Pour ½ cup of broth into a 3 or 6-quart Instant Pot and ¾ cup of broth into an 8-quart Instant Pot. Add in the garlic, salt, onion powder, and crushed red pepper flakes.
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.
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 the parmesan and mozzarella 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.
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Notes
Broth: Use chicken or vegetable broth. ½ cup for a 3 or 6-quart instant pot and ¾ cup for an 8-quart instant pot. Cream Cheese & Sour Cream: Be sure to use full-fat products to prevent curdling when pressure cooked. Mayonnaise: Use regular mayo, not miracle whip.Spinach: For this recipe to work, the spinach must be frozen. A frozen block of spinach is best, but you can use 3 ¼ cups of loose frozen chopped spinach (just shy of a 12 oz bag of frozen spinach.)Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.