★★★★★

Instant Pot Spinach Artichoke Dip

This cheesy, creamy Instant Pot Spinach Artichoke Dip is served warm and ready in MINUTES. It’s the perfect crowd pleasing appetizer, and it’s so easy to make too.

Bowl with spinach artichoke dip and big scoop on a pita chip.

Do you ever find yourself craving restaurant food? I’m not talking about McDonald’s Shamrock Shakes…I’m talking about things like, Panera Mac and Cheese or Olive Garden Pasta e Fagioli Soup.

Last week I was totally craving Applebee’s Spinach Artichoke Dip.

The crazy thing is, I think I’ve only had it twice, but both times it was the comfort food my body craved.

Since I’m on a kick creating Instant Pot recipes, I figured why not give this one a try in the Instant Pot.

I already have a Spinach Artichoke Hummus recipe, and an Artichoke Dip…so I took what I love about those two recipes and combined them into today’s dip!

Instant Pot filled with spinach artichoke dip and wooden spoon.

What you’ll Need for Spinach Artichoke Dip

Spinach. Today’s recipes does not call for fresh spinach. Nope. Save that for spinach salad!

For my Instant Pot Spinach Dip you’ll need a 10oz box of FROZEN spinach. No need to thaw either!

ALL THE CHEESE. To make this creamy dip, you’ll need several varieties of cheese:

  • Cream Cheese
  • Parmesan Cheese
  • Mozzarella Cheese

Artichokes. One can of artichoke hearts, drained. Whether they are quartered or not doesn’t matter. Just don’t get seasoned artichokes.

Seasonings. In addition to garlic, onion powder, and kosher salt, you’ll need sour cream and mayonnaise to finish this creamy dip recipe. And chicken broth (or vegetable broth) to add extra liquid for the Instant Pot.

Ingredients in the Instant Pot for spinach artichoke dip.

How to Make Instant Pot Spinach Dip

STEP 1. Add Ingredients.

Add chicken broth to the bottom of the pot. Top with drained artichokes, garlic, and frozen spinach.

Then add the sour cream, cream cheese, mayonnaise, kosher salt, and onion powder. Do NOT stir.

Be sure to add ingredients in the order stated and DO NOT STIR.

STEP 2. Pressure Cook.

Lock the lid in place and make sure the valve on top is set to SEALING.

Select HIGH PRESSURE (or manual) for 4 minutes.

When cook time ends do a quick release of the pressure by turning the valve on top to “VENTING.”

STEP 3. Add Cheese.

Open the lid and add parmesan and mozzarella cheese to the pot. Stir until smooth.

Serve with pita chips, bagel chips, pretzels, etc. ENJOY.

Tips for Spinach Artichoke Dip in the Instant Pot

  • Follow directions and be sure to add ingredients in the order stated, DO NOT STIR.
  • To add a little heat/spice to the recipe, feel free to sprinkle in some crushed red pepper flakes when adding the cheese.
  • Got leftovers? Serve it with warm rotini or rigatoni pasta. SO GOOD.
  • You can also reheat leftovers in the oven or microwave until desired temperature.

What to serve with this Copycat Applebee’s recipe

I love having a variety of “dippers” available for guests. My favorites include pita chips and pretzels.

However, we also enjoy fresh cut vegetables, corn chips, and cubed bread (either sweet Hawaiian or French bread).

If you’re wondering what crackers to serve with spinach artichoke dip, I like “less seasoned” crackers such as saltines or Club crackers.

More Party Food

Yield: 12 servings

Instant Pot Spinach Artichoke Dip

Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes

This cheesy, creamy Instant Pot Spinach Artichoke Dip is served warm and ready in MINUTES. It’s the perfect crowd pleasing appetizer, and it’s so easy to make too.

Ingredients

  • 1/2 cup chicken broth
  • 1 can (14 oz) artichoke hearts, drained
  • 4 cloves garlic, pressed
  • 1 box (10 oz) frozen spinach
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 package (8 oz) cream cheese
  • 1/2 tsp kosher salt
  • 1 tsp onion powder
  • 1 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Add chicken broth to the bottom of the pot. Top with drained artichokes, garlic, and frozen spinach.
  2. Then add the sour cream, cream cheese, mayonnaise, kosher salt, and onion powder. Do NOT stir.
  3. Lock the lid in place and make sure the valve on top is set to SEALING.
  4. Select HIGH PRESSURE (or manual) for 4 minutes.
  5. When cook time ends do a quick release of the pressure by turning the valve on top to “VENTING.”
  6. Open the lid and add parmesan and mozzarella cheese to the pot. Stir until smooth.
  7. Serve with pita chips, bagel chips, pretzels, etc. ENJOY.

Notes

  • Recipe tested in 6qt Instant Pot.
  • Follow directions and be sure to add ingredients in the order stated, DO NOT STIR.
  • To add a little heat/spice to the recipe, feel free to sprinkle in some crushed red pepper flakes when adding the cheese.
  • Got leftovers? Serve it with warm rotini or rigatoni pasta. SO GOOD.
  • You can also reheat leftovers in the oven or microwave until desired temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 471mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This Instant Pot Spinach Artichoke Dip recipe is a crowd pleaser. Packed with flavor, it’s easy to make too!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 22, 2020

Comments & Reviews

  1. Great recipe! The only tweak I would make next time is pressure cooking it for a min or two longer as my spinach was still a little frozen in the middle. Definitely a keeper!

  2. I have an 8qt and believe I need to have one cup of liquid when cooking in it. Does anyone know if I should use 1 c of broth as opposed to the 1/2 c or would it turn out without making any adjustments?

  3. I’m interested in the spinach artichoke dip. But don’t have installed pot. Can i use a crock pot for several hours to do it?

  4. I’m thinking this would work in the crockpot minus the chicken broth? I’ve made a similar to your recipe in the crockpot that uses fresh spinach, shredded mozzarella but no mayo. Thoughts? I do not have an instant pot and no plans to purchase one.

  5. LOVE! LOVE! THIS RECIPE! MY FAVORITE DIP RECIPE OF ALL TIME!!!!!! I
    I HAVE A SMALL PROBLEM! I DO NOT HAVE AN INSTANT POT! I AM 75 YEARS OLD!, AND LIVE IN A SMALL APARTMENT!, WITH SMALL STORAGE SPACE.
    I LOVE EVERYTHING YOU POST! A BIG QUESTION FOR YOU! DO YOU HAVE THE RECIPE, FOR MAKING THIS IN A CROCK POT?? I HAVE AN OBLONG CERAMIC LINED CROCK POT! THAT I USE FOR ALOT OF COOKING? I CAN GUARANTEE, THAT I WILL NOT STIR THE POT‼️‼️
    I WOULD BESO GRATEFUL! IF YOU WERE ABLE TO PASS ALONG SOME ADVICE, TO THIS “OLDER THEN DIRT”, FAN👏🤔
    THANK YOU‼️

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