Stuffed Artichokes in the Instant Pot - Traditionally stuffed artichokes require an hour or two of cooking time. My version, which uses an electric pressure cooker (Instant Pot), is ready in a fraction of the time.
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When I was a kid, my Nana's Stuffed Artichokes, were something of a treat to everyone. I wasn't as adventurous of an eater as a kid as I am now and I think I was the only one who didn't indulge. Man, one more reason to kick myself. Why the heck was I so picky (stubborn)? I missed out on a lot of good food, looking back.
All of her dishes were always made with very few ingredients but conjured up so much flavor. It's quite amazing actually. My only guess is that she used really good ingredients in everything.
Anyway, something I remember about her stuffed artichokes was that they weren't made too often because they were so time consuming.
I'll wait a good part of the day for a real stick to your ribs, kind of comfort dish like, say lasagna, eggplant parmigiana, prime rib or a roasted chicken/turkey but an appetizer like stuffed artichokes? Not worth it for me. Which is exactly why I haven't made stuffed artichokes in about 5 years.
Now, you know where this is heading. The same place every post has been heading lately. Straight to my Instant Pot. Yup, these stuffed artichokes have approximately 15 minutes of cooking time. I know!
Because of all the steam happening in an Instant Pot, some of the leaves are a little more tender than the traditional way, but that didn't bother me one bit.
Here's all that it takes:
Snip off top, all pointy tips and rough leaves of the artichoke. Steam in Instant Pot for 4 minutes.
Carefully remove steamed artichokes from Instant Pot.
While artichokes are steaming, combine stuffing ingredients (olive oil not in bowl yet in photo).
When artichoke is cool enough to handle, stuff breadcrumb mixture in between all leaves and into center.
Place stuffed artichokes back into Instant Pot and set to HP for 8 minutes and then quick release.
If desired, top with additional cheese, olive oil and/or parsley before serving.
Stuffed Artichokes in the Instant Pot
Ingredients
- 2 artichokes
- ¾ C breadcrumbs , seasoned
- ½ C grated parmesan cheese
- 3 garlic cloves , minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ C chopped parsley
- ¼ C olive oil
Instructions
- Cut stems, pointy tips and rough outer leaves from artichokes.
- Place steamer rack inside Instant Pot and pour in 1 ½ C water. Place artichokes on rack. Set to steam for 4 minutes. Quick release pressure.
- While artichokes are steaming, combine all other ingredients in bowl.
- Carefully remove artichokes from IP, using tongs. Place on cutting board or dish.
- Once artichokes are cool enough to handle, spread leaves out as much as you can and stuff the breadcrumb mixture in between all leaves.
- Place stuffed artichokes back on steaming rack inside IP. Manual high pressure for 8 minutes. Quick Release.
- If desired, drizzle additional olive oil over artichokes and/or sprinkle with additional cheese before serving.
Foody Schmoody Recipe Notes - Stuffed Artichokes:
- Before serving, sprinkle with additional cheese
- Before serving, drizzle with olive oil
- Fresh grated cheese is best
- lemon can be squeezed over top if desired
- Some people enjoy dipping in melted butter before eating
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Sandra Shaffer says
These stuffed artichokes looks tasty and so quick using an Instant Pot. Artichokes and a glass of wine...perfect Friday evening combo!
Lee says
I’m not really familiar with stuffed artichokes but what about the choke? Do you remove it before cooking?
foodyschmoody says
These are prepared primarily for eating the stuffing and the "meat" from the leaves. I do not remove the choke. HOwever, if you plan to eat the heart just clean it up first.
Nancy says
The heart is the best part. It is easy to remove the choke once the somewhat softened artichokes are removed from the first cook in the IP, after letting them cool enough to handle.
Carlita says
Thanks for that tip. I have always tried to scrape out the choke when they are raw and it's a royal pain. I'm going to try this tonight in my IP!
Susan Knox says
If I double the recipe do you think I should increase both cooking times? There is no way 2 artichokes are enough for my family. Probably will make two batches of 4.
foodyschmoody says
I don't think the cook time would change.
Susan Knox says
Wow this was so good and so fast. Being Italian and loving artichokes, they always took so long to prepare. Being new to the instant pot I knew I had to find a recipe for stuffed artichokes. Well this is the one. They were so tender and delicious. I added a small 8 oz can of tomato sauce to the water. We used to do this and then we would poach an egg in the liquid after artichokes were cooked. Didn't try it this time but will next time.
Denise Noonan says
My Mom would cook these for us all the time, one of my favorites, and it would take hours.
This method was much, much quicker and the results are about the same.
I was surprised to see your recipe had almost the exact ingredients as Mom's. I added dried crushed sweet mint to the breadcrumb mixture, about a teaspoon, it adds a tiny bit of sweetness that doesn't overpower.
I only bought 2 artichokes with the intention of cooking them on the stove. When I was about to get started I looked up recipes for artichokes in IP and found yours, thank you so much.
foodyschmoody says
So glad you found your way here and enjoyed the recipe. I'll have to give that mint a try!
Linda says
Five stars because the speed of cooking and the taste were great. I found them to be a bit dry and the leaves curling after I took the out of the pot. I think more water is needed so that the result would be the same as cooking them on the stove. I added olive oil after I stuffed them, just as I would have normally. I had to add more afterwards because areas had dried breadcrumbs. Again, more water is needed. But overall, I’lm sold! Beats cooking them for hours!
Jacqueline E says
This is very similar to my moms. But she always added chopped par cooked bacon to the stuffing. Anyone else?
foodyschmoody says
I've never added bacon but I bet it's amazing
Angela C says
We always adding chopped green onions ad a little olive oil to the breadcrumb mixture. Great flavor and not so dry.
Jennifer says
This is by far the best stuffed artichoke recipe! I used to be intimidated by the thought of prepping, steaming, etc... artichokes. The Instant Pot is a total game changer! My husband and I love having these with a glass of wine for a quick & super easy dinner. Thank you!
foodyschmoody says
So glad you enjoyed it!