Pressure Cooker Spinach Artichoke Dip
Instant Pot Spinach Artichoke Dip is a restaurant favorite that’s easy and quick to make from scratch at home in your pressure cooker! This hot spinach artichoke dip is creamy, cheesy, and spiced up with a little garlic and cayenne pepper.
Looking for something easy to make for holiday parties or planning your New Year’s Eve spread? THIS IS YOUR RECIPE!
This Pressure Cooker Spinach Artichoke Dip is a great appetizer! Save your oven space for other appetizers and main dishes by using your Instant Pot to “bake” this party favorite. And the from-scratch recipe allows you to tailor the flavor to your crowd.
How to Cook Spinach Artichoke Dip in an Instant Pot or Electric Pressure Cooker
This Instant Pot Spinach Artichoke Dip recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot.
I love cooking this dip using the pot in pot method because you get a gentler, even heat to warm through this dip. Plus, you can serve it right out of the pot you “bake” it in.
What Kind of Dish Do I Use?
You can use any oven-safe dish to make this easy Spinach Artichoke Dip in your electric pressure cooker.
Ever since I got my Instant Pot Duo Crisp, I’ve loved making this dish in a pretty souffle dish because I can cook it, crisp it, and serve it directly from the dish I cook it in!
The recipe calls for a 1-quart (32 ounce) dish, but the 1.5-quart dish will also fit in your 6-quart pressure cooker on a low trivet.
If you don’t have a souffle dish, a regular 7-inch cake pan works great! Consider using nonstick cooking spray if you’re using a metal dish.
Don’t forget to use foil sling to make it easier to get the dish out of the cooking pot!
A Few Notes on Ingredients
I like to use frozen spinach since it’s easier to get all of the water out. If you prefer, you can use wilted fresh spinach, but be sure to “wring” out all the extra water.
If you have a favorite crockpot spinach artichoke dip recipe, you can use this recipe as a template for adapting it to the electric pressure cooker. (Just make sure to use similar amounts.)
I adapted the recipe for the pressure cooker from the Hot Spinach Dip on King Arthur Flour. I like that it’s a bit creamier than many other hot spinach dips, and I love the slight spice. Then I added artichokes because I love the texture they give the finished dish.
How to Serve Instant Pot Spinach Artichoke Dip
This pressure cooker artichoke dip is perfect served hot and melty right out of the pressure cooker.
Some restaurants add breadcrumbs and extra Parmesan cheese to their spinach artichoke dip. (If you want to do this, follow the topping instructions from my Instant Pot Au Gratin Potatoes.)
If you have a Mealthy CrispLid or Instant Pot Duo Crisp, you can brown it up all in the same pot. Simply add desired topping and switch out the lid and air fry for a few minutes until browned. (No crisp lid? Just pop it under the broiler for a more golden-brown look.)
The dip is perfect for your favorite artisan bread like a baguette or a crusty sour dough. It’s also great with crackers, tortilla chips, and pita chips.
Can I Make Spinach Artichoke Dip In Advance?
Absolutely! Since it’s such an easy dish, I prefer to mix it at home and cook it at the party.
However, if you’d rather, you can also cook it earlier in the day and refrigerate until just before the party starts. Return the covered pan to the pressure cooker and cook at High Pressure in 5 minute increments until your dip reaches your desired temperature.
Use an instant-read thermometer to verify it is at least 160°F after cooking.
(If you’re impatient like me, leftovers also do well with a few minutes in the microwave.)
Things to Try Next
- Three-Ingredient Pressure Cooker / Instant Pot Grape Jelly Meatballs
- Sticky and Sweet Instant Pot Teriyaki Chicken Wings
- Bacon Wrapped Chicken Jalapeno Bites (oven-baked recipe from Barbara Bakes)
- Easy-to-Serve Pressure Cooker / Instant Pot Cheesecake Bites
Update: I’ve made this pressure cooker artichoke spinach dip several times since that first day and it’s always a hit. Here’s a short video to show you how easy it is to make in the pressure cooker.
Love this recipe? Be sure to leave a review!
Pressure Cooker / Instant Pot Spinach Artichoke Dip
Instant Pot Spinach Artichoke Dip is an easy appetizer that's perfect for any party! This hot spinach artichoke dip is creamy, cheesy, and spiced up with a little garlic and cayenne pepper.
Ingredients
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 can (14 ounce) artichoke hearts, drained and coarsely chopped
- 1 cup light mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 teaspoon garlic salt
- 1/4 teaspoon fresh ground black pepper
- Pinch of cayenne pepper
- Pita wedges, tortilla chips, or sliced bread, for serving
Instructions
- In a large bowl, combine spinach, artichoke hearts, mayonnaise, Parmesan cheese, mozzarella cheese, sour cream, garlic salt, pepper, and cayenne pepper. Stir until well combined.
- Spoon the mixture into a lightly greased small baking dish (1-quart) that will fit in your pressure cooking pot. Cover baking dish tightly with foil.
- Pour 2 cups of water into the cooking pot and place a trivet in the bottom. Carefully center the filled baking dish on a sling and lower it onto the trivet. Fold the sling down so it does not interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the cook time for 10 minutes.
- When the cook time ends, turn off pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Check the dip to make sure the cheese is melted and the dip is hot.
