[Instant Pot] Insta-Artichokes! How to Prep Whole Artichokes in a Pressure Cooker

Instant Pot Pressure-Steamed Artichokes

The artichoke: nature’s finger food.

Au naturale. Simply steamed. Is any other plain vegetable quite so botanically romantic? Maybe it’s the delicately sweet flavor. Maybe it’s because they love cool, salty California air, like I do. Maybe it’s because you’re literally eating a dang flower! Whatever it is, sitting down to share an artichoke is something special.

Unfortunately, the things have a reputation for being a pain to prepare – their tough structures definitely need some cooking before they’re ready to melt in your mouth. On the stove top, you’re looking at upwards of 40 minutes of babysitting the pot, making sure the water level doesn’t boil too low. This is where Instant Pot comes in (affiliate link). With my favorite set-and-forget pressure cooker on hand, the task really isn’t fussy at all.

Instant Pot Pressure-Steamed Artichokes

Just chop off the tops, set the guys up on your steam rack, dump in a cup of water, seal it up, and pressure cook. Simple!

The trickiest thing about artichokes is that they seem to vary in their toughness. Some are a little fresher and more supple, and don’t need to cook as long. Others are extra fibrous and ornery, and benefit from extra cooking time. This time, mine were closer to the latter; if you’re worried about overcooking you can always start low and turn the cooker back on for a couple of extra minutes if needed.

Instant Pot Pressure-Steamed Artichokes
Instant Pot Pressure-Steamed Artichokes

By the way, I know my lemon wedges are looking a little ragged, but I kind of like it; I picked the fruit off a tree by my apartment, so I’m embracing the realness.

If you need a crash course in eating the thing, I’ll refer to the experts. When you pluck the leaves, you can dip them in warm garlic butter or something mayonnaise-y. I dipped a few into Trader Joe’s Champagne Vinaigrette, which has a nice dijonnaise flair. Next time I’m tempted to try something like chimichurri or green goddess dressing. Be creative and have fun with it!

It’s just such a delight to serve up a steamy artichoke as a first course – a simple luxury. Now that I know how easy it can be, I’m seeing a lot more of them in my future. There’s no reason to save it for special occasions!

Instant Pot Pressure-Steamed Artichokes

Instant Pot Steamed Whole Artichokes

Prep Time 5 mins
Cook Time 10 mins
Time To Pressure 10 mins
Total Time 25 mins
Course Appetizer
Servings 2 Appetizer Servings Per Artichoke
Calories 30 kcal


  • whole artichokes no more than you can fit upright in a single layer
  • 1 lemon wedge
  • 1 cup water


  • Rinse the artichokes with water and remove any damaged outer leaves. Using a sharp knife, carefully trim off the stem and top third of each artichoke. Rub the cut top with a lemon wedge to prevent browning.
  • Set the steam rack or a steamer basket into the Instant Pot’s cooking insert, place the artichokes on top, and pour in a cup of water. Close the lid and ensure that the valve is set to sealed position. Select “Manual” mode, leave the setting on High Pressure, and adjust the time based on the size of your artichokes: 5 minutes for small, 10 minutes for medium, 15 minutes for large.
  • When the cooking time is up, wait 10 minutes before opening the valve to release any remaining pressure. Use tongs to remove the artichokes from the cooker and serve warm with the dipping sauce of your choice.


EDIT 2017.10.03: Initially I cooked several trials with medium-large artichokes (about 5.5 oz each) and found that they needed a full 20 minutes with high pressure to cook through. After a few more rounds, I am convinced that I was working with an extra-fibrous crop in the beginning. I have edited the cook times in this recipe accordingly. If you open your cooker to find the artichokes are still too tough, you can always cook them again for another minute or two.
Keyword artichokes
Instant Pot Recipe Index

80 thoughts on “[Instant Pot] Insta-Artichokes! How to Prep Whole Artichokes in a Pressure Cooker”

  1. People need to know about cutting out the fuzzy choke thing too, when they’re chopping away at it.

    1. Good point! This is covered in the “how to eat” link” – I actually don’t bother to remove it first when I pressure-steam them whole like this. After eating the fleshy petals, you can scoop out the fuzzy choke in the center (not good eats!) to get to the tasty heart underneath!

      1. I have found that a grapefruit spoon works real good at getting the choke out.
        Harold in Grants Pass, OR

  2. If you pour the water in first and put the Instant Pot on “saute” while you are cleaning and de-fanging the artichokes, you can cut the time it takes to come to pressure when you cook them – the water’s already boiling. Oh, and put some lemon slices and maybe a bit of garlic and peppercorns in the water for extra flavor later.

