Easy Instant Pot Spinach Artichoke Dip – the easiest and most delicious appetizer ever! This cheesy spinach artichoke dip recipe only requires 3 minutes of pressure cooking in the Instant Pot and you don't even need to thaw or drain the frozen spinach! Plus, it’s gluten-free, low-carb, and keto-friendly!

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The Best Spinach Artichoke Dip!
Back in the day (before the electric pressure cooker craze) I mastered the oven version of Artichoke Spinach Dip. It was one of my signature appetizers, and regularly requested for get-togethers, parties, and events.
Fast forward 15 years later…
It had been a while since I had made the dip but remembered it when I was trying to come up with an appetizer for a friend’s party where the guests had several food restrictions (fortunately, “dairy-free” wasn’t one of them!)
I modified my original spinach artichoke dip recipe slightly, and it still got rave reviews. Several people requested the recipe and the next time we had a dinner party I was asked to bring the dip again.
Honestly, it was one of those recipes you don’t think of much because it’s so easy and you’ve made it so many times.
But apparently, it’s still as amazing as ever!!
So I thought I should probably share it with you.

I decided to make it even easier by converting it into an Instant Pot appetizer recipe. I mean who doesn’t want an easy appetizer recipe that lets you dump all the ingredients into the pot and cook it for just 3 minutes!!?
It’s crazy great – right!??
This spinach artichoke dip recipe is so delicious!! It makes such a great appetizer for game day, a dinner party, or a special holiday event. AND it couldn’t be any simpler to make.
You’re going to love it, my friend!!

How To Make Artichoke Spinach Dip:
You’ll need to prep a few ingredients: rough chop the jarred artichoke hearts, mince the garlic, juice your lemon, cube your cream cheese, and chop the parsley and green onions.
Next, it’s time to assemble.
Start by adding your chicken stock, lemon juice, and frozen spinach to the bottom of the Instant Pot.
Next, add the cream cheese, onions, jalapenos, parsley and garlic. Adding the ingredients in this order will prevent them from sticking, and you’ll avoid the dreaded Instant Pot burn notice.

Lock the lid in place and pressure cook for 3 minutes. Keep in mind, that it will take 13 minutes for the IP to come to pressure. Once the 3 minutes are up, allow the Instant Pot to naturally release pressure for 5 minutes. Then manually release any remaining pressure.
Stir the mixture together. It will seem like there is too much liquid, but not for long!

Add the Italian shredded cheese (see below for more details on the "Italian Cheese") and the grated Parmesan cheese, and fold it all together.

It will thicken up nicely, and if it's too thick you can always add a little more chicken stock to loosen it up.

And that’s it my friend, the easiest and cheesiest appetizer... ready in no time at all.
I like to garnish mine with some chopped parsley and green onions. You can serve it with tortillas chips, crostini, or some of your favorite fresh veggies.
It’s going to be your new favorite dip!
What is Italian Cheese Blend?
We like using a store-bought shredded cheese that already combines some of the classic Italian cheeses. So much easier than buying them all separately! For this recipe, I used a Sargento "Italian Cheese" blend, which has 6 kinds of cheese: Part Skim Mozzarella, Provolone, Parmesan, Fontina, Romano, and Asiago.
If you're an online grocery shopper, Amazon has this Italian Cheese from Organic Valley, which combines provolone, mozzarella, Parmesan, and Romano cheese.
Can you freeze this spinach dip?
Absolutely! After it’s frozen, I would thaw it overnight in the fridge. Then to reheat it I would add some additional chicken stock and either microwave it, reheat in an oven-safe pan at 350 for 20-30 min, or saute in Instant Pot (watching it closely).
If you have enough left over, this dip makes a great entree by adding shredded rotisserie chicken & serving over your favorite cooked pasta.

More Tips About This Spinach Dip Recipe:
- If you prefer you can use 10 ounces of chopped fresh spinach in place of the frozen version.
- You can swap out the Italian cheese for sharp cheddar or Monterey Jack Cheese if you’d like.
- I used jarred marinated artichokes for this recipe because they have more flavor, but you can also use canned artichokes in water. Just be sure to drain them.
- I used chicken stock as my liquid in this recipe, but you could also use milk or half and half if preferred.
- I like adding some jarred jalapenos to the dip for a bit of dimension and a tad of heat. If that’s not for you just leave it out. But if you are like me and enjoy some spicy heat then go ahead and add even more!

Instant Pot Spinach Artichoke Dip - a creamy cheesy appetizer that couldn’t be any easier to make or any more delicious!!
Easy Instant Pot Artichoke Spinach Dip

