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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.
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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 439 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat22g | 108% |
| Cholesterol100mg | 33% |
| Sodium1059mg | 46% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber2g | 9% |
| Total Sugars1g | |
| Protein24g | |
| Vitamin C7mg | 37% |
| Calcium645mg | 50% |
| Iron2mg | 9% |
| Potassium284mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was fabulous and so easy. Only change was I used half of a big a jar of artichoke hearts in oil from Costco. Before adding cheese it looked a bit curdled but once cheese was added it?s creamy and perfect. Everybody loved it!
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Made as written. This was fabulously delicious and so easy!!! Great use for instant pot!
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Made on the stovetop- didn’t take long at all. Would add more parmesan next time, but absolutely delicious!
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I’ve tried so many Spinach Artichoke dips that just didn’t measure up….This one was spot on!! Followed the directions as written, and it didn’t disappoint! The texture was creamy, and the taste was incredible. This is my new favorite!
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Came out perfect as written! Everyone loved it, will definitely make again.
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It was really good. Will definitely make again
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First recipe I made with my Instant Pot. People loved it (almost didn’t get a chance to try it before it was gone)!
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This was very good!!! I didn?t add the shredded cheeses at the end as I wasn?t going to serve it right away. Instead I made it ahead of time and refrigerated it overnight and reheated it, then added the cheeses. It reheats well that was and still tasted fantastic!
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Absolutely loved this dip…. next time I am adding a little more garlic… but this was amazing. Super easy to make and I even had kids sitting at the table dipping into the dip.
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It’s a great dip! If you prep all of your ingredients, it cooks in a flash! Seriously, just grind for ten minutes prepping and the dip is done in even less time. I’d probably do a little less grated parmesan next time and slightly more fresh garlic. I’ll definitely make it again for gamedays or at the firehouse.
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Came out delicious! Very easy!
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Delicious! I used fresh baby spinach and added a can of green chilis (diced). Cooked for just 2 minutes on high pressure.
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Add siracha & extra garlic!
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So good and so easy! Made as written, except subbed mozzarella for Monterey Jack.
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5 Stars because I think the recipe itself is great, classic and simple. However I did have issues with my Instant Pot and I’d really love feedback from anyone who was successful. I’m new to IP so I’m completely accepting that it’s user error at this point. I combined all ingredients, stirred a bit and then set to cook on high pressure as instructed. As soon as the IP reached pressure and began the cooking countdown I got the food burn error. I added additional chicken broth, stirred again and reset. Over and over this happened. I ended up heating the dip in the oven and it tasted great but wondering why I didn’t see mention of this and if anyone may have a suggestion for next time?
Thank you!
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My prep time was a bit longer than stated but I’m still learning. This was pretty simple to make and it turned out great.
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