Easy Instant Pot Artichokes with Jalapeno Dip
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5 from 5 votes

Instant Pot Artichokes with Jalapeno Dip

Instant Pot Artichokes is an easy recipe for tasty appetizer made in a pressure cooker. Served with jalapeno dip these tender artichokes are all you need for your next party!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 97

Ingredients

For the Artichokes:

For the Jalapeno Dip:

  • Check recipe note 7

Instructions

  • Rinse the artichokes. Trim off the stems, leaving about ½ inch (1cm) on. Remove about 6-8 outer leaves. Cut the top of each artichoke off.
  • Pour water into the inner pot of the electric pressure cooker. Place in a steaming rack. Place each artichoke on the rack the top side up, making sure the stem fits in between the gaps of the rack. This will help the artichokes to stay in place when cooking.
  • Now drizzle each one with olive oil, squeeze lemon juice over (the more juice gets between the leaves the more flavorful the artichokes). Season with rosemary, salt and pepper.
  • Lock the lid in its place, turn the steam release valve to SEALING and press MANUAL (pressure cooking). Adjust time to 10 minutes.
  • When the cooking is finished, wait another 10 minutes before releasing the pressure manually.
  • Serve with any dipping sauce you like (check recipe notes to see how to make jalapeno dip)!

Notes

1. This recipe was developed for a 6-quart/6-liter Instant Pot.
2. The amount of artichokes can be increased or decreased.
3. The cooking time does not include time needed for the pot to come to pressure and release its pressure. Count with extra 15-20 minutes.
4. You can omit the seasoning and rosemary.
5. If you don’t have extra virgin olive oil, use normal olive oil or omit it. Don’t substitute with vegetable or sunflower oils.
6. The cooking time might vary depending on the size of the artichokes you are using. For large-extra large I recommend increasing the cooking time to 13-15 minutes.
7. Jalapeno Dip – in a food processor combine ½ cup drained jalapenos with ½ cup cream cheese and ½ cup Greek yogurt. The amount of each ingredient can be adjusted to your liking.
Nutrition Facts
Instant Pot Artichokes with Jalapeno Dip
Amount Per Serving
Calories 97 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 125mg 5%
Potassium 492mg 14%
Total Carbohydrates 15g 5%
Dietary Fiber 7g 28%
Sugars 1g
Protein 4g 8%
Vitamin A 0.8%
Vitamin C 27.4%
Calcium 7.3%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.
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