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!
Servings: 4
Calories: 97
Ingredients
For the Artichokes:
- 4 medium Artichokes
- 1½ cup Water
- 1 tablespoon extra virgin olive oil
- ½ Lemon
- 1 tablespoon Dried Rosemary
- A pinch of Salt & Black Pepper
For the Jalapeno Dip:
- Check recipe note 7
Instructions
- Rinse the artichokes. Trim off the stems, leaving about ½ inch (1 cm) 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
% Daily Value*
Fat
3
g
5
%
Sodium
125
mg
5
%
Potassium
492
mg
14
%
Carbohydrates
15
g
5
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
40
IU
1
%
Vitamin C
22.6
mg
27
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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