Made in less than 20 minutes, Instant Pot Steamed Artichokes are the perfect wholesome snack or tasty appetizer for spring! Pair them with aioli for an irresistible combination that is loaded with health benefits!
In season now, ARTICHOKES!
Who knew that artichokes in the Instant Pot could turn out so well? Typically prepared by either boiling or steaming, most artichoke recipes can take over an hour from start to finish, but these easy Instant Pot steamed artichokes are ready in less than 20 minutes and have all the flavor you love from more traditional recipes!
Plus, they’re Whole30, Paleo, and full of health benefits for an appetizer, side dish, or snack you can feel good about eating. To make your experience even more enjoyable, we’re sharing two versions of garlic aioli (homemade and quick version) that are perfect for dunking, dipping, and drizzling your artichokes. Made with rich egg yolks, creamy mustard, and fresh spring herbs, this aioli is an incredible sidekick!
How to Make Instant Pot Steamed Artichokes with Video
The most crucial step in pressure cooking artichokes is to properly prepare the vegetables before cooking. First, trim the outer layer of the artichokes by peeling off the first layer of leaves and trim the leaves, if necessary. See pictures below for reference.
Then, cut the tip and the stem of the artichokes.
Now, you can add them to the Instant Pot. Simply place the artichokes upside down on the wire trivet (or steam basket). Pour broth over the artichokes and around the instant pot. I’ve also steamed smaller artichokes stem side down (see video). Both worked great!
Next, cover and lock the lid in order to seal the vent closed. Press the steam mode, and set the timer for 10 minutes.
While the artichokes are steaming, whip up the Garlic Aioli or this Spicy Vegan Ranch!
Pro Tip: If your artichokes are on the larger side, set the instant pot to cook for 12-15 minutes instead.
Once they’ve finished cooking and are cool enough to handle, pull the leaves off and enjoy or split for easy access to the heart.
To split, place the artichokes upside down on a cutting board. Slice the artichokes in half lengthwise. Next, use a kitchen spoon to scoop out the choke. The choke looks hairy and prickly and is not edible. It will scoop out clean and easy with a spoon after the artichoke is steamed. What is left underneath is the heart. This along with the stem and the base of each leaf is edible.
Note – Video shows steaming artichokes stem side down. I used this method for cooking small artichokes in a smaller instant pot.
To finish, plate the artichokes, and serve with aioli, melted butter, or choice of condiment on the side.
Common Questions about Cooking Artichokes
Can artichokes be made in the oven?
If you don’t have an Instant Pot, artichokes can be made in the oven instead. You will need to go through the same process of removing the leaves and stem. Then, instead of placing it in the instant pot, wrap the artichoke in aluminum foil, and bake it in the oven at 425 degrees Fahrenheit for about 1 hour and 20 minutes. If you need more direction, this article has easy-to-follow instructions!
How do I choose artichokes in the store?
To choose the perfect artichokes for the Instant Pot, make sure they are a mild green color all over. A few brown spots are normal, but you do not want your artichokes to have purple spots or big bruises. In addition, you want to avoid artichokes with any flowers or buds appearing. Instead, choose those that have tightly packed leaves that firmly snap when bent. The artichoke should also feel firm and bulky, not hollow. When you give the artichoke a slight squeeze it should squeak. If the artichoke has a long stem as well, you’ve hit the jackpot!
How do you eat artichokes?
The heart is the best part of an artichoke and often the part found in cans at your local grocer. This is the “meaty” section under the choke. The choke is not edible and has prickly hairs on it. The stem and base of the leaves are both edible. The stem when cooked is as soft and fork-tender as the heart. The leaves have a silky “meat” at the base of them. To get this meat you’ll want to hold the top of the leaf in your hand, put the base in your mouth between your teeth and strip the meat off as you pull the leaf. The only edible part of the leaf is the meat at the bottom.
Can I use water instead of broth to cook steamed artichokes?
Yes, if you’re pressure cooking artichokes, you can use water in place of broth. However, the broth adds incredible flavor to the vegetable!
Can I freeze Instant Pot steamed artichokes?
Yes, cooked artichokes can be kept in the freezer anywhere between 10-12 months! Just be sure to keep them completely covered in airtight containers or freezer bags. Take a look at this article to learn even more about how to store, thaw, and reheat cooked artichokes.
What to Serve with your Cooked Artichokes
Nothing says brunch like a beautiful charcuterie board, but have you ever considered adding steamed artichokes to the snack board? Talk about next level! Pressure cooking artichokes ahead of time and serving for brunch or an afternoon snack with your favorite vegetable dip saves time as well as provides a nutritional boost when you need one.
