Instant Pot Spinach Dip
Creamy artichoke and spinach dip, cooked in the pressure cooker. Rich, creamy, and full of flavor, but so easy to make.
Servings: 8
Ingredients
- 8 oz cream cheese
- 10 oz box Frozen spinach
- 1/2 cup chicken broth
- 14 oz can artichoke hearts drained, and chopped
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 3 cloves garlic finely minced
- 1 teaspoon onion powder
- ½ teaspoon Paprika
- ½ teaspoon hot sauce
- Parsley or green onion for garnish
The Cheeses
- ½ cup Parmesan cheese shreds
- ½ cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
Instructions
- Drain and chop artichokes. Set aside.
- In a 6 qt Instant Pot, combine: cream cheese, frozen spinach, chicken broth, artichoke hearts, sour cream, mayonnaise, minced garlic, onion powder, paprika, and hot sauce.
- Stir to combine.
- Lock Instant Pot Lid into place, and set valve to the "sealing" position. Turn pot on manual high pressure for 5 minutes.
- Once time is up, turn valve to “venting” to quick release the pressure. Once the pin drops, remove the lid, and add the parmesan, mozzarella, and sharp cheddar cheese.
- Stir cheeses in until melted, about 2 minutes.
- Garnish with fresh parsley or green onion
- Serve immediately, with chips, slices of baguette, etc.