This Instant Pot spinach artichoke dip has all of the creamy and cheesy goodness you’d expect in a classic spinach dip without the hassle.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8
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
Steps
- 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.
