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Instant pot artichokes with a tasty lemon mayo dip this spring are the perfect snack or appetizer! These pressure cooker artichokes are ready in under 30 minutes! Artichoke fans, the season is almost here!
What You'll Need for Instant Pot Artichokes:
Ingredients:
- Whole artichokes, medium to large size, trimmed
- Lemon
- Garlic Cloves
- Bay Leaf
- Mayonnaise
- Sour Cream
- Dijon mustard
- Chives
How To Make It:
To trim the artichokes, remove the outer layers and cut off the top inch or two of the artichoke leaves. I used a sharp set of kitchen shears. Trim at least a ¼ inch of the stem. Rinse the artichokes and pat dry with a towel before steaming.
Rub the artichokes with a lemon (cut in half) or with lemon juice (keeps from browning).
Insert the steamer rack into the bottom of the pot. Fill the Instant Pot with the desired amount of water (depending on the Instant Pot quart size and the number of artichokes). Add in lemon wedges and garlic cloves (optional).
Place the artichokes into the bottom with the stems facing up, or cut side down.
Close the lid and set the vent to the sealing position. Select the Manual cook time of 10-15 minutes (15 minutes for larger artichokes). Carefully move the sealed position to Vent. When you're able to remove the lid after the pressure is released, use a pair of tongs to gently transfer the artichokes out of the instant pot.
While the artichokes are cooking, combine all wet ingredients for the lemon mayo dip in a small bowl and whisk together. Mix in the chives.
Simply dip each artichoke leaf in the dip and enjoy!
Delicious artichokes can be done in half the cooking time thanks to the Instant Pot! Set it and forget it! If you don't have an Instant Pot, I highly recommend it. If you are not interested in having one, artichokes can also easily be cooked in a steamer pot for about 25 minutes or so!
How to Store Pressure Cooker Artichokes:
Artichokes can be stored in an airtight container or ziploc bag in the refrigerator for 3 to 5 days.
To freeze artichokes, flash freeze them by laying flat on a cookie sheet and freezing for up to an hour, then transfer to an airtight container and store frozen for 3 to 6 months.
For more on types of artichokes and how to store them, read more from The Spruce Eats.
A Spring Gem
Don't shy away from this prickly-looking green vegetable! Artichokes are a nutrition powerhouse. They provide adequate sources of fiber (7 grams a serving), vitamin C, folate, and vitamin K. The fiber, Inulin, is a type of prebiotic that feeds our healthy gut bacteria (probiotics).
Artichokes have an estimated 4 grams of protein per serving, which is more than most vegetables. In addition, they contain cancer-fighting flavonoids (one in particular known as Apigenin) that may reduce the risk of breast and pancreatic cancers.
Hope you enjoy this tasty spring recipe of instant pot artichokes! Leave a comment and any questions below!
Fan of the Instant Pot? Try my other recipes below!
Vegetarian Soup Recipes Roundup
PrintInstant Pot Artichokes
Artichoke fans, the season is almost here! Try my super simple Instant Pot Artichokes with a tasty lemon mayo dip! These pressure cooker artichokes are ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
4-6 whole artichokes, medium to large size, trimmed
One lemon, halved
4 cloves garlic (2 whole cloves for steaming optional)
One bay leaf (optional)
Lemon Mayo Dip:
3 tablespoons mayonnaise
¼ cup sour cream
Remaining 2 cloves garlic, minced
Remaining half a lemon, juiced
1 tablespoon dijon mustard
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Get Recipe Ingredients
Instructions
To trim the artichokes, remove the outer layers and cut off the top inch or two of the artichoke leaves. I used a sharp set of kitchen shears. Trim at least a ¼ inch of the stem. Rinse the artichokes and pat dry with a towel before steaming.
Rub the artichokes with a lemon (cut in half) or with lemon juice (keeps from browning).
Insert the steamer rack into the bottom of the pot. Fill the Instant Pot with the desired amount of water (depending on the instant pot quart size and the number of artichokes). Add in lemon wedges and garlic cloves (optional).
Place the artichokes into the bottom with the stems facing up, or cut side down.
Close the lid and set the vent to the sealing position. Select the Manual cook time of 10-15 minutes (15 minutes for larger artichokes). Carefully move the sealed position to Vent. When you're able to remove the lid after the pressure is released, use a pair of tongs to gently transfer the artichokes out of the instant pot.
While the artichokes are cooking, combine all wet ingredients for the lemon mayo dip in a small bowl and whisk together. Mix in the chives.
Simply dip each artichoke leaf in the dip and enjoy!
Notes
To trim the artichokes, remove the outer layers and cut off the top inch or two of the artichoke leaves. I used a sharp set of kitchen shears. Trim at least a ¼ inch of the stem.
Don't have an Instant Pot? Can be done in a steamer pot for 25-30 min.
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