Instant Pot Spinach and Artichoke Dip


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.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
30 mins


  • 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


  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.

  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)

439 Calories
35g Fat
9g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 439
% Daily Value *
Total Fat 35g 45%
Saturated Fat 22g 108%
Cholesterol 100mg 33%
Sodium 1059mg 46%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 24g
Vitamin C 7mg 37%
Calcium 645mg 50%
Iron 2mg 9%
Potassium 284mg 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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