Instant Pot Spinach And Artichoke Dip Recipes

INSTANT POT® SPINACH AND ARTICHOKE DIP

Instant Pot® Spinach and Artichoke Dip image

A classic appetizer made in just minutes in the Instant Pot®. This has all of the creamy and cheesy goodness you'd expect in a spinach dip without the hassle.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 (10 ounce) package frozen chopped spinach
1 (14 ounce) can artichoke hearts, drained and quartered
8 ounces cream cheese
1 cup sour cream
½ cup chopped white onion
½ cup chicken broth
3 cloves garlic, minced
½ teaspoon salt
crushed red chile flakes
2 cups grated Parmesan cheese
3 cups shredded Monterey Jack cheese

Steps:

Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 9.4 g, Cholesterol 99.5 mg, Fat 34.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 21.5 g, Sodium 1059.3 mg, Sugar 1.3 g

INSTANT POT SPINACH ARTICHOKE DIP RECIPE

Instant Pot Spinach Artichoke Dip Recipe image

This Instant Pot Spinach Artichoke Dip Recipe is so simple to throw together and has been

Provided by Kendra Murdock

Categories Appetizer

Time 19m

Number Of Ingredients 12

Ingredients

10 ounces fresh baby spinach (roughly chopped)
14 ounces canned artichoke hearts (roughly chopped)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup onion (chopped)
2 cloves garlic (minced)
1/2 teaspoon garlic salt
8 ounces cream cheese (cut into pieces)
1/2 cup chicken broth
2 cups Parmesan cheese (shredded)
2 cups mozzarella cheese
salt and pepper (to taste)

Steps:

Plug in the Instant Pot.
Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
Remove the lid and add in the Parmesan and mozzarella cheeses; mix until everything is incorporated.
Keep on warm setting until served.
Serve with crackers, bread or vegetables.

Nutrition Facts : Calories 292 kcal, Carbohydrate 7 g, Protein 15 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 955 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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