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Instant Pot Parmesan Artichoke Dip

A hot, creamy, cheesy dip with the perfect amount of delicious! It'll take you just a couple of minutes in your IP and then you'll be drowning in cheesy heaven!

  • 2 cans (14 oz each) quartered artichoke hearts
  • 1 can (4 oz) green chilis
  • 1 c. mayonnaise (I use olive oil-based mayo)
  • 1 c. light sour cream
  • 1 1/2-2 c. shredded Parmesan cheese
  • salt and pepper to taste
  1. Drain your artichoke hearts and coarsely chop.

  2. Add artichokes and green chilis to bottom of Instant Pot liner. Pour 1 cup of water over top. Place lid on, turn knob to seal, and set to 'manual' for 1 minute.

  3. When timer sounds, quick release the pressure. Remove the lid when pressure is released, and drain off excess water. 

  4. Turn Instant Pot to 'saute.' Stir in sour cream and mayonnaise.

  5. Stir in 1 1/2 . parmesan cheese until melted and smooth. If dip isn't thick enough, add either another 1/2 c. parmesan or 2-4 tbsp. cream cheese.

  6. Salt and pepper to taste. Serve hot with tortilla chips, veggie sticks or pita chips.