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Instant Pot Spinach Artichoke Dip is a must-have appetizer for any occasion. It's super creamy and divinely delicious. This party favorite practically makes itself in the Instant Pot, even at the last-minute!
Instant Pot spinach artichoke dip is delightfully scrumptious and the easiest spinach artichoke dip you'll ever 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, and stir in cheese. It's just enough time to make this super quick crostini recipe. It's also amazing with soft French bread too! So, yeah, if you own a pressure cooker, you need this warm artichoke dip recipe in your life!
Ingredient amounts are listed in the printable recipe card below.
- canned artichokes - water-packed or oil-packed, your choice
- frozen spinach - use frozen block spinach or loose kind, either way, no need to thaw
- cream cheese - full fat is best for pressure cooking
- mayonnaise - optional, but if you prefer no mayo, use sour cream in place
- sour cream - or Greek yogurt (full fat is best for pressure cooker)
- garlic cloves - fresh recommended, but garlic powder will work fine.
- salt and pepper - minimal amount used in this recipe.
- grated Parmesan cheese - or Romano cheese will work great too
- shredded Jack cheese - or shredded mozzarella
How to make this recipe
Recipe instructions are listed in the printable recipe card below.
Layer ingredients in the pot - Place spinach and artichokes in the Instant Pot first. Use fresh or frozen spinach (block or loose spinach) and no need to thaw. Then place cream cheese, mayonnaise, sour cream, and seasonings on top. DO NOT add the other cheeses yet.
To pressure cook the dip: Secure the Instant Pot lid, close the pressure valve, and cook on high pressure for 3 minutes, followed by a 10-minute natural pressure release.
Release remaining steam, open lid, and stir to combine. It's not very pretty when you open the lid, but stir it all together and it'll look like your favorite party dip!
Add cheese: Add the shredded Jack cheese and Parmesan cheese and stir to combine.
Serve: Now you're ready to devour!
Do I need to thaw the frozen spinach first?
No, and that's the best part! It's not necessary to thaw spinach because, unlike baked spinach artichoke dip, the pressure cooker does all the work. You can use a frozen spinach block, or the loose kind in the bag. 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!
Can I eat this dip cold or warm?
It's delicious either way! Of course, it's effortless to scoop it up when it's warm. But, you can certainly spread chilled dip over bread or crackers using any utensil. I love it both ways!
- Dip consistency - this spinach artichoke dip is very creamy and fluffy. If you prefer your dip with a stretchy cheese pull, stir in more jack cheese and let it melt just before serving. Or, use mozzarella cheese in place of jack cheese.
- If you want thinner consistency, stir in a splash of reserved artichoke brine to the dip after pressure cooking.
- If you're a fan of browned dip aka caramelization, transfer the pressure cooked dip to an oven safe dish, sprinkle both cheeses on the surface, and place under the broiler a few minutes until golden brown.
- Instant Pot size - I'm using a 6 quart Instant Pot, but you can use any size cooker with this recipe. Of course, the artichoke dip will feel a lonely in a larger pot, but you'll still have success.
- Reheat spinach artichoke dip over medium heat on the stove or medium-high in the microwave until warmed through, stirring as needed. Add a splash of artichoke brine or any liquid to adjust consistency, if needed.
What to eat with spinach artichoke dip
- potato chips
- tortilla chips
- baked crostini recipe - quick and easy party bread
- vegetable sticks
- soft French bread - this is my favorite, easy yeast bread recipe
- pita chips
- pita bread
Can I freeze this dip?
Yes! You can freeze spinach artichoke dip in an airtight container up to 90 days, or longer if vacuum sealed. I almost always have this dip in my freezer and it comes in really handy at the last minute. You can either thaw overnight in the refrigerator, or use the defrost setting on your microwave. Then, enjoy it cold or warm.
Easy dip recipes
- Jalapeno Popper Dip
- Crockpot Spinach Artichoke Dip
- Roasted Red Pepper Hummus
- French Onion Dip with Greek Yogurt
- Baked Spinach Artichoke Dip
- Herb Artichoke White Bean Dip
Don't forget this quick and easy recipe for crostini bread! It's a must for game day and parties!
Instant Pot Spinach Artichoke Dip
- 1 (14 ounce can) Artichoke Hearts drained, reserve brine
- 1 (10 ounce block) Frozen Spinach (or 2 cups loose) or 3 cups chopped fresh spinach
- 8 ounces Cream Cheese
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
- 4 cloves Garlic minced
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- 1 cup Monterey Jack Cheese 4 ounces shredded
- ½ cup Parmesan Cheese shaved, shredded, or fresh grated
- Place ARTICHOKES and FROZEN SPINACH (no need to thaw) in the Instant Pot. Add ¼ cup of the reserved ARTICHOKE BRINE or other cooking liquid.
- 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 the pot to sit undisturbed for a 10-minute natural pressure release (NPR).Then 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. *see footnote for stretchy 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 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.
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