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5 from 4 votes

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


  • 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


  • 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.