Spinach Artichoke Dip Instant Pot: Easy & Delicious Recipe

Spinach Artichoke Dip Instant Pot: Get ready to ditch the oven and dive into the creamiest, most flavorful spinach artichoke dip you’ve ever tasted, all thanks to the magic of your Instant Pot! Forget spending hours babysitting a bubbling casserole; this recipe delivers restaurant-quality deliciousness in a fraction of the time.

Spinach artichoke dip has become a staple at gatherings, a crowd-pleasing appetizer that bridges generations. While its exact origins are somewhat murky, the combination of creamy cheese, earthy spinach, and tangy artichokes has captivated taste buds for decades. It’s a dish that speaks of comfort and sharing, perfect for cozy nights in or lively parties.

What makes this Spinach Artichoke Dip Instant Pot recipe so irresistible? It’s the perfect balance of flavors and textures. The cream cheese and mayonnaise create a luxuriously smooth base, while the Parmesan and mozzarella add a salty, cheesy depth. The spinach provides a subtle earthiness, and the artichoke hearts offer a delightful tang. But the real secret is the Instant Pot! It infuses all the ingredients with a deep, rich flavor that’s simply unmatched. Plus, it’s incredibly convenient just dump, set, and forget! So, are you ready to experience the easiest and most delicious spinach artichoke dip of your life?

Ingredients:

1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup yellow onion, finely chopped
10 ounces frozen spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese, plus more for topping
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Tortilla chips, baguette slices, or vegetables for serving
1 cup chicken broth or vegetable broth

Preparing the Spinach and Artichoke Mixture:

Sauté the Aromatics: Turn your Instant Pot to the “Sauté” setting. Add the olive oil to the pot. Once the oil is heated, add the minced garlic and chopped onion. Sauté for about 2-3 minutes, or until the onion is translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. Stir frequently.
Add Spinach and Artichokes: Add the squeezed-dry spinach and chopped artichoke hearts to the Instant Pot. Stir well to combine with the garlic and onion. Cook for another 2-3 minutes, stirring occasionally, to allow the spinach to wilt slightly and the artichokes to warm through. This step helps to meld the flavors together before adding the creamy elements.
Season the Mixture: Season the spinach and artichoke mixture with salt, freshly ground black pepper, and red pepper flakes (if using). Start with about 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and adjust to your taste. The red pepper flakes add a subtle kick, but you can omit them if you prefer a milder flavor. Stir well to ensure the seasonings are evenly distributed.

Creating the Creamy Base:

Incorporate the Cream Cheese: Reduce the Instant Pot to the “Keep Warm” or “Off” setting. Add the softened cream cheese to the spinach and artichoke mixture. Using a spatula or wooden spoon, gently stir until the cream cheese is melted and evenly distributed throughout the mixture. It’s important that the cream cheese is softened beforehand to prevent it from clumping.
Add Mayonnaise and Sour Cream: Add the mayonnaise and sour cream to the pot. Stir gently until everything is well combined and the mixture is smooth and creamy. The mayonnaise adds richness and helps to bind the ingredients together, while the sour cream adds a tangy flavor that complements the other ingredients.
Incorporate the Cheeses: Add the grated Parmesan cheese and 1/4 cup of the grated mozzarella cheese to the pot. Stir until the cheeses are melted and evenly distributed throughout the mixture. The Parmesan cheese adds a salty, nutty flavor, while the mozzarella cheese adds a creamy, melty texture. Reserve the remaining mozzarella cheese for topping.

Pressure Cooking the Dip:

Add Broth and Prepare for Pressure Cooking: Pour the chicken broth or vegetable broth into the Instant Pot. This liquid is essential for creating steam and pressure. Stir gently to combine the broth with the dip mixture, being careful not to scrape the bottom of the pot.
Pressure Cook: Close the Instant Pot lid and ensure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 5 minutes at high pressure.
Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means you should leave the Instant Pot undisturbed for 10 minutes after the timer goes off. After 10 minutes, carefully quick release any remaining pressure by turning the pressure release valve to the “Venting” position. Be cautious of the steam that will be released.
Open and Stir: Once all the pressure has been released and the float valve has dropped, carefully open the Instant Pot lid. Stir the dip well to ensure everything is fully combined and creamy. If the dip appears too thick, you can add a tablespoon or two of additional broth to reach your desired consistency.

Finishing Touches and Serving:

Add Topping and Broil (Optional): If desired, sprinkle the remaining grated mozzarella cheese over the top of the dip. You can then transfer the Instant Pot insert (if oven-safe) or the dip to an oven-safe dish. Place the dish under the broiler for a few minutes, or until the cheese is melted and bubbly and lightly browned. Watch carefully to prevent burning.
Serve Immediately: Serve the Spinach Artichoke Dip warm with tortilla chips, baguette slices, or vegetables for dipping. The dip is best served immediately, while it’s still warm and creamy.
Garnish (Optional): For an extra touch, you can garnish the dip with a sprinkle of fresh parsley or a drizzle of olive oil before serving.

