Instant Pot Stuffed Artichokes with Garlic Parmesan Filling

When my longtime friend Josh suggested I adapt his mother Joyce’s famous stuffed artichokes for the Instant Pot, I was intrigued. He sent along the family recipe and assured me it would be worth the effort—and he was right. Converting a recipe that usually needs an hour and a half on the stove into something you can set and forget in the Instant Pot is a game changer.

This version yields beautiful, impressive, and incredibly tasty stuffed artichokes that make a stunning appetizer or centerpiece at any dinner party. They look elaborate but are surprisingly simple to prepare. Below is how I made Joyce’s recipe in the pressure cooker, step by step.

Start by preparing the cheese stuffing: grated Parmesan, granulated garlic, black pepper, and salt. Combine these ingredients in a bowl and mix until well blended. Some cooks add breadcrumbs, but I find they can dry the mixture; if you prefer, add just a few tablespoons.

Once the stuffing is ready, choose artichokes that will comfortably fit in your Instant Pot without being overcrowded. Trim each artichoke by snipping off the thorny tips of the leaves with kitchen shears. Then remove the top “crown” to create a flatter surface with openings for the stuffing.

Trim the bottom stem so the artichokes can stand upright. Rinse them and pat dry. With the leaves slightly spread, spoon the cheese mixture into the crevices of each artichoke. It’s fine if some of the mixture falls into the pot—that will enrich the cooking liquid and become a delicious dipping sauce.

Place a trivet in the bottom of the Instant Pot, add water and a heaping tablespoon of crushed garlic. Arrange the stuffed artichokes upright on the trivet. Drizzle any remaining cheese mixture over the tops, then finish with a drizzle of extra virgin olive oil. The oil that drips into the water will add flavor to the sauce.

Secure the lid and cook on high pressure. The cooking time depends on how tender you want the artichokes: around 10 minutes for a firmer texture, up to 20 minutes for very soft, falling-apart artichokes. Use a quick release when the timer finishes, then carefully lift each artichoke out with tongs and transfer to a serving plate.

The cooking liquid will have darkened and picked up cheese and garlic flavors. Pour this into a bowl and reserve it as a warm dipping sauce. Serve the artichokes immediately while they’re hot.

To eat: pull off an outer petal, dip it in the sauce, and scrape the tender flesh into your mouth with your teeth. Discard each petal after removing the meat. After you’ve eaten the petals, work your way to the heart. Remove the fuzzy choke with a spoon or knife, then enjoy the tender heart—the best part of the artichoke.

This Instant Pot method preserves the classic flavors of Joyce’s recipe while cutting hands-on cooking time dramatically. The result is cheesy, garlicky, and aromatic—perfect as an appetizer or an eye-catching starter. Below is a concise recipe card with yield, ingredients, and clear instructions to follow.