This Instant Pot Artichokes recipe gives you the most tender and delicious artichokes ever! In 20 minutes you can have an impressive appetizer that would be a welcome addition to a family dinner or as a starter for a gathering with friends.

As a bonus, artichokes are highly nutritious and a fun way to spice up your usual weeknight meals.

WHY YOU'LL LOVE THIS INSTANT POT ARTICHOKE RECIPE

• Super Simple Way to Cook Artichokes - If you've avoided cooking artichokes because it seemed complicated, you'll love how simple the instant pot makes it!
• Allergy Friendly - You might find yourself wanting to make this instant pot appetizer recipe often, and that's amazing because artichokes are naturally gluten-free, low-carb, keto-friendly, and packed with fiber and nutrients such as vitamins C and K, potassium, and magnesium.
• Bright and Fresh Flavors - These tasty leaves are infused with the flavors of lemon, garlic, and fresh herbs. These aromatics create flavorful steam, and the instant pot makes sure that the flavor is cooked into the artichokes. And if you love refreshing appetizers, check out this recipe for Cucumber Salsa.
• Great Way to Get Veggies into Your Diet - Instant Pot vegetarian recipes are a great way to enjoy a variety of healthy veggies when you're eating for a healthy lifestyle. Try our Keto Eggplant Parmesan too!

KEY INGREDIENTS IN INSTANT POT ARTICHOKES

Artichokes - This recipe is for cooking three medium-sized artichokes, which should fit perfectly in the pot of your instant pot. I'll explain exactly how to trim the artichokes below.

Lemon - Cut the lemon into wedges. Adding fresh lemon juice to the artichokes keeps the leaves from turning brown.

Water - The instant pot won't work without water in it, plus that water is what steams the artichokes.

Garlic - This is for a savory flavor. Smash the cloves before tossing them in.

Salt - A simple sprinkle of kosher salt ensures that your appetizer is perfectly seasoned.

Herbs - Fresh herbs cook along with the artichokes in the instant pot and add a subtle, earthy flavor. You can use rosemary, thyme, or oregano. Leave the herbs on the stems so that they can be easily removed later.

HOW TO MAKE INSTANT POT ARTICHOKES

Remove the small outer leaves of the artichoke. Using a very sharp knife, cut off all but ¼ inch of the stem.

Cut the top third off of the artichoke to expose the inside. You'll remove approximately 1 inch off the top.

Rinse the artichokes well and pat them dry. Then squeeze a lemon wedge on the cut surface of each of them to prevent browning. Toss the lemon wedges into the instant pot.

Add water, garlic, salt, and herbs to the inner pot of the Instant Pot, then place the trivet/rack into the pot.

Place the artichokes on the trivet, cut-side down. Close and seal the lid and cook on Manual High as directed in the recipe below.

When the timer is up, perform a quick release of the steam, remove the lid, and test the artichokes for doneness by sliding a paring knife into the bottom. If it slides in easily, they are ready to enjoy!

BEST TIPS FOR MAKING INSTANT POT ARTICHOKES

Trim off any pointy leaves - Sometimes the outer leaves will have long, sharp thorns. Use scissors to cut these off before cooking to avoid injury!

Use a sharp knife - Artichokes can be tough to cut through! A sharp chef's knife or a serrated knife will help you to cut the tops and stem off safely.

Don't eat the "choke" - The furry/feathery textured part in the center of each artichoke is inedible, and can be a choking hazard due to that texture. You can cook the artichoke whole, but when eating it, discard the choke or eat around it.

Adjust the Flavors - You can add sliced onions, more garlic, or your favorite herbs and spices to the pot to give your instant pot artichokes a flavor that is perfect for your taste buds!

Enjoy with Dipping Sauces - Melted butter is my favorite, but you can also use mayonnaise, ranch dressing, Olive oil, or your favorite aioli. Feel free to season your butter or mayo with more of the same herbs that you used to cook the artichokes. Mix together, mayonnaise with a a few dashes of balsamic vinegar to make a quick and easy dipping sauce.

Storage Tips - If you have leftovers, simply store them in the refrigerator for up to 3-4 days until you're ready to eat them. You can reheat artichokes in the oven or the microwave.

• In the oven, brush the tops of the artichokes with olive oil, then wrap each one separately in foil. Bake at 350°F for 15 minutes.
• In the microwave, reheat at 20-second intervals until heated through. To keep the leaves juicy, spray the artichokes with a bit of water or brush them with oil before microwaving.

MORE INSTANT POT RECIPES TO ENJOY

Try more of our healthy instant pot recipes!

• Instant Pot Whole Chicken
• Pot Roast in the Instant Pot
• Instant Pot Salmon
• Instant Pot Chicken Chili

We hope you give them a try.

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