How to Cook Artichokes in the Instant Pot (Video)

This information about How to Cook Artichokes in the Instant Pot can help you make perfect artichokes in a lot less time! Artichokes have some carbs, but they’re high in fiber, so low in net carbs; enjoy!

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When it’s spring I’m always excited when artichokes start to get a bit less expensive! But if you didn’t grow up eating artichokes, they can look pretty unapproachable. Luckily I had a mother who loved artichokes, and we had them as often as the budget would allow.

Some people cook them whole and cut the choke out after, but I learned from my mom to cut the artichokes in half and cut out the choke before cooking. This may have been due to having twelve people in the family, since each family member got half an artichoke! Whatever the reason I’ve been doing it that way ever since, even now that I’m buying my own artichokes and can eat as many as I want.

I used to cook my artichokes in a pan with a few inches of boiling water, but when I discovered the idea of using the pressure cooker, I thought it was brilliant. For years I happily cooked artichokes in my Stovetop Pressure Cooker (affiliate link), but now I love using the Instant Pot (affiliate link) to cook perfect artichokes in 8 minutes pressure cooking time! Keep reading to see instructions for both those cooking appliances.

What Are Artichokes?

Artichokes are thistles, originally from Europe. The bud is completely edible in young artichokes, but in mature plants, only the center heart and lower edges of the leaves are edible, and the choke must be removed. You can dip the heart and edges of the leaves in sauces, butter, or mayonnaise, and artichokes are good hot or cold. An average-sized artichoke has about 13 carbs, but 7 grams of fiber, so only 6 net carbs.

When are Artichokes in season?

In the U.S. artichokes are in season from March through May. Although they may still be available at other times of year, they’ll be less expensive during these months.

How did my mom serve the artichokes?

My mother always served artichokes with a lemony sauce that we now call Mom’s Artichoke Dipping Sauce. But they are also delicious with melted butter, and would also taste good with Remoulade Sauce, Lemon-Mustard Vinaigrette, Basil Vinaigrette, Roasted Red Pepper Dip, or Tzatziki Sauce.

Want more recipe ideas using artichokes?

If you’re a fellow artichoke fan, you might want to check out all the Recipes with Artichokes on my blog! Or you can look at Amazing Low-Carb Recipes with Artichokes to see the artichoke recipes that are my favorites.

How to Prepare the Artichokes:

1. With a bit of trimming and peeling you can eat most of the artichoke stem, so I always pick the ones with the longest stems. (If the lower part is woody, you can just cut it off when you eat it.) Trim the discolored end, then cut off the any stray leaves and peel the stem if needed.
2. After the stem is trimmed and peeled, cut the artichoke in half, cutting lengthwise through the stem. This makes the artichoke quicker to cook and easier to eat, but maybe I love doing it because that’s how my mom did it.
3. The center part with the fuzzy texture is called the “choke” and it needs to be cut out. Use a small sharp knife to make a deep cut under the fuzzy choke. Grab the very inside leaves, and pull out, taking the choke with it. With practice you can get it out in one or two pulls, and leave as much of the leaves as you can while removing all the choke.
4. My mother never trimmed the artichoke leaves (and I bet you wouldn’t either if you were cooking for 12!) But lately I like to use kitchen shears (affiliate link) and cut off the sharp ends; your choice on that.

Cooking Artichokes in the Instant Pot:

1. Put a steamer basket (affiliate link) in the Instant Pot with 1 cup of water. (I also like to add a few tablespoons of my fresh-frozen lemon juice, which keeps the artichokes from turning brown.)
2. Trim artichoke stems, cut in half, remove the choke, and trim leaves if desired, as described above.
3. Put four artichoke halves into the Instant Pot. I’m using a 6 Quart Instant Pot (affiliate link) and I probably could have fit a couple more artichoke halves.
4. Lock the lid and choose MANUAL, HIGH PRESSURE, 8 minutes.
5. When the pressure cooking time is done, choose the QUICK RELEASE method to release the pressure.
6. I serve my artichokes with Artichoke Dipping Sauce, inspired by the sauce my mom always served.

