Just 4 minutes in the instant pot, and this dreamy, cheesy Spinach & Artichoke Dip is all yours! This is perfect for holidays and parties!
A few minutes in the pressure cooker and you have a fantastic appetizer ready to go! Keep it warm in a crockpot, or simply pour it into a casserole dish and bake to reheat. This is a recipe you will make over and over!
Check out my Whipped Ricotta Dip, Mississippi Sin Dip, or my Corn and Cream Cheese Dip for another cheesy, delicious app idea!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
I love a good and cheesy dip (like queso or Buffalo Chicken Dip) for whenever we have friends over, or if I’m headed to a friend’s house and want to bring an appetizer.
Like most Spinach Artichoke Dip recipes, the base is cream cheese, and sour cream with a little mayo. Check out the notes section for how to change these up and save a few calories!
This is one of my favorite things to bring, because it’s so easy and everyone loves it.
You simply add the ingredients (except the mozzarella and parmesan) to the pressure cooker, set it, and walk away. Add in the cheeses after cooking, mix together to create a masterpiece.
I keep it warm in a mini slow cooker if I’m having guests over, or use it to warm the dip whenever I arrive at a party. I’m pretty popular when I show up with this!
If you love instant pot recipes, you’ll also love my Instant Pot Ribs, and my fantastic Instant Pot Risotto!
Why you’ll love this recipe:
- It takes 4 minutes of cook time. Seriously. Yes, it does take a little while to come to pressure (about 8 minutes) but it’s still under 20 minutes for this.
- It’s easy to make. Literally throw in the ingredients, and press go.
- Simple ingredients. Check if you have them all!
What to serve with Spinach Artichoke Dip
I like to serve this with garlic bread, vegetables, crackers or bread.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days.
Substitutions/Additions
Add a little sriracha at the end when stirring in the mozzarella and parmesan cheeses.
You can use frozen spinach instead of fresh spinach if you prefer. I buy chopped spinach and keep it in the freezer for use in whatever I am making.
Greek yogurt can be used in place of the sour cream if you want to dial back the calories a little. Using low fat mayo, cream cheese and sour cream will also help.
Garlic powder or a little garlic salt can be used instead of fresh garlic if you need to. If you do use garlic salt, dial back the other amount of salt you add.
Chicken stock and chicken broth can be used as an either-or in this situation. We’re really just needing the liquid for the instant pot.
Freezing instructions
This recipe can be frozen after cooking. I recommend freezing in small portions, and reheating as many as you need. While cheese and dairy typically doesn’t freeze well, this is one of the few cases that I find it does! Mix thoroughly and heat until bubbling.
You can also pour it into a dish and top with some extra mozzarella cheese.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
Instant Pot Cooking Terms
What is Natural Pressure Release – aka NPR?
A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done when the pin drops!
What is Quick Release?
Quick Release: this means to let the Instant Pot release pressure naturally for a few minutes. After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Add ingredients to the Instant Pot
Place spinach, artichokes, sour cream, cream cheese, mayonnaise, onion powder, garlic, salt and pepper, chicken broth into the instant pot.
Cook
Place the lid on the instant pot and cook at high pressure for 4 minutes.
Quick release and stir.
When the timer is up, do a quick release and remove the lid.
It may look a little curdled, but it’s fine – I promise. Just mix well with a spatula.
Add cheeses
Add in the mozzarella and parmesan and mix well.
Serve
Pour into a serving dish and serve hot with dippers (chips, corn chips, vegetables, bread).
Devour.
Looking for more instant pot recipes?
- Instant Pot Pulled Pork. Sweet, spicy, juicy – this recipe uses an instant pot for maximum speed but tender, mouthwatering results.
- Instant Pot Mac & Cheese (with bacon). Cooked in one pot and ready in about 30 minutes, this is the perfect meal any night of the week!
- Instant Pot Beef Stew. Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe- perfect for a cold day.
- Creamy Chicken Stew with Quinoa. A hearty and warming stew, pure comfort food! A delightful riff on chicken noodle soup!
- Thai Butternut Squash Soup. A velvety smooth and dreamy soup with a kick of Thai heat, balanced by creamy coconut cream.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Instant Pot Spinach Artichoke Dip
Ingredients
- 6 ounces baby spinach leaves (fresh)
- 14 ounces artichoke hearts (canned, drained)
- 1/2 cup sour cream
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 2 teaspoons onion powder
- 3 cloves garlic (minced (1 Tbs))
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken stock (or chicken broth)
- 6 ounces mozzarella cheese (grated, about 2 cups)
- 2 ounces parmesan cheese (about a cup)
Directions
- Place 6 ounces baby spinach leaves, 14 ounces artichoke hearts, 1/2 cup sour cream,8 ounces cream cheese, 1/2 cup mayonnaise, o2 teaspoons onion powder, 3 cloves garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, 1/2 cup chicken stock into the instant pot.
- Place the lid on the instant pot and cook at high pressure for 4 minutes.
- When the timer is up, do a quick release and remove the lid.
- It may look a little curdled, but it’s fine – I promise. Just mix well with a spatula.
- Add in the 6 ounces mozzarella cheese and 2 ounces parmesan cheese and mix well.
- Pour into a serving dish and serve hot with dippers (chips, corn chips, vegetables, bread).
- Devour.
Would you like to save this recipe?
Nutrition Facts
Disclaimer
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.
Leave a Reply