menu icon
search icon
NINJA CREAMI RECIPE BOOKS! 📖 →

Instant Pot Artichoke

5 from 1 vote
Lauren Picture for Posts
Updated: by · This post may contain affiliate links · 6 Comments
Print Recipe

Sharing is caring...share this recipe and save it for later!

I don't know if I like the actual artichoke or the butter and garlic better!  For some reason, I crave them and need to cook them every couple of weeks.  They have become our guilty pleasure for sure (mine and Kaleigh's).  I hope that you love our recipe for Instant Pot Artichokes as much as we do!

Jump to:
Instant Pot Duo Crisp

This recipe was made using the Instant Pot Duo Crisp Pressure Cooker 11 in 1, 8 Qt with Air Fryer, Roast, Bake, Dehydrate and More

I have always boiled artichokes…until now!  When I boil them, I become pretty impatient and often find myself taking them out of the water before they have finished cooking.  Why do they take so long??  If you are impatient and want really good artichokes, then you have to try cooking them in your Instant Pot. This recipe is a game-changer! If you like artichokes as much as I do, be sure to check out my recipe for Instant Por Artichoke and Spinach dip!

Instant Pot Artichoke

Artichokes are the perfect snack, side dish or appetizer…or even meal! Yes, I could eat a couple of big artichokes for dinner…they are that good! And…they are pretty healthy, with the exception of the butter…and I use a lot of butter with mine! If you've never had fresh artichokes, you are missing out. They taste nothing like the jarred or canned versions since those are usually in a brine of some kind. Instead, the fresh artichoke takes on a savory, buttery taste when you make them fresh. And, one of the BEST parts of the artichoke is the heart. I never use to eat the heart because it was a pain to get to. But, if you put in the effort, you will be so glad that you did. It's literally the BEST part!

Instant Pot Artichoke

Tips for making Instant Pot Artichokes

How do you tell if an artichoke is overcooked?

To double-check to make sure that your artichoke is cooked, stick a fork in the stem.  If it's soft, then your artichoke is finished cooking. If the artichoke stem starts to turn mushy, then it's been cooked too long.

How do you eat an artichoke?

Start by pulling off the outer leaves. The first row of leaves is usually a little too tough to eat. When you pull off the leaves, you only want to eat the softer fleshy part of the leaf that is closest to the stem. Pull the leaf off of the stem, dip the bottom in butter and scrape the fleshy part off with your teeth. Discard the remainder of the leaf. When you start to get to the prickly hairs towards the center, do not eat the prickles. Use a spoon to scoop the prickly part off of the round base that is connected to the stem. Once all of the prickles and small hairs have been removed, dip the round heart into butter and eat. You can eat a small portion of the top of the stem as it is tender.

How long does it take to cook artichokes?

This will vary based on the size of the artichoke. The longer the artichoke cooks, the more tender it will be. Based on the size of the artichoke, it should take between 5 and 15+ minutes to cook.
·  Extra Large Artichokes-15+ minutes
·  Large Artichokes-13 minutes
·  Medium Artichokes- 10 minutes
·  Small Artichokes- 5 minutes

What can you dip artichokes in?

My go-to for dipping artichokes is very simple…butter. I prefer to use salted store-bought butter as there is a lot more flavor with the addition of salt to the butter. But, you can also add fresh lemon juice, lime juice, garlic, or even make your own dipping sauces or dijon mustard.

What is an artichoke?

Artichokes, believe it or not, are actually flowers. The part of the artichoke that we eat is the flower bud of a thistle. Even though the artichoke is a flower, it is considered to be a vegetable…and a really tasty one at that!

Looking for more Instant Pot Recipes?

Ingredient tips and substitutions for Instant Pot Artichokes

The full ingredient list is at the bottom of this post in the recipe card.

Instant Pot Artichoke
  • Artichokes: You must use fresh, whole artichokes for this recipe. Do not use canned or jarred artichokes. Large, artichokes with rounded leaves are the best. But, any size artichoke will work.
  • Water: Water is the easiest to use for this recipe. But, if preferred, you can use vegetable broth instead.
  • Garlic: Fresh garlic cloves or jarred garlic will work. I don't recommend using dried or powdered garlic.
  • Butter: Salted butter! Butter substitutes can be used, but may not be as flavorful and delicious when used to dip the artichoke in.
Optional Ingredients:
  • Lemon
  • Homemade dipping sauces

