This Instant Pot Spinach Artichoke Dip is literally ready in just 4 minutes! Now you can have a tasty, crowd pleasing appetizer all made in one pot by using your Pressure Cooker. Serve it to friends and family or just keep it all to yourself!
Instant Pot Appetizers
I can’t believe it. I’ve had my Instant Pot Pressure Cooker for about 3 years now and I haven’t even made my favorite Appetizer! I first remember having Spinach and Artichoke Dip when I used to work at Applebee’s. It was my favorite thing on the menu and I always found a way to “steal” some just about every shift.
Since I’ve gotten my Instant Pot, I’ve made a ton of yummy appetizers. From Instant Pot Pizza Egg Bites to Instant Pot Stuffed Peppers, there are a ton of awesome recipes that you can make in your Pressure Cooker to feed to a crowd at your next party. I love using my Instant Pot to cook Appetizers because it is so quick and easy and I can cook it all in one pot, so clean up is a cinch! I also love being able to have my stove and oven open if I need it! And one of the best kinds of recipes to make in your Pressure Cooker is Instant Pot Dips!
So, I can’t believe it’s been this long and I haven’t made my favorite appetizer! Well, that ends here! Introducing our recipe for Instant Pot Spinach and Artichoke Dip!
Instant Pot Spinach and Artichoke Dip
This dip was GOOOD and super easy to make! And, get this, it literally takes 4 minutes to make it! 4 minutes! And you don’t even need to thaw or strain your spinach like you usually would for this recipe! How quick and easy is that!
Here is what you’ll need to get started:
- 1 package, 10 oz, frozen chopped spinach
- 1 can, 14 oz, artichoke hearts, drained
- 1 brick, 8 oz, cream cheese, softened and cubed
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/4 cup chopped onion
- 1 tablespoon garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded colby jack cheese
- 2 cups grated Parmesan cheese
- pinch cayenne, optional
- melba toast, crackers or tortilla chips for serving
Notes, Tips and Variations
While this recipe IS super easy to make. Pay special attention to the recipe card below to see what order I add everything to the Instant Pot. It matters!
- LEFTOVERS?- If you have some Spinach and Artichoke Dip leftover, you can cook up some pasta (any sort you’d like) and mix it together. Now you’ll have a cheesy Spinach Artichoke Pasta that would make a tasty lunch or dinner for the next day!
- EXPERIMENT WITH CHEESE- We used Parmesan and Colby Jack Cheese for this recipe and it turned out great. I definitely stick with Parmesan Cheese since that is sort of the calling card of this dish. But switch up the Colby Jack for any other soft white cheese. Mozzarella, Swiss or Sharp White Cheddar would be yummy!
- ARTICHOKES- Make sure you are using regular, plain old canned artichoke hearts in this recipe. We don’t want to be using any of the seasoned kind.
- WHAT TO DIP?- There are lots of things that you dip into the Instant Pot Spinach and Artichoke Dip. Some things that I love to use are raw veggies (carrots or celery), tortilla chips, bread (melba toast, baguettes or french bread slices), crackers or even putting it into a bread bowl.
I hope you enjoy this recipe for Instant Pot Spinach and Artichoke Dip. I’d love to hear what you think of it in the comments!
Instant Pot Spinach Artichoke Dip
Ingredients
- 1 package 10 oz, frozen chopped spinach
- 1 can 14 oz, artichoke hearts, drained
- 1 brick 8 oz, cream cheese, softened and cubed
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/4 cup chopped onion
- 1 tablespoon garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded colby jack cheese
- 2 cups grated Parmesan cheese
- pinch cayenne optional
- melba toast crackers or tortilla chips for serving
Instructions
- Add spinach, artichoke hearts, cream cheese, sour cream, broth, onion, garlic, salt and pepper to an instant pot and mix well. Place the lid on the instant pot and seal shut.
- Close the pressure release valve and set the instant pot to manual, high pressure for 4 minutes.
- When cooking cycle is complete, quick release the steam and carefully open the pot.
- Carefully mix well. Stir in Parmesan cheese, shredded cheese and add a pinch of cayenne if using.
- Serve immediately with melba toast, crackers or chips.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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