Prep Time::10 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::30 mins
Servings::8
Ingredients
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) package frozen chopped spinach
8 ounces cream cheese
1 cup sour cream
½ cup chopped white onion
½ cup chicken broth
3 cloves garlic, minced
½ teaspoon salt
crushed red chile flakes
3 cups shredded Monterey Jack cheese
2 cups grated Parmesan cheese
Directions
Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.