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Instant Pot Spinach and Artichoke Dip

American

Source damndelicious.net

INGREDIENTS

  • 1 (10-ounce) package frozen chopped spinach
  • 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
  • 1 (8-ounce) package cream cheese, cubed
  • 1 cup sour cream
  • ½ cup chicken stock
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups shredded Cabot Seriously Sharp Cheddar Cheese
  • 1 cup shredded Cabot Monterey Jack Cheese
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt and red pepper flakes into a 6-qt Instant Pot®. Stir until well combined.

Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in cheeses until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.