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!
Love party dips? Check out my Jalapeno Popper Dip, Herb Artichoke White Bean Dip, and my French Onion Dip.
Key ingredients
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!
Recipe Tips
- 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
- crackers
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
INGREDIENTS
- 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
Instructions
- 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.
RECIPE VIDEO
Traci's Recipe Notes
Equipment
- 6 quart Instant Pot or any size pressure cooker
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Chip says
Absolute best I've had. So here's what I did, I subbed the....
Kidding. Did it exactly as posted and it was perfect.
Thanks.
Traci says
Lol and yay! I'm so glad you went for it and are enjoying it 🙂 Thank you for the feedback. Enjoy!
Madison Brown says
This really is the best spinach dip I’ve ever had! Hands down. I add onions & sub pepper jack cheese in for a tiny bit of spice. I also leave out the salt. YUMMY!
Traci says
Nice! So glad you're enjoying it and thanks so much for letting me know 🙂 Cheers!!
Christina says
what is the best way to make this with the intent of serving it hot a few hours later?
thanks!
Traci says
Hello! You can serve it from the Instant Pot on the "keep warm" setting or transfer it to a slow cooker and keep it warm on a low setting. If those ideas don't serve your needs, you could always reheat it via stove or microwave and serve. Let me know if you have any more questions. Thanks and enjoy!
Randi Gregory says
We made this for our football spread and it was by far the best dish! We served with Hawaiian rolls, Italian bread, pita chips, and tortillas. It is so easy and delicious! Thank you!!
Traci says
Yayy! You're so welcome and I'm so glad you went for it 🙂 We love how easy it is too!! I appreciate the feedback - thanks!!
Beth says
How much liquid do I use ?
The Kitchen Girl says
Hi Beth, it's 1/4 cup of the artichoke brine or any other liquid. Let me know if you have other questions 🙂 Enjoy!
JB says
Wow! There isn't an easier appetizer than instant pot spinach artichoke dip. And you're right, it disappears every time, in NO time! Thanks KG!
The Kitchen Girl says
Heck ya!!! I'm crazy about this one too - glad you love it as much as I do 🙂
cathie says
Will this be too much for a 3 qt instant pot or should I cut the sizes down?
The Kitchen Girl says
Hiya, I think you should be find with it as it only yields 4 cups. Let me know if you have any other questions 🙂 Enjoy!!
Julie says
So excited to try this recipe! Can I omit the mayonnaise and use extra sour cream? Thanks!
The Kitchen Girl says
Yes! You sure can. It's in the blogpost notes to do just that 🙂 Let me know if you have other questions. Thanks and enjoy!!
Cheryl says
Made this today. So good! Will be doubling the recipe next time. I like to have dips in the freezer for ready made snacks. I added a little bit of jalapeño pepper. Excellent easy dump and go recipe!
The Kitchen Girl says
Yay! So glad you enjoyed it! We must be related because I do the exact same thing LOL. Thanks for taking the time to leave feedback 🙂
CJ says
So easy and delicious!!! My family said it’s a do again 😍
The Kitchen Girl says
I'm so glad the family gave thumbs up and glad you enjoyed. Thanks so much for taking the time to let me know 🙂
Deanna says
This was not only easy, but very good!! I will definitely make this again 🙂
The Kitchen Girl says
Yay! So glad you enjoyed it 🙂 I'm all about the easy appetizers. Thanks for the feedback. Cheers!
Natalie says
What if all I have is bagged spinach that's not frozen?
The Kitchen Girl says
Hiya! Yes, bagged fresh spinach works great. I like to chop it to avoid large or long pieces. Thanks and hope you enjoy!
Laurie says
If I want to double the recipe, does the cooking time remain the same?
The Kitchen Girl says
Yep, same cook time. IP will take care of it 🙂 Enjoy!!
Kristal Melbye says
I’m confused and have two questions. 1) Do we put a trivet and pan inside the Instant Pot? It mentions that in the article, but not the recipe. 2) Do we chop up the canned artichoke hearts? 3) What about if we use fresh artichoke hearts? Chop that?
The Kitchen Girl says
Hi Kristal, thanks for asking 🙂 1) You only use a trivet and pan if you're using the pot-in-pot method. 2) If using whole canned artichoke hearts, there's no need to chop them because they naturally fall apart after pressure cooking. 3) This recipe uses canned artichoke hearts. You can make artichoke dip from fresh artichoke. You'll have to steam and peel the whole artichoke, remove the choke, and use the heart (chopped) for the dip. It's a bit of work, but here's a recipe for Instant Pot Artichokes. Let me know if you have further questions. Enjoy!
Jeff says
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.
Angela says
Your tips about using the instant pot are great. I never thought to make dip in it!
The Kitchen Girl says
Thanks, Angela 🙂 Glad you're enjoying that! IP dip is even easier than baked spinach dip...YAY!
veenaazmanov says
I just cant wait to try this delicious and creamy Dip. Looks yummy and I love the spinach combination too.
The Kitchen Girl says
Thanks, Veena! So glad you can enjoy this 🙂
Dolly @ Little Home in the Making says
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!
The Kitchen Girl says
Thanks, Dolly! You're going to love your IP even more with spinach artichoke dip in it 😉
Jess says
Spinach Dip in the Instant Pot, this is life-changing!
The Kitchen Girl says
Hehe thanks! I couldn't agree more 🙂
Tisha says
Spinach Artichoke dip is one of my favs!!! I love that this is made in the instanpot! Genius!
The Kitchen Girl says
Thanks Tisha! One of my favs too 🙂 And yep, the IP makes it SO easy!