- If desired, transfer the dish to a broiler oven or use the Air Fry setting on your Duo Crisp, CrispLid, or Ninja Foodi to brown the top.
- Serve warm with pita wedges, tortilla chips, or as a spread for sliced French bread.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 545mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 7g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot.
That’s one of my favorite pressure cooker accessories too.
This is my favorite spinach artichoke dip, and it’s so easy to make! I also have bought your electric pressure cooker book. It’s fabulous! I bought it for my 3 daughters and they use it all the time. Thanks for sharing your cooking recipes. you make our busy lives so much better.
Thanks Phylis – what a sweet comment. I really appreciate it!
Hello! I just got a instant pot for Christmas (YAY!) and am wanting to try out something easy for my first dish. Being pregnant, I’ve had a huge craving for spinach and artichoke dip😋 Your recipe is the one I’ve been most excited about, but have noticed that a lot of other recipes call for cream cheese. Have you ever added cream cheese to your recipe? Thanks in advance!
Hi Alexa – congratulations on your new Instant Pot! I haven’t added cream cheese to this recipe, but it sounds like a great addition to me. Let me know how it goes. Happy New Year!
Thanks for your quick response! We tried this last night and it was SO yummy and SO easy. I didn’t end up adding cream cheese, but a little more regular mozzarella. Next time, I think I will add a little more artichokes and a little less spinach as I think I added too much spinach to begin with. Regardless, it’s a phenomenal recipe and definitely a win for the fam=) Thanks so much!
Thanks so much Alexa!
Wow, I’ve never seen artichoke dip cooked in a pressure cooker before. Definitely looks like an interesting way to do it! Gonna have to try this next time.
I love spinach and artichoke dip, too. I am going to get all of the ingredients and make it soon.
Great! Enjoy 🙂
I have a question. How would I cook a Christmas Irish boiled pudding in the pressure cooker? My mother mixed up the pudding (its really a cake) and put it in a double boiler and screamed it for hours. The pudding has suet in it and that needs to melt into the cake. I’m hopeful that it can be done in the pressure cooker. Please advise.
Hi Pat – you would make it similarly to this recipe https://www.pressurecookingtoday.com/steamed-carrot-pudding-cake/
That looks absolutely delicious!
Can i use the equivalent of fresh spinach and steam it? I have tons of fresh spinach i need to get rid of
Hi Andrea – you can but be sure and wring out as much water as possible.
Oh boy, wait until Robin sees this-Artichoke Dip is one of her favorites-as is her pressure cooker! This recipe is right up her alley. Perfect for her stay at home New Year’s Eve with the family. It does look super delicious, Barbara.
Happy New Year!
I made this tonight exactly as directed and finished it off under the broiler. It was so good. Everyone loved it. Thank you!
I’d like to make this for a party; how should I reheat it when I get to the host’s house? Thanks!
Hi Barbara – I’d probably just cook it before you leave and take it in the pressure cooker. Then you wouldn’t need to reheat it. But if you put it in a microwaveable dish, you could reheat it in the microwave.
Sounds delicious! Will have to make for football on Sundays! Thank you for your wonderful website. I just bought my Instant Pot a couple of months ago and you have helped me immensely!
What a sweet comment. Thanks so much Deanna!
Delish…threw some bread crumbs in butter on top and stuck under the broiler! Delish, Thank you! Keep up the good work. So wonderful to have a place to go to when you want to pressure cook something!!! :0)
Thanks so much Lisa! The crumb topping is a fabulous idea.
P.S. It’s going to be 100 degrees here today and I didn’t want to turn on the oven. So glad I ran across this recipe!
How did you know? Yesterday, I saw a recipe for artichoke dip and started craving it. I bought a beautiful baguette, deciding I’d make it. Now, I see this. Great idea to adapt this to the PC! Thanks!
Thanks Debby!
I know….lite, lite, lite is the keyword for everything now-a-days…but here is another option. I found a SUPER easy way to make my own mayo using an immersion hand blender. It does use a raw egg yolk, so this isn’t for everyone. Pasteurized egg product does not work.
1 cup Canola Oil
1 Lg. Egg Yolk, no white. Room temperature
1 tsp. Dijon Mustard (Any mustard will work except whole grain. I use Chipotle Mustard too!)
1T Water
1T Fresh Lemon Juice – usually from one half a lemon
Place all ingredients – IN ORDER – in a straight sided measuring cup that is at least 2 cups. Straight sided is important! Then, place your immersion blender against the bottom of the blending cup. Turn on and leave running. Leave the blender against the bottom of the cup for at least 45 seconds. Then, slowly raise the blender up to incorporate the rest of the oil. Mayo will be made! After blending (which should take 2 minutes), mix in salt to taste. Will keep in fridge for several days. Enjoy.
Drew – your homemade mayo sounds wonderful. A perfect addition to the recipe. Thanks!
Yes Drew, Thank you!
Yum, that looks and sounds wonderful!
Did you mean 1 1/2 quart baking dish?
I measured the dish I used and it’s a 1 quart baking dish. I made the change in the recipe. Thanks!
This is one of my most favorite dips ever!
That looks unreal! I loooove, looove spinach and artichoke dip.