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Ingredients30 m servings 439
Original recipe yields 8 servings
- Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.
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Per Serving: 439 calories; 34.8 9.4 23.8 100 1059 Full nutrition
ReviewsRead all reviews 3
Made as written. This was fabulously delicious and so easy!!! Great use for instant pot!
Made on the stovetop- didn't take long at all. Would add more parmesan next time, but absolutely delicious!