Cooking Artichokes in the Stovetop Pressure Cooker:

1. These are my original photos from when I first learned to cook artichokes in a stovetop pressure cooker!
2. I trimmed the artichokes, cut out the choke, and cut them in half as described above. I used to add dried lemon peel and shallots to my water when I cooked artichokes, but the last few years I have stopped doing that.
3. Put the metal rack in the bottom of the pressure cooker with two cups of water.
4. Put four artichoke halves into the pressure cooker. I’m using a 3.7 Quart Kuhn Rikon Stovetop Pressure Cooker (affiliate link) but if you have a bigger size you can fit a few more.
5. Lock the Lid and turn on the stove and bring the pressure cooker  to HIGH PRESSURE, then lower the heat enough to maintain high pressure and cook for 6 minutes.
6. Use QUICK RELEASE.
7. Serve hot, with Artichoke Dipping Sauce if desired.

Here’s my old photo from the pressure cooked artichokes that first appeared on my blog years ago, and I have made them many, many times since then! I devoured the artichoke in this photo immediately after I finished taking pictures!

More Artichoke Recipes to Love:

Arugula Salad with Artichokes, Peppers, and Goat Cheese

Artichoke Frittata with Bacon

Air Fryer Artichoke Hearts

Breakfast Casserole with Asparagus and Artichoke Hearts

Artichoke Heart Salad

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Yield: 2 servings (four artichoke halves)

How to Cook Artichokes in the Instant Pot

Prep Time 15 minutes

Cook Time 8 minutes

Additional Time 2 minutes

Total Time 25 minutes

How to Cook Artichokes in the Instant Pot (or in a Stovetop Pressure Cooker) can help you make perfect artichokes every time.

Ingredients

• 2 medium-sized artichokes
• 1 cup water (2 cups for stovetop pressure cooker)
• 1-2 T fresh lemon juice (optional)
• 1/2 tsp. dried lemon zest or 1-2 tsp. fresh lemon zest (optional, I don't use this much any more)
• 1 tsp. dried shallots or 2 tsp. minced fresh shallots (optional, I don't use this much any more)

Instructions

How to Prepare the Artichokes:

1. Trim the discolored end of the artichoke stem, then cut off the very lowest leaves and peel the stem if needed.
2. After the stem is trimmed and peeled, cut the artichoke and the stem in half. Use a small sharp knife to make a deep cut under the fuzzy choke on each half. Grab the very inside leaves, and pull out, taking the choke with it. Try to leave as much of the leaves as you can while removing all the choke.
3. Lately I like to use kitchen shears and cut off the sharp ends; your choice on that.

Instant Pot Instructions:

1. Trim artichoke stems, cut in half, remove the choke, and trim leaves if desired, as described above.
2. Put a steamer basket in the Instant Pot with 1 cup of water. (I like to add a few tablespoons of my fresh-frozen lemon juice, which keeps the artichokes from turning brown.)
3. Put four artichoke halves  into the Instant Pot, facing down. (I'm using a 6 Quart Instant Pot and I probably could have fit a couple more artichoke halves.
4. Lock the lid and choose MANUAL, HIGH PRESSURE, 8 minutes.
5. When the pressure cooking time is done, choose the QUICK RELEASE method to release the pressure.
6. Serve hot or cold.

Stovetop Pressure Cooker Instructions:

1. Trim artichoke stems, cut in half, remove the choke, and trim leaves if desired, as described above.
2. I used a 3.7 quart Kuhn Rikon pressure cooker to cook four artichoke halves at a time, but you could probably fit a couple more.
3. Put the metal rack in the bottom of the pressure cooker Add 2 cups water (and lemon juice if desired) and then put in artichokes, inside facing down.
4. Put the pressure cooker on the stove, lock lid, and bring to HIGH PRESSURE.
5. Then lower heat enough to maintain high pressure and pressure cook for 6 minutes. (Start timing as soon as high pressure is reached.)
6. After six minutes, use QUICK RELEASE method to release pressure, then open lid carefully.
7. Test for doneness by pulling out one leaf; it should remove easily and be tender on the end and the stem should pierce easily with a fork.
8. My artichokes were perfectly cooked in six minutes, but if you need to cook a little longer, just put lid on but don’t lock and cook a few minutes more.
9. Serve artichokes hot or cold.

Notes

Equipment:I made this in my 3.7 quart Kuhn Rikon pressure cooker back in 2008, but now I’d use my Instant Pot.

Artichokes do have some carbs, but they are high in fiber.

Inspired by artichoke cooking advice from CookieCrumb and timing recommendations from Great Vegetarian Cooking Under Pressure.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 78mgCarbohydrates: 13gFiber: 7gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
How to Cook Artichokes in the Instant Pot can help you make perfect artichokes! One whole artichoke has about 13 carbs, but 7 grams of fiber, so they are  great for low-carb diets, and also a good choice for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Instant Pot Recipes for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

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