Artichokes are the darlings of the pressure cooker’s repertoire –  tough, fibrous and tricky to get perfectly tender – the pressure cooker turns this  seemingly un-approachable vegetable into a delightful appetizer in minutes.  Trimming whole artichokes is a snap and pressure cooking them turns their shield-like leaves into cradles of tender artichoke pulp that’s just waiting to slide off.

The only tricky part of this affair is adjusting the pressure cooking time to the artichoke’s size. Overcook an artichoke, and you get a pile of soggy leaves – heed the cooking times in the recipe based on size and you won’t be disappointed!

The dipping sauce, is straight out of the 1970’s – it’s the only dipping sauce my mother, Alice, ever made to serve with steamed artichokes and once you taste it you’ll immediately know that Dijonnaise is not only delicious, it’s hip!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger steamer basket 10 min. High(2) Natural

4.8 from 8 reviews
Steamed Artichoke - pressure cooker recipe
Nutritional Information
(per serving)
  • Serves: 4
  • Serving size: ½ artichoke
  • Calories: 77.5
  • TOTAL Fat: 5g
  • Sugar Carbs: 0g
  • Sodium: 155mg
  • Fiber Carbs: 3.5g
  • Protein: 2g
  • Cholesterol: 1.9mg
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
Steam small artichokes for 5, medium for 10 and large for 15 minutes at high pressure.
  • 2 medium artichokes
  • 1 lemon, sliced in half
  • 2 tablespoons mayonnaise (how to make your own)
  • 1 teaspoon Dijon mustard
  • 1 pinch paprika
Trim artichokes:
  1. Wash well and remove the damaged outer leaves. If the artichokes are spiny, cut off the top edge and, using kitchen shears, trim the spines off the surrounding leaves.
  2. Wipe any cut edges with a lemon half - this will keep them from oxidizing.
  3. If you artichoke came with a stem (lucky you) just slice it off to make a flat bottom for the artichoke. Then, peel and slice the stem and boil it in the steaming liquid below the artichoke.
Steam artichokes:
  1. Add one cup of water to the pressure cooker base (along with any trimmed stemmed pieces) and lower the steamer basket inside.
  2. Place artichokes facing up-wards and then spritz any remaining lemon on top of each.
  3. Close the lid and set the valve to pressure cooking position.
  4. Electric pressure cookers and stove top pressure cookers: Cook for 10 minutes at high pressure.
  5. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
  6. Check for doneness by removing one of the outer leaves and tasting. Checking to see if the leaf readily yields the artichoke's meat from the wider edge of the leaf. If not, pressure cook for a few minutes more and open with Normal release method.
  7. Mix mayonnaise with mustard and place in small dipping container, then sprinkle with paprika.
  8. Serve warm.

InstantPot or Instant Pot recipe

Trimming artichokes for steaming - snip off tips.
Remove outer leaves and snip the tips of the remaining ones.


Keeping artichokes from oxidizing
Slice off the top with a knife and wipe the cut edges with a lemon to keep the cuts from oxidizing.


Pressure Cooker Steamed Artichoke
Perfectly Steamed Artichokes - pressure cooker recipe
Trimming artichokes for steaming in the pressure cooker

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  1. I have two large globe artichokes in the fridge, ready to make *alla romana*. I’m going to try it with a pressure cooker and see how they come out!

    1. Franco, how did you like them? My mother always used to boil the artichokes and since my teeth are not perfectly aligned I’ve always had problems eating them – that is… until I started pressure cooking them! I find that more of the leaf is actually edible and it’s so easy to eat even for those of us without perfect teeth!



      1. Very nice indeed. In fact, I’d say they were even better tasting than when made the traditional way. And, of course, the whole thing was a lot quicker!

      2. my family would eat pressure cooked artichokes from the time i was small. my father was innovative, and when his bite left more “meat” on the leaf than he was willing to leave behind, he started scraping each leaf with a teaspoon before doing the mayo dip. this is also great for not getting fibers stuck in your smile!

    2. Nothing but problems
      Tried 20 minutes steam full pressure gradual release didn’t work
      Now attempting .annual mode full pressure 20 minutes
      Last week tried and failed with 3 attempts
      Next time put on stove in a pot

      1. Chris, where are you getting your artichokes in July? They are out of season as they can’t grow in the heat. I’m wondering if you got some old leathery artichokes shipped from very far away. Like from another hemisphere?!?!



  2. I love using my PC for artichokes. I don’t have the steamer basket, but am happy to report that the trivet works wonders. I’ve prepared 4 artichokes in my small pressure fry pan (2.5 qt) as well.

