Wash artichokes and slice off any excess stem if necessary. Slice the artichokes in half from top to bottom. Clean out the choke portion from the inside of the artichoke.
Pour chicken broth into bottom of the Instant Pot. Put in the trivet, then add sliced artichokes on top.
Sprinkle with seasonings and minced garlic. Seal the lid. Use the manual setting of the Instant Pot and set to cook for 9-11 minutes.
Make sure the artichokes are fully cooked. A petal should pull off easily.
Preheat the oven to 350 degrees F.
Arrange the artichokes on a baking sheet with the cut side up. Sprinkle with Parmesan cheese. Bake for 10-15 minutes or until cheese is just melted.
Serve with the lemon butter dipping sauce below.