Instant Pot Kale Artichoke Dip

Instant Pot, Recipes, Sides

Old-fashioned hot artichoke dip gets an update and a dose of nutrients with the addition of kale in this easy Instant Pot recipe. Assemble this party classic up to a few hours in advance of this weekend’s big game, then slip it under the broiler just before your guests arrive.


Instant Pot Kale Artichoke Dip




  • 3 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz.) artichoke hearts, drained and coarsely chopped
  • 1 large bunch kale, stemmed and coarsely chopped
  • 1 package (8 oz./250 g) cream cheese
  • 1/2 cup (4 oz./125 g) mayonnaise
  • 1/2 cup (4 oz./125 g) sour cream
  • 3/4 cup (3 oz./90 g) grated Parmesan cheese
  • 1 1/4 cups (5 oz./155 g) shredded mozzarella cheese
  • 1 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • Salt and freshly ground black pepper
  • Crostini or fresh baguette slices for serving



1. In an Instant Pot set to “sauté,” warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the artichokes and kale and cook, stirring, until the kale is just wilted and the artichokes have released their liquid, about 7 minutes. Add the cream cheese, mayonnaise, sour cream, 1/2 cup (2 oz./60 g) of the Parmesan and 1 cup (4 oz./125 g) of the mozzarella and stir to combine. The mixture will not be completely smooth; do not overmix. Add the Worcestershire sauce and cayenne, season with salt and pepper, and stir briefly.


2. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes. While the dip cooks, set a rack in the upper third of the oven and preheat the broiler.


3. When the pressure cooking is complete, let the steam release naturally for 3 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid, give the mixture a stir and transfer it to a broiler-safe baking dish. Top evenly with the remaining 1/4 cup (1 oz./30g) each of Parmesan and mozzarella.


4. Broil until the cheeses are bubbling and lightly browned, about 3 minutes. Serve the hot dip with crostini. Serves 6 to 8.




For this and more recipes that are big on flavor but short on prep time, check out The Instant Pot Cookbook, by the cooks of the Williams Sonoma Test Kitchen.






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