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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.
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 stock 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. And if you made Instant Pot Artichokes, feel free to use the reserved hearts and use them to make this dip.
- 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
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Layer Ingredients. Combine broth, garlic, salt, onion powder, and crushed red pepper flakes inside the inner pot. 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. DO NOT STIR!!!
- Pressure Cook. Close the inner pot and be sure the lid is sealed and the vent knob is pointed to the sealed position. And cook on high pressure for 4 minutes.
- Let Pressure Release. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes.
- Add Cheese. Open the lid and add the parmesan and mozzarella cheese.
- Serve. Give everything a good stir to incorporate the ingredients. At this point, you can 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 Bacon Wrapped Dates Recipe
- 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
Video
Ingredients
- ½ cup vegetable broth for 3 or 6-quart model
- ¾ cup vegetable broth *for 8-quart model
- 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 grated parmesan cheese
Instructions
- Add ½ cup vegetable broth for 3 or 6-quart model OR ¾ cup vegetable broth *for 8-quart model Add in the 1 tablespoon minced garlic, ⅛ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, and ½ teaspoon onion powder.
- Place 16 ounces canned artichoke hearts (drained) into the broth and top with the block of 10 ounces frozen chopped spinach (still frozen).
- Layer 8 ounces full-fat cream cheese, ½ cup full-fat sour cream, and ½ cup 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 8 ounces mozzarella cheese (shredded) and ½ cup grated parmesan cheese 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely Delicious!!! We ate it with pita & tortilla chips for supper! We didn't want anything else. It is THAT SUPERB!!!
I love hearing this Mary! Thanks for sharing you enjoyed this Spinach dip 🙂
Great recipe. Very easy and flavorful.
Ok I'm definitely making this for the big game on Sunday! I know this is going to go quick!
This sounds Awesome! Could I double the recipe in a 6 qt. Instant Pot, or should I just make 2 separate batches?
It can be doubled. Enjoy!
So excited to try this! Just to be clear, it wasn't necessary to chop the artichokes? That's my least favorite part and I would love to know if they fall apart in big chunks on their own.
I recommend using quartered artichokes--and they will fall right apart in the dip 🙂 Enjoy!