Recipe Details
Ingredients
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1(14 ounce) canartichoke hearts, drained and quartered
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1(10 ounce) packagefrozen chopped spinach
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8ouncescream cheese
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1cupsour cream
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½cupchopped white onion
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½cupchicken broth
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3clovesgarlic, minced
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½teaspoonsalt
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crushed red chile flakes
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3cupsshredded Monterey Jack cheese
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2cupsgrated Parmesan cheese
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories439 | |
| % 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.
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