Gut Friendly Instant Pot Steamed Artichokes
Artichokes are one of those vegetables that look intimidating but reward you with something genuinely special — tender, nutty leaves you peel back one by one, each one begging to be dragged through a warm, garlicky butter sauce. The Instant Pot takes all the guesswork out of the process, delivering perfectly steamed artichokes in a fraction of the time a stovetop pot would require. Artichokes are a standout choice for gut health because they're loaded with inulin, a prebiotic fiber that feeds beneficial bacteria and supports a happy digestive system. The aromatics in the steaming liquid — smashed garlic, bay leaf, and fresh lemon — infuse the leaves with subtle flavor without adding anything harsh or hard to digest. The dipping butter is kept simple and clean: just unsalted butter, fresh lemon juice, a little minced garlic, and optional parsley, so there are no mystery additives or processed ingredients to worry about. Eating artichokes is also one of the most naturally mindful meals you can have, since the leaf-by-leaf ritual slows you down and makes it easy to tune in to hunger and fullness cues. Whether you're serving these as a starter or a light main, they feel like a treat while quietly doing something good for you.
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Learn more →Ingredients
4 servings
For the artichokes
- 4 medium artichokes (about 10–12 oz each)
- 1 lemon, halved
- 1 cup water
- 3 garlic cloves, smashed
- 1 bay leaf
- ½ tsp salt
For the dipping butter
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 garlic clove, finely minced
- ¼ tsp salt
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Trim the artichokes: slice off the top 1 inch of each artichoke with a chef's knife, then use kitchen shears to snip the sharp tips off the remaining outer leaves. Cut the stem flush with the base so each artichoke sits flat. Rub all cut surfaces immediately with the cut side of one lemon half to prevent browning.
- 2
Pour 1 cup water into the Instant Pot insert. Squeeze the remaining lemon half into the water, then drop in the spent lemon half, the smashed garlic cloves, bay leaf, and salt. Place the trivet or steamer basket in the pot and set the artichokes on it stem-side down.
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