![](https://cdn.statically.io/img/www.allrecipes.com/thmb/TPdiUcLSBe5zEab20VMnsA6s4a0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5728671-1cbabcf8877b440e893200e3da20f838.jpg)
Ingredients
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1 (14 ounce) can artichoke hearts, drained and quartered
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1 (10 ounce) package frozen chopped spinach
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8 ounces cream cheese
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1 cup sour cream
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½ cup chopped white onion
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½ cup chicken broth
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3 cloves garlic, minced
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½ teaspoon salt
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crushed red chile flakes
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3 cups shredded Monterey Jack cheese
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2 cups grated Parmesan cheese
Directions
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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.
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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 |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 439 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 22g | 108% |
Cholesterol 100mg | 33% |
Sodium 1059mg | 46% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 9% |
Total Sugars 1g | |
Protein 24g | 48% |
Vitamin C 7mg | 8% |
Calcium 645mg | 50% |
Iron 2mg | 9% |
Potassium 284mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.