Directions for making Instant Pot Artichokes

Prepare the artichokes:
  1. Trim artichoke leaves and stem. Using kitchen scissors, trim the top ¼ of each artichoke leaf removing the pointy end. Trim artichoke stem using kitchen knife until it is 1 inch long.
  2. Make compound butter by mixing ¼ pound (1 stick) of softened butter and 2 tablespoons of minced garlic
  3. Fill and top artichokes with compound butter by smearing the butter on the top of the artichoke and pulling butter into leaves with a spatula,
Cook the artichokes:
  1. Place a metal or silicone trivet into the Instant Pot and add 1 cup of water.
  2. Place the artichokes on the trivet, stem side down.
  3. Cover and seal the Instant Pot. Turn vent to sealing position.
  4. Let the Instant Pot come to pressure and cook 13 minutes. Timing will vary based on the size of artichokes.
  • Large-13 minutes
  • Medium- 10 minutes
  • Small- 5 minutes
  1. When the timer goes off, carefully turn the vent to the release position. Quick release until steam no longer comes from the Instant Pot
  2. Open the Instant Pot, remove the artichokes and serve with the remaining butter (melt the butter).

Save for Later on Pinterest!

instant pot artichoke

Recipe

Instant Pot Artichoke

Instant Pot Artichokes

5 from 1 vote
Rate this Recipe Print Recipe Pin Recipe
Prep Time: 5 minutes
Pressure Cooke Time: 13 minutes
Total Time: 18 minutes
Servings: 2
Calories: 885kcal
Author: Lauren Cardona
Join our Facebook GroupCheck out The Ninja Foodi Community!

Equipment

Ingredients

Ingredients

  • 2 (2) Large Artichokes (Fresh)
  • ½ Pound (113 ⅖ g) Salted Butter (2 sticks of salted butter-Softened-not melted)
  • 2 Tablespoons (2 Tablespoons) Minced Garlic
  • 1 Cup (236 ⅗ ml) Water

Instructions

Preparing Instant Pot Artichokes

  • Trim artichoke leaves and stem. Using kitchen scissors, trim the top ¼ of each artichoke leaf removing the pointy end. Trim artichoke stem using kitchen knife until it is 1 inch long.
  • Make compound butter by mixing ¼ pound (1 stick) of softened butter and 2 tablespoons of minced garlic
  • Fill and top artichokes with compound butter by smearing the butter on the top of the artichoke and pulling butter into leaves with a spatula,

Cooking Instant Pot Artichokes

  • Place a metal or silicone trivet into the Instant Pot and add 1 cup of water.
  • Place the artichokes on the trivet, stem side down.
  • Cover and seal the Instant Pot. Turn vent to sealing position.
  • Let the Instant Pot come to pressure and cook 13 minutes. Timing will vary based on the size of artichokes.
    Large-13 minutes
    Medium- 10 minutes
    Small- 5 minutes
  • When the timer goes off, carefully turn the vent to the release position. Quick release until steam no longer comes from the Instant Pot
  • Open the Instant Pot, remove the artichokes and serve with the remaining butter (melt the butter).

Notes

Tips for this recipe: To double check to make sure that your artichoke is cooked, stick a fork in the stem. If it's soft, then your artichoke is finished cooking. Eat the heart!! When I was a kid, I use to give my mom the heart because I thought…gross! It's hairy and prickly, I'm not eating that!! Do it! Yes, it's hairy and prickly, yes it's a bit of work, YES IT'S WORTH IT! Use a spoon to scrape off the prickles from the heart. Once you get a good start at it, the rest will come off easily. Don't eat the prickly hairs. Are you sensing a theme here? Serve with SALTED butter. It may not be as healthy, but it is 10000 times better tasting. Add lemon to the Instant Pot or squeeze on top of cooked artichokes for additional flavor.

Nutrition

Calories: 885kcal | Carbohydrates: 16g | Protein: 6g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 857mg | Potassium: 533mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2851IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 2mg

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!

Leave a comment and rate this recipe!

Keep scrolling to see my newest recipes!