  3. I made artichokes in my instapot last night with this recipe. It worked but they were much mushier (hearts) than I’m used to and I’d probably cut the cooking time some. I’m new to the Instant Pot and am not nearly as wild about it as all my friends were. I’m used to my real pressure cooker, which I used at least once a week before getting the Instant Pot. Artichokes take only 10 minutes in a stovetop one (10 minutes high pressure, instant release by running cold water over the pot, done) versus 30 minutes in this. It’s the same with dried beans. I’m used to them cooking in my traditional pressure cooker in 2-4 minutes and it’s 15 in this IP. If I had it to do again, I’d just stick to my old school kitchen tools and save my money. It’s pretty though! 😉

    1. A Magical Life, were you using your old pressure cooker pot on a gas stove top or an electric? I love my Instant Pot, hands down, but I also love cooking with a gas stove top vs electric stove top as gas cooks much faster.

  4. This cooking time was way too long, my large artichokes came out pure mush. I went and found Laura’s recipe from hip pressure cooking (unfortunately too late to save my artichokes,) and she only cooks for 10 minutes on high, not 20, then 10 minutes before opening the valve. Wasted artichokes.

    1. Sorry to hear that, and surprised because I tried this several times, starting from Laura’s instructions (I believe she calls for 15 minutes for large ones) but finding my artichokes still too tough without more cooking time. Then I found recommendations from an artichoke farm to pressure-cook medium ones for 22 minutes. These things do vary, and I’m sure age and freshness are a factor.

    2. This is a great recipe. What I like most is the “set it and forget it” aspect. I’ve read all the comments, and I think that you need to experiment with the timing to see what is best for the size of artichoke you are cooking. Usually the artichokes I have are large. I have a 3 quart Instant Pot and cook two artichokes at a time. 20 to 25 minutes cooks them just right. Sometimes I serve them with drawn butter, as my mom did, but almost always I make the 2 minute mayo recipe on Serious Eats. It is delicious—I never buy store bought mayo anymore. Try it. Thank you, Mary!

  5. I’ve been eating artichokes since I was a child living in France. My Mother learned how to make a sauce from our neighbors made simply of mayonnaise and red wine vinegar. None of these other sauces appeal to me. I cannot tell you a recipe because my mother mixed it until it tasted right. So, that is what I do. It has to have the right tang from the vinegar. The sauce is a pretty pink color. We prefer ours room temp instead of warm.

    1. I was given a nice combination sauce I sure like & would be worth a try too sometime. It is simply 2 parts real mayonnaise to 1 part sour cream, mixed together and then chilled a bit.
      Harold From Grants Pass, OR

    2. My mother always made a sauce with mayonnaise and yellow mustard mixed to the taste. I think that it probably has a similar taste profile as the mayo with wine vinegar. I also had a Meyer lemon aioli sauce served with artichokes at a restaurant once which was a fabulous sauce.

      1. Only REALLY great dip we’ve used over many years, after trying many,many others, is melted butter and fresh lemon juice…lots and lots of lemon juice,and a bit of salt.
        Oh,my mouth wate s just thinking about it! Getting my ipot out NOW!

      1. 20 minute pressure cook time with 10 minute”cool” down for some pressure to reduce before opening the steam valve.

  6. I have used this recipe twice with large size artichokes. The second time even had 3 artichokes. Perfect every time. Husband, son and I love it. Thank you for sharing.

  7. I told my husband I had a new Love. His name is Instant Pot!
    Meals are so quick, easy, and full of flavor! Wow! Where were you when I was raising three teenage boys?
    We received our instant pot as a gift a few months ago. It leaves me more time after work relaxing with my first love!

  8. I followed this recipe exactly but my artichokes not only took longer (with the warm-up & cool-down) than stovetop, they were waaaay over-cooked. Mushy, actually. On the stovetop, I simmer 20 mins. Done.

    If I do this in the IP again, I will cut the time in half.

  9. I enjoy leaving about 1-2 in of the stem (peeled of the fibrous outside) on the artichoke and have found it only takes 18 min to cook if you invert them stem side up…at 20 they fall apart in the IP.

  10. Quick note–eat them right after they’re cooked. A few hours after cooking, they can develop a chemical compound that, while harmless, causes violent gastric distress in some people. I learned the hard way…

  11. Easy hollandaise sauce I make in blender. Perfect for keto! I use the flat blade of my bullet. 4 egg yolks, splash of hot sauce, fresh lemon juice, salt, pepper, Dijon mustard. ( all to taste) I use half a large lemon for juice and squirt of Dijon. Blend till smooth. Couple seconds should be good. Now in another container melt 3/4 cup of butter. ( some people do unsalted) I use regular but don’t add extra salt. Make sure all butter is melted and hot. Now quickly add your hot butter to egg mixture and quickly blend. You will hear a different sound from blender when ready. Means it’s thickened.
    Now enjoy!!!!

  12. I’m trying these tonight. I usually cook mine heart-side up tho’ in “waterless cookware” (yeah, & for a LOT longer time). We’ll see our this tip turns our.

  13. I have never understood why people cut off the pointy leaves or remove the choke before cooking. The points get soft and everyone removes their own softened choke when you get down to it at the table. All you need to do is boil or steam and serve with mayonnaise, and put a big bowl in the middle of the table to toss the leaves. Super simple with a rustic flair!

Leave a Reply

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

Recipe Rating