Get ready for a super easy and deliciously creamy spinach artichoke dip, made right in the Instant Pot! This warm and cheesy appetizer is perfect for any occasion and can be prepared in just 15 minutes. All you have to do is add the ingredients to the Instant Pot and let them melt together. Trust me, once you try this quick and simple recipe, you’ll want to make it again and again!
I really like spinach artichoke dip! It’s super creamy and the mix of soft artichokes, spinach, and garlic tastes great. I often eat this dip at Applebee’s, and it’s so yummy and comforting that I find myself wanting it a lot!
Because I wanted this dip so much, I thought, why not make it at home? The recipe is easy, and I think I got the taste just right! I used my Instant Pot to make this dip, which made it even simpler. I’m sure you’re going to like this homemade version of the Applebee’s dip!
If you want to cook whole artichokes in the Instant Pot, I have a recipe for that too. And if you want more Instant Pot recipes, don’t forget to check out my collection of Instant Pot recipes.
The Ingredients
To make the delicious dip, here’s what you’ll need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Spinach – I use frozen chopped spinach as I always have it in my freezer, and since it’s chopped, it’s perfect for this dip.
- Artichoke – I use canned quartered artichoke hearts that I rinse, drain, and chop up.
- Cream cheese and sour cream.
- Stock – Adding stock is important for the Instant Pot to come to pressure. I use homemade vegetable stock that I make in my Instant Pot using kitchen scraps. You can also use chicken stock if that’s what you have available.
- Garlic, chili flakes, and salt.
- Cheese – I used a mix of cheddar cheese and parmesan cheese. You can also use mozzarella if you like or Monterey Jack.
How to Make Instant Pot Spinach Artichoke Dip
This is incredibly easy! You simply add all the ingredients to the Instant Pot, start the cooking process, and then mix in the cheese.
- Start by adding all the ingredients (except for the cheeses) into your Instant Pot. The order is important: first goes the vegetable stock, then the frozen spinach, chopped artichokes, cream cheese, sour cream, and finally, your seasonings. Make sure the cream cheese and sour cream are on top.
- Pressure Cook: Next, without stirring, put the lid on your Instant Pot and set it to pressure cook on high for 2 minutes.
- Release the Steam and Add Cheese: Once the cooking time is up, quickly release the steam and take off the lid. Now it’s time to add the cheeses. Stir in the cheddar and mozzarella (if you’re using it), and the parmesan. Keep mixing until all the cheese has melted and your dip is creamy and smooth!
- To serve, transfer the spinach artichoke dip to a ceramic bowl or dish. If you like, sprinkle some extra cheese on top and pop it under the broiler for a few minutes to get a nice melted cheese topping.
Tip!
This dip goes great with corn tortilla chips and a simple tomato salsa on the side. You can also serve it with crackers or vegetable sticks for dipping.
Recipe Tips
- No Need to Thaw Spinach: You can add the frozen spinach directly into the pot. There’s no need to thaw it first, which saves you time.
- Lighter Option: If you want to make the dip a bit healthier, you can replace the sour cream with Greek yogurt. This will reduce the calories but still keep the dip creamy.
- Ingredient Order Matters: Be sure to add the ingredients to the pot in the order listed in the recipe. Don’t stir them until after the pressure cooking is done.
- Instant Pot Size: This recipe works well in a 6-quart Instant Pot. If you’re using a different size, you may need to adjust the cooking time.
- Making a Smaller Batch: If you want to make less dip, you can use the pot-in-pot method to avoid the Instant Pot’s ‘Burn’ warning. Put the ingredients into a heat-proof dish, place it on the trivet inside the pot, and add a cup of water. After cooking, use oven mitts to remove the dish.
- Leftovers: If you have leftover dip, you can easily reheat it in the microwave. It’s also tasty served with warm cooked pasta for a quick meal.
Recipe FAQs
Yes, you can use fresh spinach. However, you’ll need to wilt it first by sautéing it in a pan or in the Instant Pot before adding the other ingredients.
While the recipe calls for cheddar or mozzarella and parmesan, you can experiment with other types of cheese. Monterey Jack, or even a spicy pepper jack could add a nice twist.
This dip pairs well with a variety of dippers. Try corn tortilla chips, crackers, or vegetable sticks like carrots and bell peppers. For a different twist, you could also serve it with warm, toasted bread.
Yes, you can make this dip ahead of time. After cooking, let it cool, then cover and refrigerate it. When you’re ready to serve, reheat it in the microwave or in the oven until it’s warm and creamy again.
Yes, you can freeze the leftover dip. Store it in an airtight container and it should keep well in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight, then warm it up in the microwave or in the oven.
I hope you enjoy making and eating this delicious Spinach Artichoke Dip as much as I do! If you try it out, please take a moment to rate and review the recipe below. And if you’re on Pinterest, don’t forget to pin this recipe to your favorite board so you can easily find it later. Happy cooking, and enjoy every bite!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Spinach Artichoke Dip
Equipment
- Measuring cups and spoons
- sharp knife
- cutting board
Ingredients
- 1 10 oz package (280 g) frozen chopped spinach
- 1 14 oz can (400 g) quartered artichoke hearts rinsed and drained
- 8 oz block (225 g) cream cheese cubed
- ¾ cup sour cream
- ½ cup (120 ml) vegetable stock
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella or cheddar cheese
- ½ cup parmesan cheese
Instructions
- Add all of the ingredients in the Instant Pot (except for the cheeses) in the following order: Vegetable stock, frozen spinach, chopped artichokes, garlic, cream cheese, sour cream, and seasonings. You want the cream cheese and sour cream to sit on top.
- Without stirring, secure the lid and set the Instant Pot to pressure cook on high for 2 minutes.
- Once done, quickly release the steam and remove the lid.
- Stir in the cheeses (cheddar, mozzarella, and parmesan) until they've melted and the dip is creamy.
Notes:
- There’s no need to thaw the spinach before adding it to the pot.
- For a lighter version, replace the sour cream with Greek yogurt.
- Always add ingredients in the order listed to ensure proper cooking.
- This recipe is perfect for a 6-quart Instant Pot.
- To make a smaller batch and avoid the ‘Burn’ warning, use the pot-in-pot method: place ingredients in a heat-proof dish, set it on the trivet inside the pot with 1 cup of water, and pressure cook. Remember to use oven mitts when removing the dish.
- Leftovers can be microwaved and paired with warm pasta for a tasty meal.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
AER says
This is amazing! We love it.. how many days do you think it’ll keep in the fridge after making it?
Kelly says
Can this be done in a crock pot?
Diana says
Yes! Combine all of the ingredients in the slow cooker and cook on LOW for 2-3 hours or on high for 1 hour.
JP says
This was so easy and delicious – great for a crowd!