Instant Pot Steamed Artichokes Recipes

INSTANT POT STEAMED ARTICHOKES

Steps:

• Prepare artichokes: Rinse and drain artichokes, being sure to rinse between the leaves. Slice off enough of the stem so that the artichokes can sit upright. Slice off the top of the artichokes to remove the thorns at the top of the leaves. (Note: Sometimes all thorns are removed before the artichokes are sold in stores, but if any remain after you sliced off the top, use kitchen shears to remove them) Remove and discard any of the small, tougher leaves near the base of the artichoke.
• Add water to the bowl of an Instant Pot / pressure cooker.
• Add the trivet that came with the machine.
• Place the artichokes on top of the trivet, stem-side down.
• Squeeze the juice from the lemons over top of the artichokes and then tuck the remaining lemon peels around the artichokes (the lemon peels will continue to flavor the artichokes as they cook).
• Close and lock the lid.
• Set the pressure valve to Sealing.
• Cook on manual / high pressure, using the following timeframes as a guide (use the weight of the heaviest single artichoke as a guide): * 8 oz Artichoke - 10 minutes * 12 oz Artichoke - 14 minutes * 16 oz Artichoke - 18 minutes
• At the end of the cook time, manually release the pressure.
• Test one artichoke by peeling off an outer leaf. (The leaf should easily pull away. If it does, the artichokes are done. If not, leave the artichokes to the pressure cooker and cook on high pressure for an additional 3 to 5 minutes. Again, manually release pressure.)
• Serve artichokes with dipping sauce of choice.

INSTANT POT STEAMED ARTICHOKES WITH AIOLI

Steps:

• Trim the outer layer of the artichoke by peeling off the first layer of leaves. Cut the tip and stem. Rub the tips with a little bit of fresh lemon juice. This is optional, but it keeps the artichokes from browning.
• Place artichokes upside down on the wire trivet of the instant pot. The wire trivet or steam basket should have come with your instant pot. Note - Video in post shows steaming artichokes stem side down. I used this method for cooking small artichokes in a smaller instant pot.
• Pour water or broth over the artichokes and around the instant pot. Add optional aromatics (i.e pinch of dried herbs, etc.) This will give the artichokes more flavor when steaming.
• Cover and lock the lid by sealing the vent closed. Pressure cook on high for 10 minutes (small artichoke) or 13-15 minutes for medium artichokes (see notes for other sizes).
• When the cooking cycle is finished, use the Quick Release method by turning the vent to steam release. This will help to reduce pressure and overcooking. Once it's done, the lid will unlock, naturally.
• Remove artichokes from the instant pot. Check to see if the artichokes are fully cooked by inserting a knife down the middle. It should slide into the bottom easily.
• Once they've finished cooking and are cool enough to handle, place on a large plate or bowl. Season to taste.
• Pull the leaves off and serve with aioli (below) or dip of choice or split in half for easy access to the heart.
• Whisk together all ingredients and let chill for 30 minutes before serving.
• For homemade aioli, see this recipe this recipe.

INSTANT POT® STEAMED ARTICHOKES

Steps:

• Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.