These Instant Pot Artichokes with Chipotle Mayo Dip are easy, delicious, and so full of flavor. Using the Instant Pot helps to jump start the cook time, and the chipotle mayo gives a great zing!
Artichoke season is coming up, and I’m already starting to see artichokes on sale at my favorite stores. I grew up eating artichokes almost weekly, and they are one of my favorite side dishes for any meal. When I was growing up my parents would either boil the artichokes or steam them in a wok, so of course they were one of the first things I made when I first got my Instant Pot. This recipe has been in regular rotation in my household since then, and I’ve just about perfected it!
When purchasing artichokes, there’s usually a few varieties to choose from. Green globe is typically the most common type that you will find. Try to pick artichokes that are more green in color, with less brown spots. In addition, you will want the leaves a bit more tightly packed and not splayed.
Wash the artichokes well, then pat them dry. Once you’re ready to prep the artichokes to cook, use a serrated knife to cut the top 1/4 to 1/2 inch off the top for a flat surface. You can also use the serrated knife to cut some of the stem off of the bottom so they can sit nicely on the rack in the pot.
Using kitchen shears, cut the thorny tips of the leaves making them flat. Artichokes can be really sharp, so doing the prep-work will help to make them easier to consume. Cut any smaller leaves off that are located at the lower part of the stem, if necessary.
Cut a lemon in half, then cut one half into 2-3 wedges. Rub each lemon wedge along all of the cut edges of the artichoke to prevent browning and add a bit of flavor, then sprinkle with Himalayan Pink Salt. Place the removable trivet/rack inside of the instant pot, then add chicken stock, minced garlic, and the used lemon wedges below the rack.
Carefully sit the artichokes on top of the rack (sitting on the stems), then put the top of the Instant Pot on, then switch the lever to “sealing”. Power the Instant Pot on, then press Manual/Pressure Cook button, and adjust the time to 11 minutes using the + or – button. Mix all of the ingredients for the Chipotle Mayo dip together while the artichokes cook.
Once the Instant Pot is done cooking, allow to sit for 5 minutes and naturally release the pressure. Once 5 minutes has passed, switch the Instant Pot lever to “Venting”. Using long handled tongs, removed the artichokes from the Instant Pot and place on a serving dish.
Serve the dip in small dishes with each artichoke. To eat, take one of the outermost leaves that are low towards the stem and pull it off. Holding the artichoke by the cut ends, dip the bottom of the leaf into the Chipotle Mayo Dip, then scrape the bit of meat off of the edge of the leaf with your teeth.
Continue to work your way to the middle of the artichoke. Once you begin to reach the thinner, sharper leaves buried in the middle, pull them off and discard. Below these leaves will be a bit of fuzziness, I scrape this off with a sharp knife or the bottom of a large spoon. Then you will be left with a disc shaped middle, about 1/2 inch thick. This is the artichoke heart and the very best part of eating artichokes. Be sure the stem is cut off, then dip and savor that goodness. Enjoy!
HeLPFUL TOOLS:
These are items that I used to either make the Instant Pot Artichokes with Chipotle Mayo Dip, or they are included in the photos.
Instant Pot Duo 7-in-1 8-QT Electric Pressure Cooker
Sir Kensington’s 10 Oz. Chipotle Mayonnaise
Kirkland Signature Himalayan Pink Salt, 5 Pound
WÜSTHOF CLASSIC SERIES – 8″ Serrated Bread Knife
J.A. Henckels Multi-Purpose Kitchen Shears
Stainless Steel Measuring Spoons
Chrissy Teigen Cravings 3 Stoneware Pinch Bowls 3″
*These are affiliate links, meaning, if you click through and make a purchase or sign up for a program, I may earn a commission. This is at no additional cost to you.
- 3 medium artichokes, leaves trimmed
- 1 lemon wedge
- 1 cup chicken broth
- 1 teaspoon minced garlic
- Himalayan sea salt
- 1 tablespoon mayonnaise
- 1 teaspoon chipotle mayo
- ½ teaspoon lemon juice
- ¼ teaspoon dry basil
- ⅛ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- Wash the artichokes, then pat dry.
- Use a serrated knife to cut the top ¼ to ½ inch off the top for a flat surface, and the stem to make it short and straight so it can sit nicely on the rack in the pot.
- Using kitchen shears, cut the thorny tips of the leaves making them flat.
- Cut any smaller leaves off that are located at the lower part of the stem, if necessary.
- Cut a lemon in half, then cut one half into 2-3 wedges. Rub each lemon wedge along all of the cut edges of the artichoke to prevent browning and add a bit of flavor.
- Then sprinkle with Himalayan Pink Salt.
- Place the removable trivet/rack inside of the instant pot, then add chicken stock, minced garlic, and the used lemon wedges below the rack.
- Carefully sit the artichokes on top of the rack (sitting on the stems), then put the top of the Instant Pot on, then switch the lever to "sealing".
- Power the Instant Pot on, then press Manual/Pressure Cook button, and adjust the time to 11 minutes using the + or - button.
- Mix all of the ingredients for the Chipotle Mayo dip together while the artichokes cook.
- Once the Instant Pot is done cooking, allow to sit for 5 minutes and naturally release the pressure.
- Once 5 minutes has passed, switch the Instant Pot lever to "Venting".
- Using long handled tongs, removed the artichokes from the Instant Pot and place on a serving dish.
- Serve the dip in small dishes with each artichoke.
- Enjoy!
Continue to work your way to the middle of the artichoke. Once you begin to reach the thinner, sharper leaves buried in the middle, pull them off and discard. Below these leaves will be a bit of fuzziness, I scrape this off with a sharp knife or the bottom of a large spoon. Then you will be left with a disc shaped middle, about ½ inch thick. This is the artichoke heart and the very best part of eating artichokes. Be sure the stem is cut off, then dip and savor that goodness.
what’s your favorite way to prepare artichokes?
Do you prefer them roasted, boiled, or steamed? I’d love to read some of your ideas in the comments, and while you’re here you can view my Amazon Store for more products that I personally use and love!
Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)
Looks awesome Sweetie! A lot faster then setting up the wok and steaming them! Love you!
Thank you, love you too!