Name: Instant Pot Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Artichoke hearts, drained and quartered - 1 (14 ounce) can; Frozen chopped spinach - 1 (10 ounce) package; Cream cheese - 8 ounces; Sour cream - 1 cup; Chopped white onion - ½ cup; Chicken broth - ½ cup; Garlic, minced - 3 cloves; Salt - ½ teaspoon; Crushed red chile flakes - ½ teaspoon; Shredded Monterey Jack cheese - 3 cups; Grated Parmesan cheese - 2 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Spinach and Artichoke Dip

1. Artichoke hearts, drained and quartered - 1 (14 ounce) can

2. Frozen chopped spinach - 1 (10 ounce) package

3. Cream cheese - 8 ounces

4. Sour cream - 1 cup

5. Chopped white onion - ½ cup

6. Chicken broth - ½ cup

7. Garlic, minced - 3 cloves

8. Salt - ½ teaspoon

9. Crushed red chile flakes - ½ teaspoon

10. Shredded Monterey Jack cheese - 3 cups

11. Grated Parmesan cheese - 2 cups

How to cook deliciously - Instant Pot Spinach and Artichoke Dip

1. Stage

Combine artichoke hearts, frozen spinach, 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.

2. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.