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Instant Pot Hot Spinach Dip

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Instant Pot Hot Spinach Dip is cheesy, creamy, and great for sharing. It’s full of stringy Monterey Jack and nutty Parmesan cheeses with hints of garlic and sweet onions. Since this spinach dip is made in the Instant Pot, it only takes minutes to make!

Hot spinach dip is a classic appetizer that is seen on hundreds of restaurant menus. It’s cheesy, warm, and comforting.

Frankly, a creamy spinach dip is an all around great dish. Our version isn’t a copycat recipe, but we still think it’s pretty amazing.

This recipe doesn’t have artichoke hearts like our crock pot spinach artichoke dip recipe.

Those are an easy addition, though. The best thing about this recipe is that it only takes minutes to make!

Ariel view of two square bowls of Instant Pot Hot Spinach Dip with tortilla chips

How to Make Hot Spinach Dip:

Assemble all the ingredients, so they’re readily available.

We like to use cheese shredded from the block not pre-shredded cheese. It tends to melt better.

Add the cream cheese, spinach, sour cream, garlic, onions, salt, pepper, and chicken broth to the Instant Pot.

There’s no need to thaw the frozen spinach. Just dump it in.

Ariel view of spinach, sour cream, cream cheese, garlic, onions, salt, pepper, chicken broth, and cheeses for hot spinach dip.

Close the lid, and set the Instant Pot to manual, high pressure for 4 minutes.

After the 4 minutes is up, do a quick release.

Remove the lid, and add the cheeses. Stir well to combine.

Ariel view of cream cheese, spinach, sour cream, garlic, onions, salt, pepper, and chicken broth in an Instant Pot.

Serve the hot spinach dip immediately with chips, pitas, pretzels, or toasted bread.

Store any leftovers in the fridge for up to 3 days in an airtight container.

Front view of hot spinach dip in white bowls surrounded by chips.

Tips for Making and Serving Hot Spinach Dip:

  • We don’t recommend freezing this dip. The sour cream has a tendency to separate after being frozen leaving the spinach dip grainy and unappealing. It’s best to keep it in the fridge and eat it within a couple of days.
  • We do recommend reheating it slowly on the stove top over low heat for best results. If you’re really hungry and don’t have the patience to wait for stove top reheating, the microwave will work. Just heat it on half power, and stir it frequently.
  • To cut calories and/or fat, use reduced fat cheeses, cream cheese, and sour cream. Just a word of caution, making substitutions may change the flavor, texture, and consistency of the dish.
  • If you like artichoke hearts, add them during the first step along with the cream cheese, spinach, and other ingredients. Be sure to drain them first!

Don’t have an Instant Pot yet? Here’s the one we use, and we love it!

If you like this spinach dip recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!

Front view of hot spinach dip in white bowls surrounded by chips.

Instant Pot Hot Spinach Dip

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes

Instant Pot Hot Spinach Dip is full of stringy Monterey Jack and nutty Parmesan cheeses with hints of garlic and sweet onions.


  • 8 Ounces Cream Cheese
  • 1 Cup Sour Cream
  • 10 Ounces Frozen Spinach
  • 1/2 Cup White Onions, (chopped)
  • 1/2 Cup Chicken Broth
  • 12 Ounces Monterey Jack Cheese, (shredded)
  • 12 Ounces Parmesan Cheese, (shredded)
  • 5 Garlic Cloves, (minced)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper


  1. Add the cream cheese, sour cream, spinach, onions, chicken broth, garlic, salt, and pepper to the Instant Pot.
  2. Close the lid, and set Instant Pot to manual pressure high for 4 minutes.
  3. Do a quick release then remove the lid.
  4. Add the Monterey Jack and Parmesan cheeses. Stir well to combine.
  5. Serve immediately with chips, pitas, pretzels, or toast.


*Cook/prep time does not include the amount of time it takes for the Instant Pot to come to pressure. The time on each machine varies.

*We used a 6-Quart Instant Pot Duo Plus for this recipe and have not tested it in other models.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 495Total Fat: 39gSaturated Fat: 23gUnsaturated Fat: 0gCholesterol: 112mgSodium: 1249mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 29g

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Sunday 3rd of January 2021

When I made this it had a really sour flavor. The cream cheese also seemed to curdle. Is there any way to counteract this!


Sunday 3rd of January 2021

Hi Makayla! I'm so sorry to hear that! In regards to the sour flavor, the only thing that comes to mind is one of the ingredients possibly being past the expiration date. As for the cream cheese curdling, try adding all the dairy products at the end after the spinach, onions, chicken broth, garlic, salt, and pepper cook. I'd reduce the cook time to 1-2 minutes and check the spinach to see if it's hot and softened, then add the dairy. Leave the Instant Pot on "keep warm" as everything is stirred in a little at a time to be sure the temperature of the pot stays warm enough to melt all the ingredients. Hope this helps! Have a wonderful week!

Karen Cure

Friday 11th of October 2019

Have you tried doubling the recipe -- I have an 8 qt pot and thought it might be big enough to double the recipe. Also, have you tried adding artichoke hearts ? This looks really amazing


Friday 11th of October 2019

Good Afternoon Karen, to my knowledge we have not tried doubling the recipe. With that being, you could try doubling it, but I would recommend tripling the chicken broth (1.5 cups instead of 1 cup when doubled). I've heard, although I cannot confirm, that the 8 quarts can sometimes burn recipes like this one. So, it might be a good idea to add extra liquid. If you decide to double it, let us know how it turns out. Also, nope, we don't care for artichokes so we left them out. You can add them if you like them :) I hope this information helps, have a lovely day, Karen :)


Monday 18th of February 2019

If you double the recipe would you just double the time?


Tuesday 19th of February 2019

Good Morning Tia, thanks a great question. I spoke with Kim and she informed me that you do not have to double the time for this dip. I hope this information helps. Have a lovely day :)


Saturday 9th of February 2019

So yummy! The only thing is it wasn’t that hot and keeping it warm in the instant pot seemed to separate it a bit- it’s not as cheesy. But still yum!


Sunday 10th of February 2019

Thank you, Valerie! Oh no, we've heard of things separating in the Instant Pot before. If you want, you could try the slow cooker version we have on our site. The Instant Pot version is based on that one. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day :)


Wednesday 25th of April 2018

Can this be made in one of pans that comes with the pot in pot? It seems like this will stick. This looks really good. Thank you for posting this recipe.


Wednesday 25th of April 2018

Hi, Sharon! Is this the item you're referring to? I just want to be sure I understand exactly what pot you're asking about. We've only ever made this dip in the normal pot, so I can't comment on whether or not it would work in another type of pot. While the dip itself is sticky, it doesn't stick to the point that you'd have to scrub it vigorously to clean it. A good rinse takes most of the residual dip out. It's fairly easy to clean. :) Thanks so much for stopping by. Please let us know if you have any more questions!

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