Instant Pot® Spinach And Artichoke Dip

• 1 (10 ounce) package frozen chopped spinach
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 8 ounces cream cheese
• 1 cup sour cream
• 1/2 cup chopped white onion
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• crushed red chile flakes
• 2 cups grated Parmesan cheese
• 3 cups shredded Monterey Jack cheese

1. Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.

spinach, hearts, cream cheese, sour cream, white onion, chicken broth, garlic, salt, red chile, parmesan cheese, shredded monterey jack cheese

Taken from www.allrecipes.com/recipe/268013/instant-pot-spinach-and-artichoke-dip/ (may not work)