Instapot Artichokes

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Artichokes are one vegetable that had intimidated me for years. I can easily add canned artichoke hearts to a recipe, but taking a full head of artichoke and cooking it properly, that’s where the intimidation lies.

It wasn’t until I saw them prepared on the Food Network Channel when I realized I was over analyzing it. I knew I could easily cook them in my Instapot. From start to finish, it typically takes me 30 minutes or less. AND…if I was only cooking for myself, I would totally have this as my dinner.

If cooking artichokes have scared you, or if you have failed time and time again, then you definitely need to try this recipe.

Instapot Artichokes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 341 kcal


  • instapot


  • 2 large artichokes
  • 2 large lemons
  • ½ cup low sodium chicken stock
  • ½ cup unsalted butter
  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ¾ cup parmesan cheese shredded


  • Take the artichokes and cut off the stems, plus ¼-½ an inch of the bottom off. You want to have the bottom fairly flat. Also remove the first bottom layer of the leaves. These tend to be tough. You may find you do not need to remove the bottom leaves becasue they fell off when you were cutting the stem off.
  • Cut off the top off, about an inch, to expose the inside. Also the leaves tips are sharp, so I like to take kitchen scissors and trim the tips too.
  • Place the artichokes, tops down, in the Instapot with one of the lemons that has been sliced thinly. Take the other lemon and squeeze the juice over the artichokes. Pour in the chicken stock and cook on high for 15 minutes.
  • When the Instapot finishes, rapid release the steam and take the artichokes out. Place in a baking dish, stem side down. Take a spoon and dig out the center part of each artichoke. You don't want to eat this part anyway,
  • Once the inside part of the artichoke has been removed, take the butter, garlic powder, salt, and pepper and melt it all together in a microwaveable bowl. Pour over the tops of the artichokes.
  • Sprinkle the parmesan cheese over the tops of the artichokes and place in a preheated 375°F oven for 5 minutes to melt the cheese. Serve immediately.


Serving: 1servingCalories: 341kcalCarbohydrates: 16gProtein: 11gFat: 28gSaturated Fat: 18gCholesterol: 74mgSodium: 972mgPotassium: 435mgFiber: 6gSugar: 2gVitamin A: 856IUVitamin C: 38mgCalcium: 278mgIron: 2mg
Keyword artichoke, steamed, vegetarian
Tried this recipe?Let us know how it was!

Some added tips and tricks, the best way to know if the artichoke is done is to insert a sharp knife into the bottom where the stem was. If the knife goes in like you are slicing through room temperature butter, it is cooked. If it still gives some resistance, it needs to be steamed a little longer.

Also, once you’ve eaten the meat off of the leaves, there will be what looks like a sunflower that has yet to bloom. Scrape off the stringy leaves and then the heart of the artichoke will be revealed. Eat this part, it’s the best part.

Do you have a favorite artichoke recipe? Have you already tried to steam artichokes in your pressure cooker? Hope y’all have an amazing week, stay safe, and hug your loved ones.

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