Instant Pot Spinach and Artichoke Dip

Instant Pot Spinach and Artichoke Dip

This Instant Pot spinach artichoke dip with garlic, red chile flakes, and cheese has all of the creamy goodness you'd expect — without the hassle.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
439 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Instant Pot Spinach and Artichoke Dip
Instant Pot Spinach and Artichoke Dip
Instant Pot Spinach and Artichoke Dip
Instant Pot Spinach and Artichoke Dip

Ingredients

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

Categories

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