A creamy cheesy appetizer that couldn’t be any easier to make or any more delicious!!
Ingredients
- ½ cup plus 3 tablespoons chicken stock, (more if mixture is too thick)
- 1½ tablespoons lemon juice, freshly squeezed
- 10 ounces chopped frozen spinach
- 18 ounces drained and rough chopped, jarred marinated artichoke hearts, quarters & halves (I used a 33 ounce jar of marinated quartered artichoke hearts and drained them. It left me with 18 ounces artichokes after it was drained.)
- 16 ounces cream cheese, cubed
- 8 scallions, white and green, chopped
- 5 cloves garlic, minced
- 2 tablespoons diced jarred jalapenos, (more if you like it spicy)
- ⅓ cup chopped parsley, more for garnish
- 8 ounces shredded Italian cheese
- ½ cup freshly grated Parmesan
Instructions
- Add the chicken stock, lemon juice, and frozen spinach to the bottom of the inner pot of the IP. Then add the artichokes, cream cheese, green onions, garlic, jalapenos and parsley.
- Set the IP to pressure cook for 3 minutes (it will take around 13 minutes for the IP to come to pressure). After the 3 minutes of cook time, allow the IP to naturally release pressure for 5 minutes then do a manual quick release.
- Turn the IP off, remove the lid, and stir in the Italian and Parmesan Cheese. Sprinkle on some chopped parsley and enjoy.
Nutrition Information
Yield
15Serving Size
4 ouncesAmount Per Serving Calories 192Total Fat 15gSaturated Fat 7gUnsaturated Fat 0gCholesterol 39mgSodium 330mgCarbohydrates 6gFiber 1gSugar 2gProtein 9g
More of my favorite Instant Pot Recipes:
If you're looking for more amazing instant pot recipes, be sure to try these...
- Instant Pot Garlic Parmesan Wings,
- Jalapeno Popper Chicken
- Pork Carnitas!
- And if you're in the mood for the whole artichoke, try this easy recipe for Instant Pot Artichokes.
Maureen
Can I get the recipe for making this without an Instant Pot
holly
Hi Maureen, I think you would just need to defrost the spinach and drain all the liquid out. Then you could add all of the ingredients to a baking dish and cook at 350 degrees for 30-40 minutes or until it gets a little golden around the edges and starts bubbling.
Connie
I don't have an instapot can you send one for the oven please.
Bryan
Sure thing Connie we've just sent it to you. Enjoy! 🙂 - B&H
Joann
This seems like it makes a lot, can I halve the recipe?
Bryan
Hi Joann, with Instant Pot recipes we're always cautious about halving or doubling, etc... because the IP is a pretty precise combination of liquids/moisture as well as cook time, etc. So instead we'd suggest making the whole batch and freezing what you don't use. Or you can expand it from a dip to an entree by adding cooked chicken (or pulled rotisserie chicken!) and some of your favorite pasta. Enjoy! 🙂 H&B
Becca
Hi, can you send me the recipe without using the Instapot? Thank you!
Bryan
Hi Becca, sure thing, we just sent it to your email! Enjoy! 🙂 - H&B
Olivia
Can I make this on stovetop? Put all ingredients in my instant pot only to find a part is missing. I don’t want to dump the ingredients
holly
Hi Olivia, that's so inconvenient - sorry. I think you could make this on the stovetop or even bake it in the oven. I would thaw the spinach and try to squeeze the liquid out of it. And you may need to add some more chicken stock if it seems too thick.
Maureen Wood
Can I get the recipe for making this without an Instant Pot
holly
Hi Maureen, I think you would just need to defrost the spinach and drain all the liquid out. Then you could add all of the ingredients to a baking dish and cook at 350 degrees for 30-40 minutes or until it gets a little golden around the edges and starts bubbling.
Patti Haber
Can this recipe be baked since I don't have an instant pot?
Bryan
Hi Patti, we would not recommend this version for traditional oven baking! We've just sent you an alternate version you can bake, without needing an instant pot. Happy Holidays! 🙂 - H&B
Deb Rinz
If you used a can of spinach, would you drain it?
holly
Hey Deb, I'm not very familiar with canned spinach. But if there is any liquid at all in then you would want to drain it and squeeze it out as best as possible.
Norma Morrison
Hi, I assume you use high pressure vs low since it wasn't mentioned. Thanks for the recipe!
holly
Hi Norma, It's my pleasure! And you're correct - I used high pressure for this one.
Tom Reed
Ingredient question....Have you / can you substitute either plain or greek yogurt for the cream cheese? Or does this make the consistency too runny? Just trying to reduce calories somewhat. Thanks, Tom
holly
Hi Tom, I haven't tested this with greek yogurt but I like where you're going. What if you only used half the cream cheese and pressure cooked. Then stirred in Greek yogurt to replace the rest of the cream cheese. You could strain your Greek yogurt by putting it in a mesh strainer or cheese cloth over a bowl and letting it sit for a bit to remove some of the liquid before mixing it in. I hope this helps! Good luck!
Bonnie
What size Instant Pot did you use for this recipe? It sounds delicious!
holly
Thank you, Bonnie! I used a 6 quart Instant Pot.
Kristiba
Made this but replaced jalapeños with chili flakes. Thank you for sharing!
holly
It's my pleasure, Kristi! Thanks for the 5 star rating!🙌
Irene Bailey
You say this is keto but it is 6 gr of carbs but it doesn't say for how much can you clarify
Bryan
Hi Irene! The nutrition info in this recipe is based on 4 ounces per serving. Enjoy!!!
Shane
Can the leftovers be frozen?
Bryan
Absolutely! After it's frozen, I would thaw it overnight in the fridge. Then to re-heat it I would add some additional chicken stock and either microwave it, reheat in an oven-safe pan at 350 for 20-30 min, or saute in Instant Pot (watching it closely). If you have enough left over this dip makes a great entree by adding in shredded rotisserie chicken & serving over your favorite cooked pasta. Enjoy! - Bryan & Holly
Erin
What exactly is Italian cheese like the Italian blend shredded cheese or motzerella?
Bryan
Hi Erin, we recommend a store-bought "Italian cheese blend" such as Sargento... which actually consists of 6 cheeses: Part Skim Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago. Much easier than buying all 6 cheeses separately!
Barbara
This looks & sound amazing. For clarification - you do NOT thaw the spinach? I use a frozen block of chopped spinach? So used to reading recipes that say to thaw & squeeze out the liquid. Thanks.
Bryan
Hi Barbara, yes it's true... there is no wringing out of thawed spinach. Just throw the frozen brick of spinach in the pot and follow the rest of the step-by-step instructions... you'll love it!