Tips and Variations:

Fresh Spinach: If you prefer to use fresh spinach, you’ll need about 1 pound of fresh spinach. Wash the spinach thoroughly and remove any tough stems. Sauté the spinach in a skillet with a little olive oil until it wilts, then squeeze out any excess moisture before adding it to the Instant Pot.
Different Cheeses: Feel free to experiment with different types of cheeses. Gruyere, provolone, or Monterey Jack would all be delicious additions or substitutions.
Spice Level: Adjust the amount of red pepper flakes to your liking. For a spicier dip, add a pinch of cayenne pepper.
Bacon or Prosciutto: For a heartier dip, add cooked and crumbled bacon or prosciutto. Stir it in after the pressure cooking is complete.
Slow Cooker Option: If you don’t have an Instant Pot, you can also make this dip in a slow cooker. Combine all of the ingredients in the slow cooker and cook on low for 2-3 hours, or until the cheese is melted and the dip is heated through. Stir occasionally.
Make Ahead: You can prepare the dip ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat it in the Instant Pot on the “Keep Warm” setting, or in the oven at 350°F (175°C) until heated through.
Serving Suggestions: Besides tortilla chips, baguette slices, and vegetables, you can also serve this dip with crackers, pita bread, or even as a spread for sandwiches or wraps.

Troubleshooting:

Dip is Too Thick: If the dip is too thick after pressure cooking, add a tablespoon or two of additional broth or milk to reach your desired consistency. Stir well to combine.
Dip is Too Thin: If the dip is too thin, you can thicken it by simmering it on the “Sauté” setting for a few minutes, stirring constantly. Be careful not to burn the dip.
Burn Notice: To avoid getting a “Burn” notice on your Instant Pot, make sure to add enough liquid (broth) to the pot and avoid scraping the bottom of the pot while stirring.
Cheese Not Melting: Ensure that the cream cheese is softened before adding it to the Instant Pot. This will help it melt more easily and prevent clumping.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 250-300 per serving
Fat: 20-25 grams
Saturated Fat: 12-15 grams
Cholesterol: 70-80 milligrams
Sodium: 400-500 milligrams
Carbohydrates: 10-15 grams
Fiber: 2-3 grams
Sugar: 3-5 grams
Protein: 8-10 grams

Enjoy your delicious and easy Instant Pot Spinach Artichoke Dip! It’s perfect for parties, gatherings, or a cozy night in.

Conclusion:

So there you have it! This isn’t just any breakfast; it’s a Corned Beef Hash Breakfast that will kickstart your day with a burst of flavor and leave you feeling incredibly satisfied. I truly believe this recipe is a must-try for several reasons. First, it’s incredibly versatile. Whether you’re a seasoned cook or just starting out, the steps are straightforward and easy to follow. Second, it’s a fantastic way to use up leftover corned beef, transforming it into something truly special. And third, the combination of crispy potatoes, savory corned beef, and a perfectly cooked egg is simply irresistible.

But the real magic lies in the taste. The salty, rich corned beef pairs beautifully with the earthy potatoes, and the runny yolk from the egg adds a creamy, luxurious element that ties everything together. It’s a symphony of textures and flavors that will have you coming back for more. Trust me, once you try this, you’ll wonder why you haven’t been making it all along!

Looking for serving suggestions? I love to serve this with a dollop of sour cream or Greek yogurt for added tanginess. A sprinkle of fresh parsley or chives adds a pop of color and freshness. And if you’re feeling adventurous, a dash of hot sauce will give it a spicy kick.

Here are a few variations you might enjoy:

Spice it Up!

Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the hash while it’s cooking.

Veggie Boost

Include diced bell peppers, onions, or mushrooms for added nutrients and flavor. Sauté them with the potatoes before adding the corned beef.

Sweet Potato Twist

Substitute sweet potatoes for regular potatoes for a sweeter, slightly healthier version.

Cheesy Goodness

Sprinkle shredded cheddar or Monterey Jack cheese over the hash during the last few minutes of cooking and let it melt.

Egg-cellent Options

Experiment with different egg preparations. Try poached eggs, scrambled eggs, or even a fried egg with crispy edges.

Don’t be afraid to get creative and customize this recipe to your liking. That’s the beauty of cooking it’s all about experimenting and finding what you love. I encourage you to try this Corned Beef Hash Breakfast recipe as soon as possible. I’m confident that you’ll love it as much as I do. It’s the perfect weekend brunch, a hearty weekday breakfast, or even a satisfying dinner.

Once you’ve given it a try, I’d absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? What did you serve it with? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me create even better recipes in the future. So go ahead, grab your ingredients, and get cooking! I can’t wait to see what you create. Happy cooking!