Instant Pot Spinach Artichoke Dip Recipe
A fan favorite for gatherings off all sorts, this Instant Pot Spinach Artichoke Dip recipe is a simple and delicious appetizer recipe!
Are you looking for a versatile game day recipe, your next family gathering, or just to enjoy with a movie? This Instant Pot Spinach Artichoke Dip recipe is perfect for you. It will satisfy all sorts of crowds and is simple and fast to make in your Instant Pot. Perfect for those last-minute get-togethers or to satisfy a craving!
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Key Ingredients for Instant Pot Spinach Artichoke Dip Recipe
- Water (or Chicken broth)
- Cream Cheese
- Sour Cream
- Shredded Mozzarella Cheese
- Shredded Gruyere Cheese
- Frozen Spinach
- Canned Artichoke Hearts
- Kosher Salt
- Freshly Cracked Black Pepper
Canned vs. Jarred Artichoke Hearts
When looking for the artichoke hearts, the best version to use for this recipe is the canned artichoke hearts in water or oil. Typically, the jarred artichoke hearts are marinated and will result in a dip that has a marinated tang to it. The plain canned artichoke hearts are what you want.
Frozen vs. Fresh Spinach
Unlike the baked version of this recipe, you can use frozen spinach for this. Additionally, since you will be putting it in the Instant Pot, you can just put the whole frozen chunk of spinach in the pot and cook it like that. This Instant Pot recipe is designed to utilize the extra liquid from the defrosting spinach, so no need to thaw or squeeze dry. We are keeping it simple!
Pre-Shredded Cheese or Freshly Shredded Cheese?
We highly recommend you shred your own cheese for this recipe. Since the cheese an ingredient you want to come forward when you taste it, using quality cheese is important. (Plus, you aren’t adding the anti-caking ingredients that come in most shredded cheeses you buy in the store.) I use a fabulous box grater for this that measures into a cup for you (I will link it below for you.) This way I can shred the cheese, measure simultaneously, and keep my counter clean!
How to Make Spinach Artichoke Dip in Instant Pot
This recipe is incredibly simple. All you need to do is put all your ingredients (except the cheese) in the Instant Pot, cook for 4 minutes, quick release remaining pressure (following manufacturer’s instructions), then stir in the cheese and salt and pepper at the end. That’s it. It is ready in minutes!
How to Serve Instant Pot Spinach Artichoke Dip
How you serve this dip largely depends on how you want to serve it. You can serve directly from the Instant Pot, or spoon it into a couple of bowls for your crowd to then serve themselves from. I typically opt for the second to avoid having a hot Instant Pot in the mix–and it is much prettier in nice bowls.
Items Used for This Recipe
What to Serve with Spinach Artichoke Dip
Spinach Artichoke Dip is could be considered a ‘most valuable player’ dip. Meaning, you can dress this dip up or down depending on the crowd you are serving to. If it’s a casual event, tortilla chips are great–this is how we typically consume it. If you want something more upscale, you can serve with crostini or even as a dip for a vegetable tray.
Can I Make It Ahead of Time?
Absolutely! Just store your dip in the refrigerator in an air-tight container for up to three days. Then pop in the microwave to reheat or reheat in a small pan on the range.
Can I Freeze Spinach Artichoke Dip?
Yes. You can freeze this dip for up to 90 days. When ready to use it, thaw in the refrigerator overnight and reheat.
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- 1/2 C. Water
- 2 Cloves Garlic, Minced
- 12 oz. Frozen Chopped Spinach
- 1-12 oz. Can Artichoke hearts, drained and rough chopped
- 8 oz. Cream Cheese, softened
- 2/3 C. Sour Cream
- 1/3 C. Mayonnaise
- 1 1/2 C. Mozzarella Cheese, shredded
- 2/3 C. Parmesan Cheese, grated
- 2/3 C. Gruyere Cheese, shredded
- Kosher Salt
- Freshly Cracked Black Pepper
- Add to the Instant Pot the following ingredients in this order: water, garlic, spinach, artichoke hearts, cream cheese, sour cream, and mayonnaise.
- Close lid and cook on High pressure for 4 minutes.
- While cooking, shred the cheeses and set aside.
- After the cooking time has completed, do a quick release of pressure from your Instant Pot following manufacturer's instructions.
- When the pressure is fully released from your Instant Pot, remove the lid and stir in the cheeses.
- Season with salt and pepper as desired.
- Serve from the Instant Pot or spoon into smaller dishes for serving.
Always follow manufacturer's directions when sealing and venting an Instant Pot.
This recipe was made using an 8 qt instant pot, but can be made in smaller versions.
You can substitute chicken broth for water if you would like a richer taste.
Put the spinach in as a frozen block. No need to thaw or break up.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 60mgSodium: 542mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 11g