MSG Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot turns them into a genuinely relaxed weeknight project — no giant stockpot, no hovering, just tender, beautifully steamed leaves ready for dipping. The cooking liquid gets a boost from smashed garlic, a bay leaf, and fresh lemon, so the artichokes absorb gentle flavor from the inside out before they even meet the dipping sauce. That sauce is worth talking about on its own: unsalted butter, minced garlic cooked just until fragrant, a squeeze of lemon juice, and a little fresh parsley come together in minutes and taste far more luxurious than the effort involved. Because every ingredient here is whole and straightforward, there are no hidden seasoning blends or flavor enhancers to second-guess — just real food doing exactly what it should. Pulling the leaves one by one and dragging them through that warm, garlicky butter is one of those simple pleasures that feels almost ceremonial. It works equally well as a starter for a dinner party or a slow, satisfying solo snack. Once you see how reliably the pressure cooker nails the texture, this will become your go-to method every artichoke season.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!