The secret to a perfectly creamy, pressure cooker spinach artichoke dip is cooking it in a smaller oven-safe bowl rather than directly in the cooking pot itself. Find a small oven-safe bowl that easily fits into your Instant Pot on top of the metal steamer rack/trivet. Instant Pot says you can use any container that is labeled “Oven Safe”. This includes containers made from metal, silicone, ceramic & glass. For this recipe I use a small stainless steel mixing bowl.
- Spinach: This recipe calls for fresh baby spinach but you can also use frozen. To substitute, use 8 ounces of frozen spinach (no need to defrost or squeeze out any of the water) and reduce the cooking time by half.
- Artichokes: Canned artichoke hearts are best. Many jarred varieties are marinated with herbs, oftentimes in oil, which will impact the flavor of the dip. Plain jarred artichokes (not marinated and drained from the oil) would be the best alternative to canned.
- Sour cream or Greek yogurt: If you’re debating between sour cream or full-fat Greek yogurt, I’ve made it both ways and cannot tell the difference, so go with whatever you prefer!
- Chop the spinach and artichokes; store in the fridge until ready to use
- Mix all ingredients together up to 1 day before cooking
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Chopping the spinach and artichokes (using a kid-safe knife), measuring and adding the cream cheese, sour cream, mayonnaise, onion and garlic powder, mixing all of the ingredients together by hand
- Little kids: All of the above plus shred the cheese (closely supervised), mixing ingredients with a stand or hand-mixer
- Big kids: All of the above plus chop the spinach and artichokes
Nutrition calculated using full-fat cream cheese, sour cream, mayonnaise, and cheese.