  3. Since size is so crucial to timing, approx what is the diameter of your S, M, and L artichokes? cm or inch is fine. I love artichokes, but your description of chewing problems has given me hope. Could your recipe make them enjoyable for my husband, too? Looking forward to it!

    PS. Your tuna pasta with capers and anchovies has saved my sanity on several long hectic afternoons. Thank you!!!

    1. Let me try…

      Small Artichokes – can fit in the palm of your hand allowing your middle finger and thumb to touch or smaller.
      Medium Artichokes – can fit in the palm of your hand and allow your thumb and middle fingers to make a perfect capital letter C, or half circle, and smaller.
      Large Artichokes – anything bigger than medium.

      I hope this helps and, most of all, have fun!



  4. Hello,
    I have one very large artichoke (from the farmers market, it is beautiful) and I am wondering if this will still be 10 minutes to cook.

    1. The beauty of pressure cooking is that if something is under-cooked you can always put it back under pressure to cook a few minutes more. Bringing the cooker up to pressure a second time takes much less time (as the pot, food and water are already hot and boiling).

      Take a peek after 10 minutes and tug on an outer leaf. If it falls into you hand: it’s ready!


  5. Do you eat the stems? What happens with those guys?

    1. You can peel the stems and boil them in the artichoke’s steaming liquid. This recipe shows that step:



    2. I’m pretty sure you don’t eat them but Google it.

      1. Amy, if you don’t eat the stem you’re missing out on the best part. They taste just like the artichoke heart!

        Artichoke stems will be as Zucchini Flower were 10 years ago in America – everyone used to throw them away until they realized what a delicacy they are. When I lived in the US I had to grow my own zucchini just to harvest the flowers! Before I left, they were just starting to pop-up at Farmer’s Markets. I bet you can probably buy them at Trader Joe’s and Whole Foods, now!


    3. yes i cut and peel them and put them in with the artichokes till soft they re great

  6. This was the best way to cook an artichoke! I had one large choke with about a 3″ stem. Peeled and sliced the stem as advised, clipped off the leaves, and steamed all for 10 minutes. Came out perfect! Only thing I might do differently next time is steam the stem pieces in the steamer basket because putting them in the water left them a bit flavorless. Mayo/Dijon dressing was a nice change from melted butter. What a treat!

    1. Plus, don’t you love how the artichokes just bloom open and offer-up their leaves?!? I’ve noticed how we can eat so much further up the leaves than we could with the artichokes conventionally boiled and steamed. Tender leaves are a MUST for my family – I have an overbite and my husband an underbite so it’s always been a tricky veg for us to eat!! : )



  7. Great recipe, I also add some olive oil and balsamic vinegar to dip the leaves into, has a nice savory taste and can alternate with the mayo dip too!

    1. That’s a great suggestion – thanks for sharing!



  8. Hello, I’m a little confused – in the “cooking times” section, it says to use Normal Release for whole artichokes, but then in this recipe it says “For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.” I have an electric pressure cooker (Instant Pot) – should i follow the recipe, or is there not much difference either way?
    Thank you!

    1. Stovetop pressure cookers usually lose their pressure in 10 minutes or less. Because Electrics are better insulated and they have a hot element that takes time to cool down, they can take 20 minutes or more to lose pressure naturally. The difference in the release method takes this into account.

  9. After trying your pressure cooking method, I will never boil an artichoke again. I love the texture, and they are easier to eat. I tried the dijoinaise sauce, it was a too little rich for the leaves, but great with the hearts. My favorite dipper though plain (homemade in Instant Pot) yogurt.

  10. Thank you! I love Artichokes, but as the hubby wasn’t raised with them he can take or leave them, our son only likes the leaves (woot! More hearts for mom) , so cooking them frequently hasn’t happened.
    Since the hubby listened last Christmas and believed I really did want a kitchen appliance, I recieved my pressure cookers..yeah he thought two was better then one, one for meat, one for veggies, no complaints here.
    I ordered your book, and have been using recipes from your sight, frequently. Artichokes are now more frequently prepared, sooo quick and easy! I still cook them as I was taught though, upside down. A little quirky perhaps, but I like the texture of the heart better. Anyway..again thank you for letting us newbies of the pressure cooking world know chokes can be done this way!

    1. Interesting about turning the artichokes upsidedown – do you follow the same recommended pressure cooking times?



    2. I cook mine upside down as well! 4 at a time because my family just devours them!
      I always imagined upside down cooking makes them less prone to condensation and possible wateriness inside. I use the same cooking times as these in my IP.

      GollEE is it better than boiling! So, so much faster too.

  11. I’ve boiled them, stranded them in an actual steamer & today, for the first time ever, I pressure cooked them. By far THE BEST method EVER!!! They were child perfectly & not water lee like boiling or steaming!

