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

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

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.