Got an Instant Pot? Follow this recipe to learn how to easily prep and cook artichokes using pressure cooking.
I’ve always been obsessed with artichokes — it comes with growing up in California, which produces nearly all of the artichokes eaten in the U.S. — and I almost always order them when I see them on an appetizer menu. Last year I shared my foolproof method of cooking artichokes so that they’re perfect every time, and a lot of readers chimed in that their favorite method is actually via pressure cooker. I recently bought an Instant Pot, which is a multi-functional pressure cooker (check out my Instant pot salmon post for my thoughts on it), so I decided to give it a shot.
First, I prepped my artichokes as I usually do: cutting the stem so an inch remains, slicing off the top third of the artichoke, and rinsing it well. I added about 1 1/2 cups water to the Instant Pot, as I found out from an earlier trial that 1 cup of water is the bare minimum and 1 1/2 cups produced better cooking results. The artichokes go cut-side down onto a steam rack in the pot.
The time it takes to cook an artichoke in a pressure cooker like an Instant Pot depends on the size of the artichoke. I typically use large artichokes, which are about 1 pound each before any trimming, and they take about 20 minutes. For smaller artichokes, the cooking time can be as little as 10 minutes. It’s easy to test the doneness of the artichoke: pull off a leaf and it should come off with no resistance at all. You’ll want the artichoke to be very tender — there’s nothing worse than a semi-raw artichoke heart. For steam release, I use the quick release handle instead of the natural steam release method.
Overall, I would rate pressure cooking as slightly better than the boiling method advocated in my previous how to cook artichokes post. Pressure cooking takes slightly less time (20 minutes) than boiling (30 minutes), and it’s rather nice not having to fuss over a pot of boiling water. However, if you don’t have a pressure cooker or Instant Pot handy, boiling is still going to be your best infallible go-to method.
I really like the artichoke dip here — it’s slightly spicy, a bit mustardy, and has definite hints of garlic in it. Very delicious, so I highly recommend it, and it only has 4 ingredients.
Instant Pot artichokes with spicy garlic mustard dip
Learn how to easily prep and cook artichokes using pressure cooking. Plus, an amazing dip!
For steaming artichokes:
- 2 large artichokes about 1 pound each
- 1 1/2 cups water
For seasoning artichokes:
Use a serrated knife to chop off the top third of the artichoke and cut off some of the stem, leaving about an inch of stem. Rinse the artichokes.
Add water to the pressure cooker. Place the artichokes cut-side down on a steam rack inside the pot.
Cover and lock the lid. Select the steam mode and adjust the cooking time to 20 minutes at high pressure.
When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking. Pull off a leaf to test doneness; the leaf should come off with no resistance.
While waiting for the artichokes to cool, combine and mix all of the dip ingredients until smooth.
When the artichokes are cool enough to handle, slice each artichoke in half. Scrape out the fuzzy white and purple centers.
Brush olive oil and sprinkle pepper and salt over each exposed half. Serve with the dipping sauce. To eat the artichoke, peel off a leaf at a time, dip into the sauce, and use your teeth to scrape off the meat of the leaf.
This recipe yields 6.5 g net carbs per serving (1 artichoke).
|Nutrition Facts Per Serving|
|Total Fat 37g||57%|
|Saturated Fat 4g||18%|
|Trans Fat 0g|
|Total Carb 14g||5%|
|Dietary Fiber 7.5g||29%|