Instant Pot Spinach Artichoke Dip
Instant Pot Spinach Artichoke Dip is a magical combination of earthy and wholesome flavors, brought together with a creamy, cheesy mixture.
Prep Time5 minutes mins
Cook Time3 minutes mins
Course: Appetizer
Cuisine: Dip, Instant Pot
Servings: 12
Calories: 266kcal
- ½ cup low sodium chicken or vegetable broth
- 3 cloves minced garlic
- 1 14- ounce can artichoke hearts drained and chopped
- 1 10- ounce package frozen spinach thawed and drained
- 8- ounce block of cream cheese cut into cubes
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cups grated parmesan cheese
- 1 ½ cups shredded monterey jack cheese
Add the broth, minced garlic, artichoke hearts, thawed spinach, cubed cream cheese, mayonnaise, sour cream, salt, onion powder, pepper, and red pepper flakes to the instant pot.
Cover the instant pot with the lid and make sure the valve is set to “sealed”.
Cook on “pressure cook” for 3 minutes.
Once the timer has gone off, let the pressure naturally release for 1 minute. After 1 minute, carefully flip the valve to do a quick release of the pressure.
Once the pin has dropped, open the lid and stir the dip. Add the parmesan and monterey jack cheeses and stir well to combine.
Serve warm with tortilla chips, pita chips, bread slices, veggies, etc.
Calories: 266kcal | Carbohydrates: 5g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 677mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3568IU | Vitamin C: 2mg | Calcium: 313mg | Iron: 1mg