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
- artichoke hearts, drained and quartered: 1 can (14 ounce can)
- frozen chopped spinach: 1 pack (10 ounce pack)
- ounces cream cheese: 8 piece
- sour cream: 1 cup
- white onion: 0.5 cup (chopped)
- chicken broth: 0.5 cup
- garlic: 3 clove (minced)
- salt: 0.5 tsp
- red Chili flakes: (crushed)
- Monterey Jack cheese: 3 cups (shredded)
- Parmesan cheese: 2 cups (grated)
Metric Conversion
Stages of cooking
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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.
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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.
