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5 from 11 votes

Instant Pot Spinach Artichoke Dip

Learn how to make the Ultimate Instant Pot Spinach Artichoke Dip (Pressure Cooker Spinach Artichoke Dip). Creamy cheesy umami bite of crusted toasty bread or crispy tortilla chips. Your party crowd will rave over this deliciously addictive party appetizer!
Servings 6 - 10
Total Time 40 mins

Ingredients

  • 1 package (10oz or 284g) frozen chopped spinach , drained and squeezed
  • 1 can (14oz or 215g) artichoke hearts , drained and roughly chopped
  • 3 tablespoons (42g) unsalted butter
  • 1 (260g) onion , minced
  • 3 cloves (11g) garlic , minced
  • 8 oz (227g) cream cheese , softened at room temperature
  • ½ cup (96g) shredded Gruyere cheese
  • ½ cup (96g) shredded mozzarella cheese
  • ½ cup (96g) finely grated Parmesan cheese
  • ½ teaspoon (0.5g) Italian seasoning
  • Salt

Instructions

  • Saute Onions and Garlic: Press "Saute" button to "Sauté Less" to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins).
    Add 3 tbsp unsalted butter (45g) in Instant Pot, and ensure the whole bottom is coated with butter.
    Add in minced onion, minced garlic, and a pinch of salt, then let them cook for 5 minutes to soften the onions (stir occasionally). Turn off the heat.
  • Make Spinach Artichoke Mixture: In a large mixing bowl, mix together 8oz (227g) soften cream cheese, chopped artichoke hearts, chopped spinach, ½ cup (96g) shredded Gruyere cheese, ½ cup (96g) shredded mozzarella cheese, ½ cup (96g) finely grated Parmesan cheese, and ½ tsp (0.5g) Italian seasoning.
    Mix the onion butter mixture into the spinach cheese mixture. Give it a taste and season with salt and freshly ground black pepper (for reference, we used a large pinch of salt). Transfer everything into a cake pan.
  • Pressure Cook Spinach Artichoke Dip: Clean and dry the inner pot. Add 1 cup (250ml) cold water, and a trivet in Instant Pot. Place the cake pan filled with spinach artichoke dip on the trivet.
    Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 14 minutes + 10 minutes Natural Release. Open the lid carefully.
  • Optional - Melt Cheese: Sprinkle mozzarella cheese and Parmesan cheese on top of the spinach artichoke dip.
    Place the air fryer lid on the Instant Pot Duo Crisp. Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes.
    *Pro Tip: It takes roughly 6 - 7 minutes + the preheat time. You can open the lid to check the progress.
    *Oven Method: Place the cake pan on the top rack of the oven, then use the broil function for a few minutes.
  • Serve: Serve this crowd-pleasing spinach artichoke dip with crackers, tortilla chips, or lightly toasted baguette slices. Enjoy your wonderful party~ :)

Notes

1) Amount of Spinach: Adjust the amount of spinach according to your preference on how spinach-dense or creamy you want the dip to be.
2) Instant Pot Duo Crisp’s Saute Function: Press "Saute" button to "Saute Lo", then press "Start".
3) Substitute for Fresh Onion & Garlic: If you are tight on time, you can skip Step 1 and use ¼ tsp garlic powder and ¼ tsp onion powder instead in Step 2.
4) Reserve Some Cheese for Melting Step: If you are planning to melt some cheese on top, remember to save 2 tablespoons of mozzarella cheese and Parmesan cheese for Step 4.
5) Cooking Time Adjustment for Bigger/Smaller Pan: Since we fully packed a 6x3 cake pan with spinach artichoke dip, we will need a slightly longer cooking time.
  • 7x3 Cake Pan: Pressure cook at High Pressure for 12 minutes + 10 minutes Natural Release. 
  • 6oz Ramekins: Pressure cook at High Pressure 7 minutes + 10 minutes Natural Release.
6) Toasting Baguette Slices with Air Fryer Function: It took 3 - 4 minutes on the trivet at 400°F to lightly toast baguette slices with Instant Pot Duo Crisp's airfryer function.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 217kcal

Nutrition

Calories: 217kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 311mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4098IU | Vitamin C: 8mg | Calcium: 224mg | Iron: 1mg