Dinner

Instant Pot Steamed Artichokes with Garlic Aioli Recipe

ByLuna Ryder October 25, 2025October 25, 2025

Introduction

Steamed artichokes are a simple yet elegant appetizer that highlight the vegetable’s natural flavor. Using an Instant Pot makes the process quick and easy, while a smoky garlic aioli adds a perfect creamy dipping sauce.

The image shows a close-up of a white speckled plate on a white marbled surface, holding an opened, cooked artichoke with tightly layered, pale green and yellowish leaves that have a soft, slightly glossy texture. Next to the artichoke, there is a metal serving spoon with a yellow lemon half resting nearby, showing its juicy, bright yellow inside. Part of a white bowl with pinkish cream sauce is visible at the top left corner, adding contrast to the earthy tones of the artichoke and lemon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium artichokes (trimmed)
1 cup water
½ lemon (sliced)
2 bay leaves
3 cloves garlic (peeled and smashed)
2 cloves garlic (grated)
½ tsp smoked paprika
3 tbsp lemon juice
¼ tsp sea salt
½ cup mayonnaise

Instructions

Step 1: Prepare the artichokes by cutting off the stalks and slicing about 1 inch from the tip. Peel the bottom two rows of leaves. Use scissors to trim the sharp ends from remaining leaves, cutting about ¾ to 1 inch off each leaf.
Step 2: Pour water into the Instant Pot and add sliced lemon, smashed garlic cloves, and bay leaves. Insert the steamer rack and place artichokes stem side up on it. It’s fine to stack if cooking more than two.
Step 3: Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes. When cooking time is done, press cancel and carefully manually release the pressure.
Step 4: Remove artichokes with tongs. You can serve them whole or sliced in half for easier eating.
Step 5: For the smoky garlic aioli, combine grated garlic, smoked paprika, lemon juice, sea salt, and mayonnaise in a bowl. Mix well and refrigerate until ready to serve.
Step 6: To eat, peel off each artichoke leaf and dip the fleshy base into the garlic aioli or your favorite sauce.

Tips & Variations

Cooking time can vary based on artichoke size—smaller ones may need only 8 minutes, while larger may require up to 12 minutes.
For a lighter aioli, substitute half the mayonnaise with Greek yogurt.
Add fresh herbs like parsley or chives to the aioli for extra brightness.
Serve with lemon wedges for an added citrus kick.

Storage

Store any leftover steamed artichokes in an airtight container in the refrigerator for up to 3 days. The aioli will keep separately in the fridge for up to 5 days. Reheat artichokes gently by steaming or microwaving for a few seconds before serving.

How to Serve

The image shows a close-up of a cooked artichoke cut in half placed on a white speckled plate. The artichoke’s layers are pale green with some light brown shading, showing the soft inner leaves and the fibrous heart at the center. To the top right of the artichoke, there is a half lemon with bright yellow skin and juicy pulp. A silver knife with a light wooden handle rests on the plate towards the upper right, near the artichoke. In the top left corner, there is a small white bowl with a creamy light pink sauce inside. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichokes instead of fresh?

Fresh artichokes are preferred for steaming as they retain better texture and flavor, but you can use thawed frozen artichokes. Adjust cooking time as frozen ones may cook faster.