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.
Sign up for the savory tooth e-mail list and I’ll send you new recipes right when they come out. Better than having to check the site! You can also follow me on Instagram, Pinterest, Twitter, and Facebook.