Instant Pot Spinach Artichoke Dip
It's quick and easy to make this delicious and crave-worthy Instant Pot Spinach Artichoke Dip!
Servings 12
Calories 192kcal
Ingredients
- 10 ounces 1 package (283g) frozen chopped spinach thawed and water squeezed out
- 14 ounces 1 can (396g) artichoke hearts drained and roughly chopped
- 8 ounces 1 package (226g) cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1/3 teaspoon grated nutmeg
Instructions
- Mix together the spinach, artichokes, cream cheese, mozzarella cheese, Parmesan, mayonnaise, sour cream, onion powders, garlic, and nutmeg in a pressure-proof container.
- Cover the container with foil, sealing tightly around the edge so that no condensation can seep in.
- Add 1 1/2 cups of water to the Instant Pot insert, and place the trivet into the bottom.
- Put the container on top of the trivet, then cover Instant Pot with lid, seal, and set to Pressure Cook or Manual on High for 10 minutes and cook until done.
- Allow for a Natural Pressure Release of 5 minutes, then perform a quick pressure release to release the rest of the pressure.
- Remove the container from the Instant Pot and carefully discard the foil.
- Stir the cheesy dip and then serve.
Notes
- Use the pot-in-pot method to avoid getting the dreaded burn notice.
- Please make sure to use a pressure-proof container for cooking this dip; whether it's a glass bowl, cake pan, etc.
- Make sure to remove all the water from the spinach before adding to the mixture.
- Don't skip the nutmeg! It adds a delicious and slightly unexpected depth of flavor to this dip.
- The cooking time listed does not include time to come up to pressure or for pressure to release.
Nutrition
Calories: 192kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 487mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg