A piping hot, creamy, cheesy spinach artichoke dip spiced up with a little garlic and cayenne pepper. This Pressure Cooker Spinach Artichoke Dip is a restaurant favorite that’s so easy and quick to make from scratch at home in the pressure cooker.
Making Spinach Artichoke Dip in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Spinach Artichoke Dip!
For Oscar night I decided to make Spinach Artichoke dip to go with the homemade Wheat Thin crackers I’d baked. We were baking pizzas in the oven, so I decided to use my pressure cooker to “bake” the dip instead.
I checked it after 5 minutes and it wasn’t hot enough, so I set the timer for another 5 minutes and it was perfect. The cheese was piping hot and stringy just as if I’d baked it the oven.
I popped it under the broiler for a couple minutes to brown up the top, but it wasn’t really necessary. I just thought it would look a little prettier for the pictures. I used the foil sling tip I posted earlier this week, so it was easier to get the dish out of the pressure cooking pot.
I adapted the recipe for the pressure cooker from the Hot Spinach Dip on King Arthur Flour. Their recipes are always terrific, and this one was no exception. It’s a bit creamier than some hot spinach dips I’ve had. I also added artichokes to the recipe because they just seem to go together.
My son wanted to dig in before I was finished taking pictures, so he posed for a couple of pictures so he could get eating this cheesy goodness sooner.
Update: I’ve made this 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.
Spinach Artichoke Dip in the Pressure Cooker
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 (14 ounce) can 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
Mix everything together and spoon it into a lightly greased small (1 quart) baking dish that will fit in your pressure cooking pot. Cover baking dish tightly with foil.
Prepare a foil sling for lifting the baking dish out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise.
Pour 2 cups of water into the pressure cooker and place the rack in the bottom. Carefully center the filled baking dish on the foil strip and lower it into the pressure cooker on to the rack. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 10 minutes. When beep sounds, turn off pressure cooker and use a quick pressure release. When valve drops carefully remove lid.
Check dip to make sure cheese is melted and it’s pipping hot. Serve warm with pita wedges, tortilla chips, or as a spread for sliced French bread.