Instant Pot Spinach Artichoke Dip

Spinach artichoke dip has never been easier than when it's made in the Instant Pot. This is a party favorite that you will definitely want to double!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Broil 5 minutes
Total Time 15 minutes
Servings 10
Calories 328kcal


  • 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.


Serving: 1g | Calories: 328kcal | Carbohydrates: 32g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Sodium: 695mg | Fiber: 14g | Sugar: 3g