Instant Pot Spinach and Artichoke Dip

Ingredients:

1 (10 ounce) package frozen chopped spinach
1 (14 ounce) can artichoke hearts, drained and quartered
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
2 cups grated Parmesan cheese
3 cups shredded Monterey Jack cheese

Directions:

Combine frozen spinach, artichoke hearts, 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. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.