Soup Loving Nicole Recipe # Instant Pot® Spinach and Artichoke Dip

A classic appetizer made in just minutes in the Instant Pot®. This has all of the creamy and cheesy goodness you'd expect in a spinach dip without the hassle.

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 8 ounces cream cheese
• 1 cup sour cream
• ½ cup chopped white onion
• ½ cup chicken broth
• 3 cloves garlic, minced
• ½ teaspoon salt
• crushed red chile flakes
• 2 cups grated Parmesan cheese
• 3 cups shredded Monterey Jack cheese

Cooking Directions

1. Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.

Nutrition Facts

• calories439.1
• carbohydrateContent9.4 g
• cholesterolContent99.5 mg
• fatContent34.8 g
• fiberContent2.4 g
• proteinContent23.8 g
• saturatedFatContent21.5 g
• sodiumContent1059.3 mg
• sugarContent1.3 g