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Hot Artichoke Dip in the Instant Pot

Whether you’re having a New Year’s Eve party or a Super Bowl Bash, you’re going to want this Hot Artichoke Dip on the menu. It is cheesy, gooey, and full of heavenly comfort. Serve it with tortilla chips, crackers, or vegetables, and it will be sure to be a hit!

Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 4 cups
Calories: 798 kcal
Course: Appetizer , Condiments
Cuisine: North American

Ingredients

  • ½ cup chicken broth
  • 1 cup mayonnaise
  • 1 14oz cans artichoke hearts
  • 1 8 oz block cream cheese
  • ⅔ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2 cups parmesan shaved

Instructions

    Cup of Yum
  1. Put the chicken broth, mayonnaise, artichokes, cream cheese, paprika, garlic powder, and onion powder, and salt in the Instant Pot in that order. Do not stir.
  2. Cook on HIGH pressure for 3 minutes. When the cook time is done, perform a Quick Release.
  3. Stir the ingredients of the pot. Add the parmesan into the pot and stir until it’s melted. Enjoy!

Notes

  • Recipe copyright The Foreign Fork. For educational or personal use only. 
  •  
  • I used a 14 oz can of artichoke hearts, that I cut into pieces and served in the dip. If you want a dip with more artichokes, use 2 cans!
  • Use mayonnaise, not miracle whip! 
  • I used a brick of full-fat cream cheese, cut into eighths 
  • Shredded parmesan melts nicely into this dip.
  • Garlic powder, onion powder, paprika, salt, and chicken broth
  • Use different flavors of cream cheese if you want to change up the flavor of the dip. Bacon flavored and chive flavored cream cheese would be great options!
  • You can replace the shredded parmesan with Private Selection 3 Cheese Blend if you have access to it. This is shredded parmesan, romano and asiago cheese, and adds a great depth of flavor
  • Turn your pot to the KEEP WARM setting after it’s done cooking to allow the dip to keep warm in the pot! 
  • You can add spinach to this recipe if you’d like! Put some frozen spinach into the pot at the same time as the artichokes. Keep the cook time the same. 
  • If you’d like to add a bit of heat to the recipe, you can also add chili peppers!
  • Artichoke Hearts: I used a 14 oz can of artichoke hearts, that I cut into pieces and served in the dip. If you want a dip with more artichokes, use 2 cans!
  • Mayonnaise: Use mayonnaise, not miracle whip! 
  • Cream Cheese: I used a brick of full-fat cream cheese, cut into eighths 
  • Parmesan: Shredded parmesan melts nicely into this dip.
  • Seasonings: Garlic powder, onion powder, paprika, salt, and chicken broth
  • Use different flavors of cream cheese if you want to change up the flavor of the dip. Bacon flavored and chive flavored cream cheese would be great options!
  • You can replace the shredded parmesan with Private Selection 3 Cheese Blend if you have access to it. This is shredded parmesan, romano and asiago cheese, and adds a great depth of flavor
  • Turn your pot to the KEEP WARM setting after it’s done cooking to allow the dip to keep warm in the pot! 
  • You can add spinach to this recipe if you’d like! Put some frozen spinach into the pot at the same time as the artichokes. Keep the cook time the same. 
  • If you’d like to add a bit of heat to the recipe, you can also add chili peppers!
  •  

Nutrition Information

Serving 1serving Calories 798kcal (40%) Carbohydrates 38g (13%) Protein 26g (52%) Fat 56g (86%) Saturated Fat 15g (75%) Polyunsaturated Fat 25g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 60mg (20%) Sodium 4886mg (204%) Potassium 99mg (3%) Fiber 14g (56%) Sugar 9g (18%) Vitamin A 483IU (10%) Vitamin C 3mg (3%) Calcium 603mg (60%) Iron 1mg (6%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 798

% Daily Value*

Serving 1serving
Calories 798kcal 40%
Carbohydrates 38g 13%
Protein 26g 52%
Fat 56g 86%
Saturated Fat 15g 75%
Polyunsaturated Fat 25g 147%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 60mg 20%
Sodium 4886mg 204%
Potassium 99mg 2%
Fiber 14g 56%
Sugar 9g 18%
Vitamin A 483IU 10%
Vitamin C 3mg 3%
Calcium 603mg 60%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.