Instant Pot Artichokes + Creamy Garlic Dip
These Instant Pot Artichokes are so easy to make, served with a creamy garlic sauce for dipping. They’re ready in just 30 minutes!
Servings: 4 servings
Calories: 132kcal
Ingredients
- 1 cup water
- 4 artichokes
- 1 tbsp lemon juice
- 1/2 tsp each salt & pepper
Creamy garlic dipping sauce
- 1/4 cup light mayo
- 1/4 cup sour cream
- 2 tbsp freshly grated parmesan cheese
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1/4 tsp each salt & pepper
Instructions
- Prepare the artichokes by trimming the stems and peel away any browned outer leaves. Chop off the tops of the artichokes (about 1/4 of the way down). Rinse the artichokes.
- Place trivet inside Instant Pot, then pour in water. Place the artichokes in the Instant Pot facing upright, then pour lemon juice overtop and season with salt & pepper.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 10 minutes.
- Meanwhile, mix together ingredients for the creamy garlic parmesan dip.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Once lid is safe to open, remove artichokes with tongs.
- Serve the artichoke by peeling off the leaves and dipping in the dip. That's how you eat it - enjoy!
Video
Notes
Try serving your artichokes with another dip like red pepper dip, ranch or hummus.
You can swap out the parmesan cheese for another hard-grated cheese or nutritional yeast.
Store the leftovers in the fridge for up to 3 days then reheat in the oven for 15 minutes at 350 F.
Nutrition
Calories: 132kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 279mg | Potassium: 494mg | Fiber: 7g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 2mg