instant pot artichokes

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

Instant Pot Artichokes

(13 grams) garlic (, minced)

unsalted butter

Salt

lemon juice lemon

Wash Artichokes: Submerge artichokes in cold water for 5 minutes.

Optional - Prep Artichokes: Cut stem off and trim about 1 inch off the tip of the artichokes.

Place Artichokes in Instant Pot: Place 1 cup of cold water and a steamer rack in Instant Pot Pressure Cooker. Place 2 whole artichokes on the steamer rack. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Optional: If you like, squeeze some lemon juice on the artichokes to slow the rate of oxidation.

Pressure Cook Artichokes: Pressure cook a) Trimmed Artichokes: High Pressure for 8 minutes + Quick Release ORb) Uncut Whole Artichokes: High Pressure for 9 minutes + Quick Release c) For Large Artichokes: Increase the pressure cooking time accordingly.Open the lid carefully.

Prepare Garlic Butter: While the artichokes are cooking in Instant Pot, heat a saucepan 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).

Serve: Serve artichokes with Garlic Butter Sauce. Please see &quot;How To Eat Artichokes&quot; in the article on how to enjoy artichokes properly. :)

Learn how to make perfectly steamed artichokes in a pressure cooker in a fraction of the time it takes in the oven or on the stovetop.

artichokes

Prepare the artichokes for cooking. Slice the stems off, leaving about 1/2-inch, and remove the lower leaves. Slice about 1/2- to 1-inch off the top of each artichoke, then use kitchen scissors to snip the tips of each outer leave. If desired, rub lemon juice over cut surfaces to prevent browning.

Fill the Instant Pot with 1.5 cups water. This is the recommendation for a 6 quart Instant Pot. If you have an 8 quart Instant Pot, you will need to increase the water to 2.5 cups. Place the trivet in the Instant Pot, and put the artichokes upside down on the trivet. Seal the lid on the Instant Pot, and set the cook time for 20 minutes. It will take a few minutes to come to pressure.

When the artichokes are finished cooking, turn the valve on the lid to manually release the pressure. Be careful when doing this; wear an oven mitt and step away from the steam. Once the Instant Pot is finished releasing pressure, remove the lid. The artichokes are ready if a fork can easily be inserted into the stem and the leaves can be easily pulled off. Use tongs to take the artichokes out. You can also let them sit in the Instant Pot with the lid closed for a few minutes after the pressure releases. This will make them even softer.

Serve the artichokes with dipping sauce of choice. Eat the artichokes by removing a leaf and scraping the inside leaf along your teeth. Discard the outer leaves after eating, but you may be able to eat some of the inner leaves whole if they are very soft. Avoid eating the fuzzy choke in the center! You can, however, eat the artichoke heart. I prefer to slice the cooked artichokes in half and remove the choke before eating, but it&#039;s up to you.

Instant Pot Artichokes are hands-free and ready in 30 minutes! These pressure cooker artichokes are so game changer, you&#39;ll want to cook them more often!

Fresh Artichokes (rinsed)

Water

Lemon (optional)

To prep artichokes: Rinse whole artichokes. Cut off all but 1 inch of the stem and cut 1/2 to 1 inch off the artichoke&#39;s pointed top. Snip off any pointy leaf ends with kitchen shears and (optional) rub the cut ends with the cut side of a lemon.

Add to the pot: Place artichokes on a trivet in the Instant Pot and add WATER.

Pressure cook: Close lid, turn valve to sealing, and pressure cook on HIGH using the following guide:4-6 minutes (small artichokes)8-12 minutes (medium artichokes)13-18 minutes (large artichokes)Since pressure cookers vary, I used time spans instead of specific times, so you can start on the low end and add more time, if needed.

Natural pressure release: Once the pressure cook cycle is complete, let the pot sit undisturbed for a 10 minute natural pressure release (NPR).Carefully turn pressure release valve to &quot;Venting&quot; to release any remaining steam. Open the lid.

Test for doneness: Artichokes are done when the heart can be easily pierced with a knife and leaves are easily pulled off. If they need more time, pressure cook for 1 minute followed by another 10 minute natural release. Note: it&#39;s very easy to overcook artichokes, so remember, it&#39;s always better to course correct an undercooked artichoke than get stuck with overcooked artichokes.

Remove from pot: Carefully transfer artichokes out of the pot and allow to cool to room temperature.

Prepare to serve: Cut the artichoke in half or quarters and (optional) remove the fuzzy &quot;choke&quot; center.

Serve: Scatter lemon wedges and serve with garlic aioli or melted garlic butter as a dipping sauce.

Allow artichokes to cool completely. Refrigerate in an airtight container up to 3 days. Serve chilled or warmed.

Storage instructions

Top 3 instant pot artichokes recipes from across the web

The most viewed instant pot artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Artichokes

Instant Pot Artichokes

Instant Pot Artichokes

Top 3 instant pot artichokes recipes from across the web

The most viewed instant pot artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Artichokes

Instant Pot Artichokes

Instant Pot Artichokes

The most viewed instant pot artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine