For this comforting and delicious Pressure Cooker Spinach Artichoke Dip Soup meal, I’ve taken the classic flavors of Spinach Artichoke Dip and turned them into a healthy veggie filled soup, then made it nice and easy to cook in the pressure cooker.
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Serve it with a grilled cheese sandwich for a fun lunch. Or, simply serve it with crackers to have something to crunch on as you eat the creamy hot soup.
And there really isn’t much prep work involved in this easy to make pressure cooker soup. You’ll love everything about this dish!
One of the things I like about the pressure cooker is that it has a burner for sautéing food right in the same pot, so you don’t have to cook the onions on the stove, and then move them into a separate pot to cook in the soup.
That functionality makes the pressure cooker perfect for small kitchens, like apartments or dorm rooms.
Here are the onions cooking in the insert of the pressure cooker
Other Delicious Pressure Cooker Recipes
I love that you can just pop the whole package of frozen spinach right into the pressure cooker. You don’t have to thaw it or drain it or anything.
If you can’t find a jar of whole artichoke hearts, your store may carry them in the canned section, or in the frozen section. Any of these selections will be fine in this soup, and anywhere from 9 to 12 ounces of artichoke hearts will work just fine.
Other great soups you’ll love
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Pressure Cooker Spinach Artichoke Dip Soup Recipe
Pressure Cooker Spinach Artichoke Soup
- Non-stick cooking spray
- 1 cup finely chopped onion
- 10 ounce package frozen chopped spinach
- 9.9 ounce jar of artichoke hearts drained
- 1 ½ teaspoons dried oregano
- 1 cup water
- 4 ounces cream cheese cut into smaller pieces
- pinch of cayenne pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 4 ounces extra sharp cheddar cheese shredded
- Press the sauté button on the pressure cooker, and adjust the temperature to high. When the sauté function has preheated to hot, coat the inside of the pressure cooker inset with non-stick cooking spray.
- Add the onion to the hot pan, and cook for 4 to 5 minutes, or until the onion is translucent, stirring frequently.
- Add the spinach, artichoke hearts, oregano, and water.
- Seal the lid of the pressure cooker, close the valve, cancel the sauté function, and reset the pressure cooker to Manual/Pressure Cook for 6 minutes.
- Once the cooking has completed, quick release the pressure. After the valve drops, carefully remove the pressure cooker lid.
- Stir in the cream cheese pieces, cayenne pepper, salt, and garlic powder. Stir until the cream cheese completely melts, breaking down any large artichoke pieces while stirring.
- Add the shredded cheddar cheese, and stir until melted.
- If the soup is too thick, feel free to add a little hot water or milk to thin it.
- Serve hot.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.