Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
8
Ingredients
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.
Nutrition Facts (per serving)
| 439 | Calories |
| 35g | Fat |
| 9g | Carbs |
| 24g | Protein |
