My goodness, 2018 was a quick year. I cannot believe it’s the end of December! I wanted to post a recipe that would be welcome at any New Year’s Eve party, and with the help of a pressure cooker, can be made in no time with little effort!
This recipe for Pressure Cooker Spinach Artichoke Dip takes just 20 minutes to make – you dump most of the ingredients in (including the frozen spinach, no need to defrost!) and let it do its thing.
It can also easily be doubled to serve a large crowd; just make sure your multi-cooker is large enough to hold it all!
Ingredients (serves 8):
- 1 (10 oz) box frozen chopped spinach
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 (8 oz) block cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chicken or vegetable broth
- 1 (8 oz) container parmesan cheese
- 1 (8 oz) bag shredded low moisture mozzarella cheese
- salt and pepper, to taste
- crackers or toasted baguette rounds, for serving
Add the frozen spinach, drained artichoke hearts, onion, garlic, cream cheese, sour cream, mayo and broth to your electric pressure cooker.
Secure the lid and make sure the steam valve is closed.
Set your pressure cooker for 5 minutes on high pressure and press “on/start”.
Once the unit has reached optimal cooking pressure (~10 mins), it will beep once and start counting down. You’ll notice that the pressure release valve (red) rises up during this time. One cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable. Using an oven mitt, move the pressure release valve to the “release” position to release the pressure.
can you see the water vapor?
When the pressure release valve falls back down, unlock the pressure cooker.
Stir the mixture to evenly combine, then stir in the parmesan and mozzarella cheeses. Season with salt and pepper.
Serve with crackers or crusty bread.
Oh yeah. There is a reason Spinach Artichoke Dip shows up a most parties, it’s SO good! So cheesy. So creamy. Yum!
This takes roughly 20 minutes from start to finish, so this is a great last-minute dish. If you’re hosting, you can also make this whenever convenient for you and turn your multi cooker to “keep warm” so it’s warm and gooey when you’re ready to serve!
Ingredients
- 1 (10 oz) box frozen chopped spinach
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 (8 oz) block cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chicken or vegetable broth
- 1 (8 oz) container parmesan cheese
- 1 (8 oz) bag shredded low moisture mozzarella cheese
- salt and pepper, to taste
- crackers or toasted baguette rounds, for serving
Instructions
- Add the frozen spinach, drained artichoke hearts, onion, garlic, cream cheese, sour cream, mayo and broth to your electric pressure cooker.
- Secure the lid and make sure the steam valve is closed.
- Set your pressure cooker for 5 minutes on high pressure and press “on/start”.
- Once the unit has reached optimal cooking pressure (~10 mins), it will beep once and start counting down. You’ll notice that the pressure release valve (red) rises up during this time. One cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable. Using an oven mitt, move the pressure release valve to the “release” position to release the pressure.
- When the pressure release valve falls back down, unlock the pressure cooker.
- Stir the mixture to evenly combine, then stir in the parmesan and mozzarella cheeses. Season with salt and pepper.
- Serve with crackers or crusty bread.
Can’t wait to try it!