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!
- 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
- 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.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount 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.