Instant Pot Spinach Artichoke Dip

Creamy, cheesy, and ready in minutes, this Instant Pot Spinach Artichoke Dip is a copycat version of a favorite restaurant appetizer.

One of my favorite appetizers to order at a restaurant is Spinach Artichoke Dip. It is rich, creamy, tangy, and absolutely delicious.

While I have a recipe for lightened-up, baked Spinach Artichoke Dip, when I am craving full-on decadence, this recipe for Instant Pot Spinach Artichoke Dip is the perfect restaurant copycat.

Not only does it deliver on flavor and cheesiness, but it also could not be easier to make! It is as simple as layering the ingredients, setting the timer, and in minutes you are ready to dive into the dip.

Whether serving for a party, enjoying during a football game, or sharing with friends at a game night, you are going to love this recipe for Instant Pot Spinach Artichoke Dip.

Notes on Ingredients

• Broth: In order to come to pressure, all Instant Pot Recipes must have a thin liquid as the base of the recipe. For this artichoke dip, I recommend using chicken broth or vegetable broth.
• Spinach: You must use frozen spinach for this recipe to work. As the spinach defrosts, it will release additional liquid that is key to preventing this dip from burning.
• Artichokes: Use either canned or jarred artichoke hearts, not frozen. I personally prefer using canned artichoke hearts as they are lower in sodium than the marinated, jarred version.
• Mayonnaise: Be sure to use real mayonnaise, not miracle whip. Not only is the flavor superior, but it will not curdle under pressure.
• Cheese: Use a combination of parmesan and mozzarella cheese for the best flavor. I find it is best to grate the cheese yourself versus purchasing pre-grated cheese, which is coated in anti-caking agents that prevents a smooth melt.
• Seasonings: A combination of minced garlic, a bit of salt, onion powder, and crushed red pepper flakes are used to season up this dip. Feel free to omit the crushed red pepper flakes to control the level of heat.
• Cream Cheese/Sour Cream: Because this Spinach Artichoke Dip is made using the Instant Pot, it is important to use full-fat cream cheese and sour cream which will help to prevent any curdling when cooked under pressure.

How To Make Instant Pot Spinach Artichoke Dip

• Pour broth into the inner pot. Add in the garlic, salt, onion powder, and crushed red pepper flakes.
• Place the artichoke hearts into the broth and top with the block of frozen spinach.
• Layer the cream cheese, sour cream, and mayonnaise on top of the block of spinach.

• Close the inner pot and be sure the lid is sealed and the vent knob is pointed to the sealed position.
• Set the cooking time to 4 minutes on manual.
• Once the cooking time has been elapsed, allow the pressure to release naturally for at least 10 minutes.
• Open the lid and add the parmesan and mozzarella cheese.

• Stir to incorporate everything.
• Transfer to a serving dish if desired, or leave on keep warm for up to 2 hours inside the instant pot. Keep in mind that the dip will thicken up as it sits.
• Serve with tortilla chips, pumpernickel bread, vegetables, and/or crackers.

Leftover Spinach Artichoke Dip

This recipe makes a large amount of Spinach Artichoke Dip, which is perfect for a gathering. However, if you happen to have any leftover dip, you can store it in an airtight container in the refrigerator for up to 4 days.

You can opt to warm the leftover dip and serve as an appetizer, or you can get creative and use the leftover Spinach Dip in the following ways.

• Toss some leftover dip with cooked pasta and ½ cup of the pasta's cooking liquid to create a decadent Spinach Artichoke Pasta.
• Top homemade pizza dough with a layer of the leftover dip and additional cheese and bake for a creative homemade pizza.
• Replace the ricotta layer in Instant Pot Lasagna with leftover dip, for an incredible, rich, decadent lasagna recipe.
• Use in place of cheese for a crazy-good grilled cheese sandwich.
• Add warmed dip to the filling of cheese omelet.

More Favorite Appetizer Recipes

• Texas Caviar
• Rotel Sausage Dip
• French Onion Chip Dip
• Easy Cream Cheese Taco Dip

If you tried this Instant Pot Spinach Artichoke Dip, I would love for you to leave a comment and review below.

Instant Pot Spinach Artichoke Dip

Creamy, cheesy, and ready in minutes, this Instant Pot Spinach Artichoke Dip is a copycat version of a favorite restaurant appetizer.

5 from 5 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 3 minutes minutes

Cook Time: 4 minutes minutes

Pressure Build-Up and Release: 20 minutes minutes

Total Time: 27 minutes minutes

Servings: 16

Calories: 170kcal

Author: Kristen Chidsey

Ingredients

• ▢ ½ to ¾ cup vegetable broth or chicken broth see note
• ▢ 1 tablespoon minced garlic
• ▢ ⅛ teaspoon kosher salt
• ▢ ¼ teaspoon crushed red pepper flakes optional
• ▢ ½ teaspoon onion powder
• ▢ 16 ounces canned artichoke hearts drained
• ▢ 10 ounces frozen chopped spinach
• ▢ 8 ounces full-fat cream cheese
• ▢ ½ cup full-fat sour cream
• ▢ ½ cup mayonnaise
• ▢ 8 ounces mozzarella cheese shredded
• ▢ ½ cup shredded parmesan cheese

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Pour ½ cup of broth into a 3 or 6-quart Instant Pot and ¾ cup of broth into an 8-quart Instant Pot. Add in the garlic, salt, onion powder, and crushed red pepper flakes.
• Place the artichoke hearts into the broth and top with the block of frozen spinach.
• Layer the cream cheese, sour cream, and mayonnaise on top of the block of spinach.
• Close the inner pot and be sure the lid is sealed and the vent knob is pointed to the sealed position. Set the cooking time to 4 minutes on high pressure using the manual or pressure cooker function.
• Once the cooking time has been elapsed, allow the pressure to release naturally for at least 10 minutes.
• Open the lid and add the parmesan and mozzarella cheese. Stir to incorporate everything.
• Transfer to a serving dish if desired, or leave on keep warm for up to 2 hours inside the instant pot. Keep in mind that the dip will thicken up as it sits.
• Serve with tortilla chips, pumpernickel bread, vegetables, and/or crackers.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

Broth: Use chicken or vegetable broth. ½ cup for a 3 or 6-quart instant pot and ¾ cup for an 8-quart instant pot. 

Cream Cheese & Sour Cream: Be sure to use full-fat products to prevent curdling when pressure cooked. 

Mayonnaise: Use regular mayo, not miracle whip.

Spinach: For this recipe to work, the spinach must be frozen. A frozen block of spinach is best, but you can use 3 ¼  cups of loose frozen chopped spinach (just shy of a 12 oz bag of frozen spinach.)

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

 

Nutrition

Calories: 170kcal | Carbohydrates: 2g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 297mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2046IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg

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