Instant Pot Spinach Artichoke Dip
If you’re looking for a warm, creamy, and irresistible appetizer…
Servings: 8 servings
Ingredients
Ingredients
- ?110 oz package 280 gfrozen chopped spinach
- ?114 oz can 400 gquartered artichoke heartsrinsed and drained
- ?8 oz block 225 gcream cheesecubed
- ?3/4 cupsour cream
- ?1/2 cup 120 mlvegetable stock
- ?3 clovesgarlicminced
- ?1/2 teaspoonkosher salt
- ?1/4 teaspooncrushed red pepper flakes
- ?2 cupsshredded mozzarellaor cheddar cheese
- ?1/2 cupparmesan cheese
Instructions
Instructions
- Pour the vegetable stock into the Instant Pot insert.
- Add the frozen chopped spinach, then the quartered artichoke hearts (rinsed and drained), then the minced garlic.
- Place the cubed cream cheese and spoon the sour cream on top of the mixture so they sit on the surface; do not stir. Sprinkle the kosher salt and crushed red pepper flakes over the top.
- Close and lock the lid, set the steam release to SEALING, and pressure cook on High for 2 minutes.
- When the cook time finishes, perform a quick release (move the steam release to VENTING). When the steam has fully released and the float valve has dropped, open the lid away from your face.
- Stir the contents thoroughly to combine and smooth the cream cheese and sour cream into the mixture.
- Add the shredded mozzarella or cheddar and the parmesan cheese; stir until all cheeses are melted and the dip is creamy.
- Serve immediately.
Equipment
- Instant Pot
- Measuring Cups and Spoons
- Sharp Knife
- Cutting Board
- Spatula
Notes
There’s no need to thaw the spinach before adding it to the pot.
For a lighter version, replace the sour cream with Greek yogurt.
Always add ingredients in the order listed to ensure proper cooking.
This recipe is perfect for a 6-quart Instant Pot.
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.
Leftovers can be microwaved and paired with warm pasta for a tasty meal.
For a lighter version, replace the sour cream with Greek yogurt.
Always add ingredients in the order listed to ensure proper cooking.
This recipe is perfect for a 6-quart Instant Pot.
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.
Leftovers can be microwaved and paired with warm pasta for a tasty meal.