Instant Pot Artichoke Dip

 

The Preparation

• ½ cup chicken broth
• 8 ounces cream cheese
• 10-ounce box frozen spinach
• 14 ounce can artichoke hearts, drained and chopped
• ½ cup sour cream
• ½ cup mayo
• 3 cloves garlic
• 1 teaspoon onion powder
• 12 ounces shredded Parmesan cheese
• 12 ounces shredded Swiss cheese

The Execution

1. Place all of the ingredients, except for the Parmesan and Swiss cheeses, into the Instant Pot.

2. Seal the lid and make sure that the vent is also sealed. Set it to the pressure cooker, and set the timer for four minutes.


3. Once the timer is up, perform a manual release.


4. Add the cheeses into the instant pot and stir until everything is melted and gooey.


5. Serve right away with something for dipping, like pork rinds.


This makes a total of 20 servings of Instant Pot Artichoke and Spinach Dip.