How to Make Instant Pot Spinach and Artichoke Dip - A Step-by-Step Guide

Spinach and artichoke dip is a classic appetizer that is always a hit at parties and gatherings. The creamy, cheesy, and flavorful dip is perfect for dipping with chips, bread, or veggies. While this delicious dip is typically made in the oven, using an Instant Pot can speed up the cooking process and create an even creamier texture.

This Instant Pot Spinach and Artichoke Dip recipe is incredibly easy to make and requires just a handful of simple ingredients. With the help of your Ins...

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Ingredients

  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 (10 ounce) package frozen chopped spinach
  • 8 ounces cream cheese
  • 1 cup sour cream
  • ½ cup chopped white onion
  • ½ cup chicken broth
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • crushed red chile flakes
  • 3 cups shredded Monterey Jack cheese
  • 2 cups grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 5 mins
  • Total Time: 30 mins
  • Servings: 8

  • Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.
  • Nutrition

    439 cal.

    • Total Fat: 35g
    • Saturated Fat: 22g
    • Cholesterol: 100mg
    • Sodium: 1059mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 24g
    • Vitamin C: 7mg
    • Calcium: 645mg
    • Iron: 2mg
    • Potassium: 284mg