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5 from 1 vote

Instant Pot Artichoke Dip

This instant pot artichoke dip makes a great appetizer for family gatherings or any special event. With only a handful of ingredients and a few simple steps this is one of my favorite easy recipes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: artichoke dip recipe, Instant Pot
Servings: 8 servings
Calories: 185kcal
Author: Chandice Probst
Cost: $5

Ingredients

  • 13.75 ounce can water packed artichokes drained
  • 1/2 cup mayonnaise
  • 1/2 cup grated parmesan
  • 1 can chopped green chilies

Instructions

  • Mash artichokes and mix all ingredients in a 5x5 square baking dish, cover with tinfoil
  • Place one cup of water in the bottom of the Instant Pot
  • Place baking dish in the Instant Pot on the steam rack with the handles up
  • Cook on high pressure for 10 minutes
  • Let it manually release pressure then remove and discard tinfoil and serve hot

Notes

Pro tip: Add onion powder, garlic powder, a pinch of salt, and/or black pepper to this recipe before serving for more flavor!
How do you store artichoke dip? 
You can store leftover dip in an airtight container in the fridge for up to 4 days. Make sure there is no excess liquid in the container before storing. It's best to stir before and after reheating.
What do you eat with artichoke dip?
You can serve your artichoke dip with gluten-free crackers, bagel chips, tortilla chips, pita chips, french bread, vegetables, potato chips, etc. Classic crackers are my go-to but feel free to get more creative.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 508mg | Potassium: 14mg | Fiber: 2g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 1mg