off the good stuff and feed it to me. Wonderful, and I still love them to this day. I use mayonnaise as a dip. Thanks guys!

  10. We have tried 4 different artichokes now in the Instant Pot. This last one on manual for 22 minutes and the still come out woefully undercooked. We are at 6700′ so at this point we have more than doubled the time and water for 1 choke and still they are inedible. We upped the water to 1 3/4 cups. Any ideas, cook longer? If so how much longer?

    Thanks.

    1. Hi Trevor,

      thank you for your question.

      At that high altitude, I would recommend cutting the artichokes in half so the heat can cook it more evenly.

      take care & have fun cooking
      Jacky

    2. Trevor, try cutting the artichokes in 1/2. That’s what we always do now. And it makes it easier to check the heart for doneness.

  11. I had some really big artichokes – I put them in for 12 minutes and they were still too crisp! Maybe 14 minutes would’ve done it. Still, it beats the hour or more on the stovetop any day! I’ll keep at it until we get it right.

  12. I only cooked 1 ‘choke, but it was one of those really tight, round ones and measured about 14”, it looked like a softball. I took a guess and cooked it 10 minutes, it was edible but needed to cook longer…maybe 12 minutes would have worked. But this was still SO much better than cooking on the stove top!!
    I’ve tried several of your recipes or used them as a guide. Thanks so much 🙂

  13. I like to slice up a couple of cloves of garlic and slip them into the leaves here and there. I then drizzle a little olive oil in the leaves and cook in the IP. YUM!

    1. I do this too. My mom never did, so I felt really clever. I’m glad I’m not alone, and to know that this would work in the IP! Yay!

  14. Hi there. Wondering why you chose the pressure cook function instead of the steam function. I did artichokes last night with 9 mins steam and 5 min NR and they came out great. Seeing your recipe makes me think maybe they could be even better with your method. Have you tried the steam function with artichokes?

    1. Hi Sarah,

      thank you for your question 🙂

      You will get almost the same result as both buttons are very similar in terms of cooking temperature when steaming.

      Have a great weekend!
      Jacky

    1. Hi JoAnn,

      Sorry for the delay in response as we are in the middle of moving!

      thank you for your question 🙂

      The Italian breadcrumbs will become soggy when cooked with an Instant Pot.

      I would suggest adding an extra minute if you don’t mind.

      Take care & have a great week
      Jacky

  15. I’m so glad I can cook artichokes in the Instant Pot as I’ve been eating them since I was a child and I love them. They turned out fantastic. I did cook them for 20 min. and ended up doing a 45 min. NPR and they turned out perfect. I did tuck garlic slices and parsley in between the leaves and drizzled some olive oil over the top along with salt and pepper. I eat them with melted butter. Yum, yum and more yum.

  16. I’m confused because on my Instant Pot Lux there is no “pressure cook” button. There is a “Manual” button though, are they one and the same? Thanks. I’m kind of brand new to this whole Instant Pot game.
    I’m also kind of confused about how to set it to “natural release” vs “quick release”…

  17. I’m sorry to say I followed this recipe to the exact instructions. I have the Instant pot 6qt duo. I ran it through again for another 10 minutes. Let see how they come out this time. I’m pretty disappointed.

    1. Hi Bon,

      thank you for your feedback. Not sure what circumference were your artichokes, but they would need more time if they were thicker.

      Take care & have an amazing week ahead!
      Jacky

  18. Can’t wait to try out cooking them in the pot. Normally, I steam on the stove, but it does take a long time. Highly recommend trying a vinaigrette with EVOO, red wine vinegar, and dijon mustard to dip, the way the French eat them. You won’t be sorry!

  19. I love this recipe, I’ve been doing it 3 times and the ones that remain, great job, sir, I’ll follow you with a lot of eye

    1. Hi Joan,

      thank you for your question 🙂

      Our total cook time includes the get up to pressure time and pressure release time.

      The pressure cooking time is 8 minutes for this recipe and it will take about 8 – 9 minutes for the pressure cooker to get up to pressure.

      Take care & have fun cooking
      Jacky

  20. I have always loved artichokes, but haven’t cooked in IP yet. Thanks for the testing you’ve done so I can try my first IP artichokes! And I’ll try your garlic butter! Some people might think its weird, but I have always eaten my artichokes dipped in a bit of mayo, (same with asparagus, broccoli, and Brussels sprouts (yum!)). My favorite “sauce” to dip my artichokes in for the last couple years has been a fresh garlic/mayo/lemon mix. Not for people who don’t love garlic, but I absolutely do.
    I take a couple cloves of fresh garlic and grate them into mush on my ceramic grater plate, add some mayo and squeeze fresh lemon into it. Mix it up, done! You can always adjust amounts of 3 ingredients as needed for taste.
    P.S. I have just found your recipes recently when searching for IP stuff, and i keep finding myself back with you with each search, I tried your hard boiled egg tips last night (made deviled eggs), which worked great!! And I’ll make the artichokes today. Just wanted to let you know, you have a new fan! I keep finding myself picking your recipes over others repeatedly. The time and effort you put in is amazing, and your presentation is wonderful and easy to follow. Well done!

    1. Thank you so much for your kind words Alex!

      Nothing weird dipping with garlic mayo 🙂

      Do let us know if you come across any questions!

      Take care & have fun cooking
      Jacky

  21. This is a great recipe as we love artichokes. But we would need to do 3 or 4. Have you done more than two at a time in the IP and if so, what would the time adjustment be? Thanks!

    1. Hi Kathy,

      thank you for your kind words and question 🙂

      The cooking time will be the same as long as they are not stack together too tightly!

      Take care & have fun cooking
      Jacky

  22. Hi, this looks pretty good but I do not have the steamer rack in my instant pot. Can I place them directly in the instant pot with the water?

    Thanks

    Denise

    1. Hi Denise,

      thank you for your question 🙂

      It will work, but the exterior will come out more mushy as the artichoke is directly in the water.

      Take care & have fun cooking
      Jacky

    2. You can also try putting the artichokes in the pot upside down. (You have to cut the petal end off flat with a sharp knife so the artichoke will balance.) Since you don’t eat the tough petal ends, they can be used to make a trivet for the heart, and keep it up out of the water.

  23. Thank you for this recipe! I’ve never eaten artichoke before, much less cooked one, so this was extremely helpful!

    1. Hi Lorie,

      thank you for your question 🙂

      It will take the same time in the pressure cooker, but the breadcrumbs will not be crunchy like in the oven.

      Take care & have fun cooking
      Jacky

    1. Hi Elizabeth,

      thank you for your question 🙂

      You can wrap the artichoke with plastic wrap tightly and store in the fridge. It will last for 3 – 4 days.

      Take care & have fun cooking
      Jacky

  24. I love artichokes but never tried the pressure cooker. I don’t have a new instant pot, can I use my stove top presto and achieve the same result? Thank you.

    Dennis

  25. Thank you so much for sharing this recipe. I was wondering how to cook artichokes now that they are in season. Can’t wait to try it as it’s so much hassle on the stove. This is definitely a life changer!!

  26. I just wanted to say thanks for showing me how to eat an artichoke! I mostly clicked the link because I saw it on Facebook and I wanted to support you, but I was only expecting the experiment part. I might actually try an artichoke now!

    1. Hi Diane,

      It’s great to hear from you again. Hope you have been doing well 🙂

      Thank you so much for your support. It means so much to us.

      Please let us know how you like the artichoke if you try one!!

      See you around 🙂

      Take care & have fun cooking
      Jacky

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Send this to a friend