Instant Pot Spinach Artichoke Dip
The ultimate comfort food, this Instant Pot Spinach Artichoke Dip is creamy, cheesy, and simply irresistible! Perfect for gatherings, it comes together effortlessly in your Instant Pot. You won't want to miss making this delicious dip tonight!
Equipment
- Instant Pot
- Measuring Cups and Spoons
- Sharp Knife
- Cutting Board
- Spatula
Ingredients
- 110 oz frozen chopped spinach
- 14 oz quartered artichoke hearts rinsed and drained
- 8 oz cream cheese cubed
- ¾ cup sour cream
- ½ cup vegetable stock (120ml)
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella or cheddar cheese
- ½ cup parmesan cheese
Instructions
- Add all of the ingredients in the Instant Pot (except for the cheeses) in the following order: Vegetable stock, frozen spinach, chopped artichokes, garlic, cream cheese, sour cream, and seasonings. You want the cream cheese and sour cream to sit on top.
- Without stirring, secure the lid and set the Instant Pot to pressure cook on high for 2 minutes.
- Once done, quickly release the steam and remove the lid.
- Stir in the cheeses (cheddar, mozzarella, and parmesan) until they've melted and the dip is creamy.
Notes
- Tip 1: There’s no need to thaw the spinach before adding it to the pot.
- Tip 2: For a lighter version, replace the sour cream with Greek yogurt.
- Tip 3: Always add ingredients in the order listed to ensure proper cooking.
- Tip 4: This recipe is perfect for a 6-quart Instant Pot.
- Tip 5: To make a smaller batch and avoid the ‘Burn’ warning, use the pot-in-pot method: place ingredients in a heat-proof dish, set it on the trivet inside the pot with 1 cup of water, and pressure cook. Remember to use oven mitts when removing the dish.
- Tip 6: Leftovers can be microwaved and paired with warm pasta for a tasty meal.