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Growing up my grandma used to always make us the most delicious Italian stuffed artichokes. It was seriously my favorite snack and I loved dipping the leaves in some good ole BUTTER. But if I am being honest, it wasn’t until recently that I broke out of my fear of attempting to make my own. Don’t ask me why I have been so intimated to make my own, I know i’ve made far more complicated items. But for some reason just looking at artichokes left me feeling inadequate in the kitchen!

So as you you know i’ve been obsessed with my instant pot, so I figured lets attempt to make a version in here. When it comes to cooking it is a lot of trial and error and I still have my moments where some things turn out amazing the first attempt and others it takes 2-3 times to perfect. I will report that this recipe was created on attempt one, YAY.

The first step is making sure you cut the tops off and trim all the thorny leaves, this is where kitchen sheers come in handy.

Step two, you want to make sure you rinse as best as you can, pulling back the leaves to make sure they get extra clean.

Step three, add water to your instant put, set the trivet in the pot, add your artichokes, cover instant pot, and set on steam function for 4 minutes.

Step four, while the artichokes are steaming, prepare your bread crumb filling. I want to point out that there is a difference between almond meal and almond flour. For this recipe I suggest you use almond meal and NOT almond flour. The almond meal just gives it more of a bread crumb texture.

Step five, once the artichokes are done steaming for the 4 minutes, do the quick release of pressure on your instant pot, open the instant pot, let cool for a couple minutes, transfer to cutting board, and begin to stuff your artichokes with bread crumb filling.

Step six, place the stuffed artichokes back in instant pot, cover, set to steam function for 8 minutes, once done do quick release of pressure, and enjoy!

Instant pot artichokes


  • 2 large artichokes
  • 1 tbsp olive oil
  • 1 1/2 cup filtered water
  • 3/4 cup almond meal
  • 1-2 tbsp olive oil
  • 1/2 cup cheese of choice
  • 1 tbsp amore seasoning
  • 2 garlic cloves minced


  • Cut tops off, cut all the throny leaves off, and rinse
  • Add water to instant pot
  • Place artichokes on trivet in instant pot
  • Close instant pot and set on steam high pressure setting for 4 minutes do quick release of pressure
  • While steaming mix bread crumb filling in a small bowl
  • Carefully transfer artichokes to cutting board, spread leaves, stuff with bread crumb mixture
  • Place back in instant pot high pressure for 8 minutes, quick release pressure once done.