This Instant Pot Spinach Artichoke dip is cheesy, easy, and ready in under 20 minutes. It’s based off our popular copycat Applebee’s spinach artichoke dip. Trust us – you’ll want to double this one.
Pressure Cooker Spinach Dip
One of my favorite things is to turn our most loved recipes into Instant Pot versions.
Not because their originals aren’t amazing (because they are!), but because sometimes, you don’t always have the oven space for them, especially when it’s something like an appetizer.
I’ve been wanting to turn our Copycat Applebee’s Spinach Artichoke dip into an Instant Pot recipe for so long, and with Christmas and New Year’s Eve just a few days away, I figured that now was the best time.
Because who doesn’t love a delicious dip to snack on during the holidays?!
This recipe couldn’t be easier, and it’s ready in almost no time at all.
It’s delicious when served with crackers, chips, bread, and more. You could even add some chopped up chicken breast to it to make it a complete meal!
Oven Safe baking dish (optional) – I LOVE my Rachel Ray stoneware, which is in these pictures.
Pressure Cooker Spinach Artichoke Dip
Printable recipe can be found below with exact measurements
Frozen Spinach – make sure you thaw it and squeeze out the extra juices
Canned artichoke hearts – I prefer the quartered versions
Prepared Alfredo sauce – any variety will do, but I usually get a garlic one
Parmesan Romano Cheese
Thaw frozen spinach and, using a couple of paper towels, squeeze out as much excess liquid as you can
Chop the artichokes into smaller pieces.
Spray the Instant Pot with cooking spray.
Combine both of these in the Instant Pot.
Add the rest of the ingredients and stir well.
Place lid on the Instant Pot and set it to high manual pressure for five minutes.
Once the timer counts down, release pressure immediately.
You can serve immediately or you can transfer to an over safe dish and broil for 3-5 minutes or until browned and bubbly. I like to sprinkle some extra parmesan romano cheese on top before broiling.
- I sometimes get the Kraft Italian Cheese blend and use that for all the cheese.
- Make sure you use softened cream cheese and that it gets mixed up really well before you start the Instant Pot
- You can serve it straight from the Instant Pot if you want, and it will taste great. However, it is a little bit thinner this way. I like having it nice and bubbly and a little thicker, so I put mine into an oven-proof baking dish and broil it for 3-5 minutes. I will usually sprinkle some extra shredded parmesan and romano cheese on top.
- Great when served with chips, crackers, or bread.
- Isn’t this just as easy in the oven? Why should I use the Instant Pot? There is no “should be” with a spinach artichoke dip. It’s easy in the oven, and it’s easy in the Instant Pot. It’s all a matter of what vessels you have available to you. I don’t know about you, but I usually have multiple things cooking at once, especially during the holidays, so I use all the means of cooking that I have available.
- What kind of Alfredo sauce did you use? This particular time when I took pictures, I used Prego, but I use whatever is on sale. I tend to get a kind that has garlic in it.
- It turned out watery – what did I do wrong? The Instant Pot version is a little thinner than when it’s baked in the oven, but if it’s watery, you likely didn’t get enough liquid out of the spinach. Pat those spinach leaves dry! You can turn the Instant Pot to saute and that can help thicken it up – just make sure you constantly stir it.
- Can I substitute *blank*? You can always make substitutions, but I can’t take any credit for failure if the recipe isn’t followed exactly 🙂
- 10 ounces frozen spinach - thawed
- 10-12 ounces quartered artichoke hearts
- 4 ounces cream cheese, softened
- 1 15 ounce jar prepared alfredo sauce
- 1 cup parmesan romano cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Thaw frozen spinach and, using a couple of paper towels, squeeze out as much excess liquid as you can
- Chop the artichokes into smaller pieces.
- Spray your Instant Pot with cooking spray.
- Combine both of these in the Instant Pot.
- Add the rest of the ingredients and stir well.
- Place lid on the Instant Pot and set it to high manual pressure for five minutes.
- Once the timer counts down, release pressure immediately.
- You can serve immediately or you can transfer to an over safe dish and broil for 3-5 minutes or until browned and bubbly. I like to sprinkle some extra parmesan romano cheese on top before broiling.
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 328 Saturated Fat: 11g Sodium: 695mg Carbohydrates: 32g Fiber: 14g Sugar: 3g Protein: 14g
Other Instant Pot Recipes You May Enjoy:
- 20+ Amazing Instant Pot Appetizers for Parties
- Instant Pot Queso Dip Recipe
- Instant Pot Hawaiian Meatballs