Ingredients30 m servings 439
- 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.
Per Serving: 439 calories; 34.8 9.4 23.8 100 1059 Full nutrition
ReviewsRead all reviews 6
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!
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 cre...
Came out perfect as written! Everyone loved it, will definitely make again.