Hand-Selected Recipes and Stories Straight to Your Inbox

Instant Pot Spinach Artichoke Dip

Ramona King

Instant Pot Spinach Artichoke Dip


We made this beloved, cheesy game day snack in an Instant Pot and it's all the better for it

Let’s be honest: Dips are good all year-round. At cookouts, parties, baby showers — even weddings — you’re bound to find a bowl of dip surrounded by chips. It’s a snack we love to make because it’s easy to throw together and share with friends. And dips are just plain tasty.

There is a quickly approaching time of year, however, when we seem to dig into more dip than usual. Maybe it’s the gathering of people at tailgates or in your home to watch the big game, or the little moments of comfort a warm dip brings to you with each bite — we’re not totally sure why we’re obsessed with dips during the colder months, but it’s safe to say dip season is about to be upon us. 

Any party professional has their go-to, tried-and-true dip recipe that will easily be consumed before kickoff unless you double the batch. Instead of wrestling together all of the pots and pans needed to make a giant bowl of classic spinach and artichoke dip, we recommend breaking out your Instant Pot.

Yes, you heard that right. We’ve made everything from barbecue to collard greens in an Instant Pot, so it’s only fair to make a dip in one as well.

Spinach artichoke dip is a surefire crowd-pleaser, but you’ll totally blow your guests' minds when you tell them you assembled the entire dish in 15 minutes. Traditionally, the dip is made on the stovetop or in a slow cooker, but using the pressure cooker function of an Instant Pot only requires five minutes of cook time at high pressure.Chef Jeffrey Gardner has a few tips to make sure your dip comes out perfectly each time. “For the dip, making sure you have the correct ratio of liquid to fat is likely most important,” he said. “As is a fast cook time so that the aforementioned fat doesn’t separate and turn the dip into an oil slick.” 

He also recommends trying out the different settings. If you’ve never used an Instant Pot before, it’s okay to try the slow cooker setting on it the first time instead of jumping right into the pressure cooker setting. Said Jeffrey: “I’ve only made one dip in the Instant Pot, so I definitely wouldn’t claim to be an authority on it, but with the Instant Pot, you can either go for speed (the spinach artichoke dip took 5 minutes on manual once it reached full pressure) or treat it like a slow cooker. The choice is yours.”

This fast and easy method allows you to have more time to focus on checking off your to-do list before your other guests arrive. You might even have enough extra time to make an additional dish. 

Like a slow cooker, you can leave the dip in the Instant Pot and let guests serve themselves whenever they want a snack throughout the game. The settings on an Instant Pot allows you to keep it warm for hours without overcooking it. 

Even better, we love that you can make and serve this appetizer in one dish because it’ll make for an easy clean-up once your guests leave. 

Instant Pot Spinach-Artichoke Dip
Note: You do not need to thaw the frozen spinach before adding it to the Instant Pot.

Serves: 8
Hands On Time: 15 minutes
Total Time: 15 minutes

1 (15-ounce) bag frozen chopped spinach
2 (7.5-ounce) jars quartered artichoke hearts, drained
1 small yellow onion, diced
3 cloves garlic, minced
8 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup chicken broth
12 ounces Parmesan cheese, grated
8 ounces Monterey Jack cheese, grated
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

In an Instant Pot, combine the spinach, artichokes, onion, garlic, cream cheese, sour cream, mayonnaise and chicken broth. Close the lid, turn the function to manual and cook for 5 minutes under high pressure. Remove the lid and stir in the cheeses and hot sauce. Season to taste with salt and pepper. Serve with tortilla chips.

Author image

Rachel Taylor is a staff writer at Southern Kitchen. She moved to Atlanta earlier this year after graduating college in Maryland, and has been a digital audience specialist at the Atlanta Journal-Constitution and Politically Georgia, as well as a freelance writer for publications such as USA Today and the Delmarva Daily Times on Maryland's Eastern Shore. She has lived in France and Italy, and loves to travel.