Instant Pot Artichokes with Lemon Chive Butter

Instant Pot Artichokes

I do wonder about the first human to eat an artichoke. How on earth did they think to try something so seemingly inhospitable. Moreover, how did they sort out the “how to” of cooking it?

Regardless, I’m grateful to that artichoke pioneer, because it’s a vegetable that makes for very good eating. It’s nutritious, too. A single artichoke delivers a quarter of daily needs for vitamin C, 20 percent for magnesium, and a whopping 7 grams of fiber.

In our house, what we enjoy above all about artichokes, is that they’re frankly fun to eat. Taking down a shared or whole choke, leaf-by-leaf, dipped in butter, or mayo, or a favorite vinaigrette, is akin to a crab feed or communal pot of fondue. The question is: how best to cook it?

There are myriad ways to prep an artichokes, but my new favorite method is by way of the Instant Pot. You simply trim the artichokes as usual and steam them in the pot in about 15 minutes. While the artichokes cook, you can quickly whisk together a tangy dipping sauce of olive oil, lemon juice, and butter.

Instant Pot Artichokes

Don’t own an Instant Pot? You can head here for the “how to” on other methods. 


Instant Pot Artichokes
5 from 2 votes

Instant Pot Artichokes with Lemon Chive Butter

The Instant Pot makes quick and easy work of cooking artichokes. Pair them with a lemony chive butter for a delicious starter or side dish. 

Course Vegetable Side
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 to 6 servings
Author Katie Morford


  • 3 large globe artichokes
  • 1/2 lemon
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh chives
  • 1/8 teaspoon kosher salt


  1. Use a serrated edge knife to cut an inch off the top of the artichokes and cut off the stems. Rub the half lemon over the artichokes where they've been cut to prevent browning. Use scissors to trim any sharp tips from the tips of the  leaves. 

  2. Pour 1 1/2 cups water into the Instant Pot with the metal insert in place. Set the artichokes in the pot, stem-side-up. Cover and set to Manual/High for 13 minutes with the vent closed. 

  3. Release the steam with care and open the pot. Test to see if the artichokes are done by tasting a leaf or two and inserting the tip of a knife in the stem. It should slide in with relative ease. If they're not quite done, cook another 1 to 2 minutes.

  4. Whisk together the olive oil, melted butter, lemon juice, chives, and salt. Serve with the artichokes. 




05.02.2018 at3:52 AM #

Margaret Romero

I cooked artichokes in my Instant pot last week and agree, it’s my new favorite way to cool them. So easy and delicious! Thanks for sharing the great recipe!

05.02.2018 at5:40 PM #

Katie Morford

I’m with you. Such an easy method. Try it with the lemon butter chive sauce 🙂

05.07.2018 at8:20 AM #

Jessica Levinson, MS, RDN, CDN

We LOVE artichokes vinaigrette in my house and I’ve wondered if I can make them in the Instant Pot! Thanks for testing it out for me 😉

04.11.2019 at3:20 PM #

Sarah Rivera

Making these tonight with the little globe artichokes from TJs. I like the olive oil butter lemon juice dip!

04.11.2019 at3:20 PM #

Katie Morford

Yay. Hope you like them. And yes, that buttah!

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