Best Recipes for using Artichokes
Cooking up a large batch of artichokes? Try serving with Grilled Moroccan Cauliflower Chickpea Burgers, Grilled Adobo Chicken Burgers, Greek Herb Roasted Chicken with Charred Rosemary or as the base to this Creamy Artichoke Pea Soup.
Food for Thought! Are Artichokes Good For You?
Honestly, the health benefits of artichokes are virtually endless! I’m breaking them down for you here, but if you’re interested in learning even more about this Mediterranean superfood, check out this article.
To start, artichokes are considered to be a prebiotic food with prebiotic fibers. This is good! Prebiotic fibers do not break down in the intestines but become a fuel for good bacteria in our gut known as probiotics. We need both prebiotics and probiotics to maintain healthy gut flora and regulate our digestive systems.
Artichokes also have high oxygen radical absorption capacity (ORAC). This simply means they can help fight off oxidative stress in the body and reduce inflammation of all types.
In addition, artichokes are an especially great food to include in vegetarian diets as they are high in plant-based iron. This means they can aid in preventing anemia in all diets, not just plant-based.
Also, that Garlic Aioli? It’s a superfood all on its own! Rich in vitamin E, choline, a compound called Allicin is known to have healing properties, and so much more, it’s so tasty you’d never believe it can improve your health.
Instant pot artichokes are ready in just 20 minutes and the perfect Spring snack option when paired with a quick herb aioli. Paleo and vegetarian!
For the Instant Pot Artichokes:
- 3 small to medium artichokes, washed, trimmed, and stems cut off.
- 1 cup vegetable broth or water
- Optional aromatics – Lemon juice, fresh/dried herbs, spice blend of choice.
For the Quick Aioli:
- 3/4 cup real mayonnaise
- 2 Tablespoons fresh chopped herbs – rosemary and oregano (2 teaspoons dried)
- 1 Tablespoon dijon or honey mustard *
- 3 teaspoons lemon juice
- 2 teaspoons garlic or 4 cloves
- 1 teaspoon -1 cup olive oil*
- pinch of crushed red pepper flakes
- sea salt and black pepper to taste (at least 1/4 teaspoon)
How to Steam Artichokes: (updated 4/12/2021)
- Trim the outer layer of the artichoke by peeling off the first layer of leaves. Cut the tip and stem. Rub the tips with a little bit of fresh lemon juice. This is optional, but it keeps the artichokes from browning.
- Place artichokes upside down on the wire trivet of the instant pot. The wire trivet or steam basket should have come with your instant pot. Note – Video in post shows steaming artichokes stem side down. I used this method for cooking small artichokes in a smaller instant pot.
- Pour water or broth over the artichokes and around the instant pot. Add optional aromatics (i.e pinch of dried herbs, etc.) This will give the artichokes more flavor when steaming.
- Cover and lock the lid by sealing the vent closed. Press steam mode and timer to 10 minutes; 12-15 minutes for medium to medium larger (see notes). The instant pot will warm up and then cook for 10 minutes. Use quick release (vent on) to reduce pressure and overcooking. Once it’s done, the lid will unlock, naturally.
- Remove artichokes from the instant pot. Check to see if the artichokes are fully cooked by inserting a knife down the middle. It should slide into the bottom easily.
- Place on a large plate or bowl. Season to taste.
- Once they’ve finished cooking and are cool enough to handle, place on a large plate or bowl. Pull the leaves off and serve with aioli (below) or dip of choice or split in half for easy access to the heart.
- Season to taste.
For the Aioli:
- Whisk together all ingredients and let chill for 30 minutes before serving.
- For homemade aioli, see this recipe this recipe.
* Cook times will vary based on the size of the artichokes, as well as the density of the leaves. Large artichokes can take up to 25 minutes to pressure cook.
* AIOLI – Adjust according to your desired thickness. Add the olive oil in slowly to manage the consistency. For whole 30 option, use Dijon mustard. For vegan option, use egg free mayonnaise.
Estimated Nutrition for Aioli: Serves 6-8 (2 – 3 tbsp each) Calories 135, Total fat, 12-14 grams fat, 2 grams saturated fat, Cholesterol 46 mg, 0.5 grams carbs, 0.7 grams protein, 0 grams sugar.
- Category: side dish
- Method: pressure cooker
- Cuisine: American
- Serving Size: 1/2 large artichoke
- Calories: 30
- Sugar: 0.6g
- Fat: 0.1g
- Saturated Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 3.5g
- Protein: 2.1g
Keywords: instant pot, pressure cooker, how to steam artichokes, paleo, vegetarian, gluten free
Let me know if you make this recipe and what you’d like to see next!