10 Minute Spinach Dip | Instant Pot Recipe

Easy Spinach Dip made in only 10 minutes! A great Instant Pot pressure cooker recipe when you need a simple and delicious appetizer.
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 118
Author: Amy Locurto


  • 1 14 oz. can artichoke hearts drained and chopped
  • 1 10 oz. box frozen chopped spinach
  • 2 cloves garlic minced
  • 1/2 cup onions finely chopped
  • 1 8 oz. block cream cheese cut into cubes
  • 1/2 cup plain greek yogurt a 5.3 oz container
  • 1/2 cup parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 1 teaspoon Worcestershire sauce
  • Salt & Pepper to taste
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  • Put spinach into a glass bowl and de-thaw in microwave for 1 minute.
  • Stir all ingredients together in a mixing bowl.
  • Add dip mixture to a round, oven-safe baking dish that will fit inside of your pressure cooking pot. Cover dish with foil.
  • Pour 1 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip.
  • Center the pan on the trivet or foil strip and lower it into the pressure cooker.
  • Lock the lid in place. Select High Pressure and set the timer for 10 minutes.
  • When timer goes off, turn off the pressure cooker and turn the steam release valve to “venting” to release the pressure. When the pressure valve drops, remove lid and remove dish from pressure cooking pot.
  • Remove foil and serve the spinach dip hot with a sliced Baguette, tortilla chips or crackers.


If you desire a browned top, after removing from pressure cooker, sprinkle with cheese and put under the broiler in your oven for a few minutes.

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Serving: 1g | Calories: 118kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6.5g | Cholesterol: 13mg | Sodium: 425mg | Potassium: 177mg | Vitamin A: 3200IU | Vitamin C: 8.3mg | Calcium: 220mg | Iron: 0.4mg
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