    I must admit that I was leary as in new to the pressure cooker methods of cooking, but they were indeed done just right!

    Thank you for the instructions!

    1. So glad you gave it a shot!



  12. All of these sound good to me. I’ve been eating artichokes since I was a little girl and cooking them since I was 18……(58 years). I adore them.
    I just finished stuffing 5 of them for the pressure cooker. This time I cut them in half after trimming them, added 1 1/2 cups of water and cooked them for 15 minutes. Just took them out and they’re lovely. Next time I’ll try about 13 minutes. I stuffed them with a bread crumb, grated cheese and Olive oil mixture. Delish !! I have an 8 quart electric pressure cooker that’s a dream. ENJOY. !!!

  13. I just received a pressure cooker and am confused on the timing, the recipe says it takes 10 minutes to cook, but there’s a 10 minute natural release also? Am I right in thinking it’s actually a 20 minute process to cook the artichoke in the pressure cooker? (I’m a total newb, just got the thing yesterday and know nothing about it…yet!)

    1. Hi Shauna, yes. The Natural Release could take up to 10 additional minutes – it’s extra time where the food is just steaming without any additional heat. Here are all of the details about what each release does, how long it takes, and how to do it. You can also get to this page from any recipe by clicking on the release type in the table above each recipe.

      Also, before using your new pressure cooker – take it through a hot water test. You can do this with both stovetop and electric – though with stovetop there is the additional step of turning down the heat once the cooker has reached pressure (electrics do this for you automatically).




    2. Shauna,
      20 minutes is way to long. I have an 8 quart pressure cooker and frequently make artichokes. I’ve made 6-8 large ones at a time. I stuff them, (breadcrumb, grated cheese, olive oil, garlic ), then put them on the trivit, then the rest on top of them. Add 1 1/2 cups of water and set timer for 13or 14 minutes. Enjoy ! ( also peel stems and add them …..delicious ) pour on the lemon to keep from getting dark.
      My artichokes look just like the picture above. Use your scizzors to trim leaves, and paring knife to clean stems. I use chef knife to cut the “top” off. Lots off work but yummy.

  14. Is there no difference in the cooking time between electric and stovetop PC? I have a Instant Pot 6 quart electric.

    1. If you look at the photos, the recipe is made in an Instant Pot. : ) But in this case, and for most vegetables, yes the cooking time between stove top and electric pressure cookers remains the same.



    2. Bob,

      I have the 8 qt. Electric.p.c. I can do 8-9 artichokes in 13-14 min. 1 1/2 cups water. And I stuff them. Good luck.


  15. I have an instanpot. I’m confused as to whether I use the steam button or the manual button?

    1. They both operate at the same pressure – one just pre-programmed to start timing at 30 minutes and the other 10 minutes. In this scenario, you can use whichever button gets you closest to the cooking time. Instead, for actually cooking something in the base, always use “manual” as it has an additionally built-in “burn protection” setting – if it notices the temperature is rising too quickly (ie. something is stuck on the bottom and is burning) the cooker will turn itself off and, depending on the model, give you an error message.



  16. I’ve pressure cooked artichokes for 40 plus years. This is sooo much better than boiling. I also stuff mine with the chopped up stem, bread crumbs, granulated garlic, Parmesan and a little olive oil. Just mix everything together, spread the leaves, spoon a little to as close to the bottom of as many leaves as you want, then kind of squish the spread leaves back together. Works great and no need to add more time. I also drizzle a little olive oil over them after they’re stuffed.

  17. I like my artichokes extra tender (and we get large ones here in Malta, each one the size of two fists), so I did some experiments and found that 20 minutes makes them come out perfect.

    Here’s how I do it:
    -Put 1 cup water in 6l pressure cooker. On small grill rack (2cm high), I put 6-7 whole artichokes and add garlic & parsley.
    -Pressure cook 20 minutes (in reality it takes 10 minutes to warm up and 20 minutes to cook).
    -Natural release (takes another 10-15 minutes).

    Perfect artichokes in 45 minutes from start to finish!

    1. Thanks for sharing your technique, Luke!



  18. I never used a pressure cooker before. How many pounds of weight do I use to cook artichokes? The weight is an older model (round) and has 5,10 and 15.

    1. You can use the 15lb weight and pressure cook for 10 minutes – don’t forget to use Natural Release as the artichokes will keep cooking during that time.



  19. I am willing to give my pressure cooker a try for these BUT when I cook them in the oven I have to cut them in half to remove the spiney things in middle….why don’t I have to remove them in this way? Can I cut in half length-wise and cook the halves after removing the “thorns”? PLEASE HELP!

  20. I am going to try in Pressure cooker tonight it sounds so much easier. Will try Zucchini next time I have them with artichokes. Thanks.

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