Instant Pot Spinach Artichoke Dip is everyone's favorite warm appetizer for any occasion. It's super creamy and divinely delicious. This spinach artichoke dip is an easy Instant Pot recipe that practically makes itself in 20 minutes.
Instant Pot spinach artichoke dip is as delightfully scrumptious as my Baked Spinach and Artichoke Dip, but it’s even easier to make. How so? Well, there’s no thawing or squeezing spinach and there's no waiting for cream cheese to soften. You just toss everything into the cooker, go do stuff, come back, stir in cheese, and devour! So, yeah, if you own a pressure cooker, you need this warm artichoke dip recipe in yo life!
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Instant pot spinach artichoke dip ingredients
* see recipe card below for FULL PRINTABLE recipe
- canned artichokes
- frozen spinach (block or bag)
- cream cheese
- mayonnaise
- sour cream
- garlic
- salt and pepper
- grated Parmesan cheese
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How to make Instant Pot spinach artichoke dip
* see recipe card below for FULL PRINTABLE recipe
- Add all ingredients (except Jack cheese and Parmesan cheese) to the Instant Pot. Note: it's fine to add a frozen block of spinach ... no need to thaw first.
- Secure lid, close pressure valve, and cook on high pressure for 3 minutes with a 10-minute natural pressure release.
- Release remaining steam, open lid, stir in cheeses, remove dip from heat source, and devour.
Can I use frozen spinach for Instant Pot Spinach Dip
You sure can and there's no need to thaw it! You can use a 10 oz spinach block or use the loose, frozen spinach in a bag (my personal fav). Either way, there’s no thawing, rinsing, or squeezing the water from it. Just drop it in and let the Instant Pot do the rest!
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How to make spinach dip in the Instant Pot using pot-in-pot method
You might want to use the pot-in-pot method for this recipe if you want to A) make the dip in a serving dish, or B) you want to reduce the batch size, or C) you want to bake cheese on the surface of the dip after pressure cooking it. Here's how:
- Place the stainless insert in the body of the Instant Pot with 1 cup of water and a trivet in place.
- Add dip ingredients to a heat-safe dish (like this 7” aluminum cake pan).
- Place the pan on the trivet and proceed with the pressure cooking instructions and pressure release.
- After safely opening the lid, carefully transfer the dip dish outside of the Instant Pot.
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What to eat with spinach artichoke dip
- potato chips
- tortilla chips
- crostini (grab this easy recipe!)
- vegetable sticks
- French bread (grab this easy recipe!)
- pita chips
- pita bread
- crackers
Can you freeze spinach artichoke dip?
Yes! You can store it in a freezer-safe container up to 90 days. To thaw, just put it in the refrigerator to thaw overnight. After that, it's ready to heat-and-serve, or enjoy cold.
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- Baked Spinach Artichoke Dip
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Instant Pot Spinach Artichoke Dip
Ingredients
- 14 oz can Artichoke Hearts (Quartered) drained, reserve brine
- 9 oz pkg Frozen Spinach same as 2 1/2 cups loose frozen spinach
- 8 oz pkg Cream Cheese
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 4 Garlic Cloves minced
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 1 cup Monterey Jack Cheese 4 oz shredded
- 1/2 cup Grated Parmesan Cheese 2 oz
RECIPE VIDEO
Recipe Instructions
- Place ARTICHOKES and frozen SPINACH on the bottom of the stainless insert of the Instant Pot. Pour in 1/4 cup of the reserved ARTICHOKE BRINE or other liquid. (No need to thaw spinach)Note: See pot-in-pot method in recipe notes below.
- Place CREAM CHEESE, MAYONNAISE, SOUR CREAM, and GARLIC on top of the spinach and artichokes. Add SALT and PEPPER.
- Secure the lid, turn pressure valve to “Sealing” and select “Manual” or “Pressure Cook” on HIGH for 3 minutes.
- When cooker is done, allow a 10-minute natural pressure release (NPR). Flip the pressure valve to the "venting" position and release any remaining steam.
- Open the lid, stir in JACK CHEESE and PARMESAN CHEESE until smooth and creamy. It will be very creamy and fluffy. If you want it stretchy-cheesy, you can stir in small amounts of additional jack cheese.
- Press the "cancel" button to terminate "keep warm" mode to prevent overcooking the dip. The constant heat can make the creamy texture become lumpy.
Serving and Storage and Reheat Instructions
- Warm dip can be enjoyed immediately with bread, crackers, vegetables, or chips...or from a spoon 😉
- To serve cold, allow to cool, then refrigerate until chilled through, and serve. Note: texture will be firm.
- Refrigerate in an airtight container up to 5 days or freeze up to 30 days.
- To reheat, stir in small amounts of reserved ARTICHOKE BRINE (or any preferred liquid) to adjust consistency, if desired. Reheat dip over medium heat on the stove or medium-high in the microwave until warmed through, stirring as needed.
RECIPE NOTES
- Place the stainless insert in the body of the Instant Pot with 1 cup of water and a trivet in place.
- Add dip ingredients to a heat-safe dish (like this 7” aluminum cake pan).
- Place the cake pan on the trivet and proceed with the pressure cooking instructions and pressure release listed in the recipe.
- After safely opening the lid, carefully transfer the dip dish outside of the Instant Pot.
Nutrition
Get more INSTANT POT recipes
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If I want to double the recipe, does the cooking time remain the same?
Yep, same cook time. IP will take care of it 🙂 Enjoy!!
Where does the garlic go?
Hi Luisa, it goes in with the cream cheese. Enjoy! 🙂
I’m confused and have two questions. 1) Do we put a trivet and pan inside? It mentions that in the article, but not the recipe. 2) Do we chop up the artichoke hearts? What about if we use fresh so snack? Chop that?
Hi Kristal, thanks for asking 🙂 1) You only use a trivet and pan if you're using the pot-in-pot method. I just edited the recipe notes to include those instructions. 2) If using whole canned artichoke hearts, I would quarter them. I would not use fresh artichoke hearts for this recipe as they will not cook properly in this recipe. Let me know if you have further questions. Enjoy!
Delicious and will definitely be making this again and again! Can't believe how easy it is in the Instant Pot. Dump-and-start...my favorite kind of recipe.
Your tips about using the instant pot are great. I never thought to make dip in it!
Thanks, Angela 🙂 Glad you're enjoying that! IP dip is even easier than baked spinach dip...YAY!
I just cant wait to try this delicious and creamy Dip. Looks yummy and I love the spinach combination too.
Thanks, Veena! So glad you can enjoy this 🙂
I would NEVER think you could do Spinach Artichoke dip in the INSTANT POT! What a great idea! Can't wait to try. I love my Instant pot!
Thanks, Dolly! You're going to love your IP even more with spinach artichoke dip in it 😉
Spinach Dip in the Instant Pot, this is life-changing!
Hehe thanks! I couldn't agree more 🙂
Spinach Artichoke dip is one of my favs!!! I love that this is made in the instanpot! Genius!
Thanks Tisha! One of my favs too 🙂 And yep, the IP makes it SO easy!