Dinner

Instant Pot Steamed Artichokes with Garlic Aioli Recipe

ByCleo Brixton October 23, 2025October 23, 2025

Introduction

Steamed artichokes are a delightful and healthy appetizer, and using an Instant Pot makes the process quick and easy. Served with a smoky garlic aioli, this dish offers a perfect balance of tender artichoke leaves and flavorful dip that’s sure to impress.

The image shows a close-up of a steamed artichoke cut in half, resting on a white speckled plate. The artichoke has multiple layers of light green to pale yellow petals with a soft, slightly fuzzy texture near the base. One half reveals the heart with a creamy, smooth center surrounded by tightly packed leaves. A small silver spoon with a cream-colored handle lies next to the artichoke, touching a lemon wedge with bright yellow flesh and rind. In the upper left corner, there is a white bowl filled with a light pink creamy dipping sauce. The entire dish is placed on a white marbled surface. 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, then use scissors to trim the sharp ends from the remaining leaves by about ¾ to 1 inch.
Step 2: Add the sliced lemon, smashed garlic cloves, bay leaves, and water to the Instant Pot. Place a steamer rack inside, then set the artichokes stem side up on the rack. If making more than two, you can stack them carefully.
Step 3: Close the lid and ensure the valve is set to sealing. Pressure cook on high for 10 minutes. When the timer finishes, press cancel and carefully perform a manual pressure release.
Step 4: Remove the artichokes with tongs. You may leave them whole or slice them in half before serving.
Step 5: To make the smoky garlic aioli, combine the grated garlic, smoked paprika, lemon juice, sea salt, and mayonnaise in a bowl. Mix well and set aside until ready to serve—this can be made ahead and refrigerated for a few days.
Step 6: To eat, pull off each leaf, dip the fleshy base into the aioli, and scrape the tender part with your teeth. Enjoy!

Tips & Variations

For larger artichokes, increase cooking time to 12–15 minutes; for smaller ones, 8 minutes may suffice.
Swap mayonnaise for Greek yogurt in the aioli for a lighter dip.
Add a pinch of cayenne pepper to the aioli for extra heat.
Use fresh lemon juice for the best bright flavor in the aioli.

Storage

Store leftover steamed artichokes in an airtight container in the refrigerator for up to 3 days. Keep the aioli separate in its own container and consume within 4 days. To reheat artichokes, steam or microwave until warm, but they are also delicious served cold.

How to Serve

A close-up image of a white speckled plate holding an artichoke cut in half showing multiple layers of greenish-yellow petals with soft textures and some brown spots near the center; next to it is a rustic metal spoon with a wooden handle resting on the plate, and a half lemon with visible pulp placed nearby. The scene is set on a white marbled texture background, with a glimpse of a white bowl filled with a creamy light pink sauce on the upper left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the artichokes are cooked?

The artichokes are done when a knife inserted into the base meets little resistance, and the leaves can be pulled off easily. The bottom leaves should feel tender and soft.