  • Ninja Creami Strawberry Frozen Yogurt

    If you enjoy a creamy, fruity, frozen, sweet treat, you’ll love this Ninja Creami Strawberry Frozen Yogurt. Made with just two simple ingredients, it’s incredibly easy to make at home using your Ninja Creami. This recipe keeps things simple with no hard to find, complicated, or unusual ingredients, just pure, delicious strawberry flavor in every bite. This recipe comes in at 401 calories, 23 grams of protein, 65 grams of sugar, 6 grams of fat, and 66 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. Making frozen yogurt at home […]

  • What to Do With Ninja Creami Leftovers and How to Keep Them Soft After Refreezing

    Are your leftovers frozen solid?  Don’t panic…this is NORMAL! One of the tricky things about Ninja Creami ice cream is the leftovers can become rock solid, like a chunk of ice, after refreezing.  Usually, the leftovers are not soft enough to scoop.  This can be problematic if you don’t want to have to process leftovers every time you want to eat them or if you have added mix-ins (mix-ins get completely mixed into the ice cream if you process them again). A couple reasons why the leftovers are not scoopable… How to resolve this issue… How to use FOOD GRADE […]

  • What is the ideal freezer temperature for Ninja Creami creations?

    If you freezer temperature is not ideal, your Ninja Creami creations might not turn out as expected. If the freezer is too cold, the ice cream could be very hard or dry and powdery. If the freezer is not cold enough, the ice cream is likely to be softer than expected and oftentimes will be icy. What temperature should the freezer be set to? The recommended temperature for the freezer for Ninja Creami treats is between -7 and +9 degrees Fahrenheit. This calculates to be between -21.7 and -12.8 degrees Celsius. A few tips on properly freezing Ninja Creami creations Not […]

  • Do You Need Stabilizers and Thickeners in Ninja Creami Recipes?

    For most Ninja Creami recipes, you need some sort of stabilizer to thicken the ice cream and reduce the ice crystals.  Most recipes that come in the inspiration guide with the machine use cream cheese as the stabilizer.  But you don’t have to use cream cheese.  There are a bunch of other options. The information provided below is for informational purposes only and is not a recommendation to change your regular diet.  Please consult with your physician before changing your diet.  Thickeners/Stabilizers These are approximate measurements for a 16-ounce Ninja Creami recipe. The amount needed varies based on the other […]

  • Dry or Crumbly Ninja Creami Ice Cream? Here's How to Fix It

    One of the most common “issues” with making ice cream in the Ninja Creami is that the consistency or texture can be very dry and crumbly, instead of creami. Don’t panic! It’s usually a really easy fix. Once you get the hang of how to fix it, your Ninja Creami creations will be creamy and smooth, just like you’d expect. This is probably the most common issue with Ninja Creami recipes. If your ice cream looks like this…don’t panic! It’s COMPLETELY normal and happens all of the time. It’s super easy to fix it so that it becomes nice and […]

  • How do you use frozen fruit in the Ninja Creami?

    The manual that comes with the Ninja Creami says that you cannot use frozen fruit in the machine.  This can be confusing because, technically, you can use frozen fruit in the Ninja Creami.  However, you have to follow a few rules when doing so. I’ve seen a lot of people on social media tossing frozen fruit chunks straight into the Ninja Creami and spinning it like it’s a blender. But the Creami isn’t a blender, and it’s not meant to be used like one. Even though some people have gotten lucky doing it that way, it can actually damage the […]

More Instant Pot Recipes

Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Daina says

    I followed the directions exactly. I ended up having to put them back in for two minutes at a time several times. I am from the west coast so I‘m used to artichokes being very large. I guessed the ones I was cooking were small to medium, so I cooked them based on medium time frame recommendation. I never did get them done. Not sure why I couldn’t get them to turn out.

    Reply

    • TheTastyTravelers says

      Hi there. Thanks for reaching out. I’m sorry to hear that your artichokes did not turn out. It really does depend on what size artichoke you are making and how well done you like them. It sounds like you have some pretty big (I’m so jealous!)artichokes. I would recommend cooking them longer next time. Based on your feedback, I did go and update the recipe to include a longer cook time for extra large artichokes and made the recommendation to pressure cook an additional 2 minutes if you prefer your artichokes a little softer. I hope that helps! 🙂

      Reply

  2. brandy says

    do you just eat the heart not leaves?

    Reply

    • TheTastyTravelers says

      You eat the heart and the meaty bottom part of the leaves. After they are cooked, the bottom of the leaves by the stem get soft. You pull off each leaf and then dip in butter and scrape off the meaty part with your teeth. When you start to get to the center of the artichoke, the leaves will become very small and a little prickly. Don’t eat those. Rip off the center of the leaves and all of the furry parts. I use a spoon to remove the fur to keep the heart in tact. Once the heart is exposed and all of the fur is removed, dip the heart in butter and enjoy! It’s so good!

      Reply

  3. Dawn Waarich says

    Now I want burnt ends and artichokes!

    Reply

    • TheTastyTravelers says

      Me too! They were both sooooo good! Let us know if you try the artichoke recipe. 🙂

      Reply