Ingredients

• 1 , 14 ounce
• 1 , 10 ounce
• 8 ounces cream cheese
• 1 cup sour cream
• 0.5 cups chopped white onion
• 0.5 cups chicken broth
• 3 cloves garlic , minced
• 0.5 teaspoons salt
• crushed red chile flakes
• 3 cups shredded Monterey Jack cheese
• 2 cups grated Parmesan cheese

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving