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Instant Pot Creamy Spinach and Artichoke Dip Pasta

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 25, 2026 · Updated May 12, 2026
American-Inspired 22 mins instantpotonepotvegetarianeasyfamily-friendlyquickcomfortfoodhighproteinmealprepkid-friendlyflavorfulweeknight

Savor the creamy, flavorful taste of spinach and artichoke dip transformed into a hearty pasta dish. This easy, high-protein, vegetarian Instant Pot recipe is ideal for quick, family-friendly dinners or meal prepping savory comfort food.

Instant Pot Creamy Spinach and Artichoke Dip Pasta
Prep 10 min
Cook 12 min
Total 22 min
Servings 4
Difficulty easy
Cuisine American-Inspired

Recipe Details

Prep10 min
Cook12 min
Total22 min
Servings4
Difficultyeasy
CuisineAmerican-Inspired
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Ingredients

Servings 4
  • 8 oz penne pasta (or other short pasta)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup chopped artichoke hearts (canned or frozen, drained)
  • 4 cups fresh baby spinach
  • 1 ½ cups vegetable broth
  • 1 cup water
  • ½ cup cream cheese, softened
  • ½ cup sour cream
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Set the Instant Pot to 'Sauté' mode and heat the olive oil until shimmering.
  2. Add minced garlic and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
  3. Stir in the chopped artichoke hearts and cook for 2 minutes until slightly softened.
  4. Add the penne pasta, fresh spinach, vegetable broth, and water. Stir well to combine and ensure pasta is mostly submerged in liquid.
  5. Sprinkle Italian seasoning, salt, pepper, and crushed red pepper flakes (if using) over the mixture.
  6. Close the Instant Pot lid, set the valve to 'Sealing', choose 'Manual' or 'Pressure Cook' on high pressure, and set the timer for 5 minutes.
  7. When cooking is complete, perform a quick release by carefully turning the valve to 'Venting'.
  8. Open the lid and stir the pasta mixture thoroughly.
  9. Add the softened cream cheese, sour cream, shredded mozzarella, and Parmesan cheese. Stir until the sauce is creamy and all cheeses are melted and well incorporated.
  10. If the sauce is too thick, add a splash of water or broth to loosen to your desired consistency.
  11. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed.
  12. Serve hot, garnished with freshly chopped parsley.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this comforting one-pot Instant Pot pasta to suit your dietary needs or ingredient preferences without sacrificing flavor or texture by considering the following substitutions:

  • Pasta: Use gluten-free pasta for a glutenfree option or whole wheat pasta for added fiber and a heartier bite.
  • Cream Cheese and Sour Cream: Substitute with vegan cream cheese and plant-based sour cream alternatives for dairyfree and vegan diets.
  • Mozzarella and Parmesan: Nutritional yeast adds cheesy flavor suitable for vegetarian and vegan diets; dairy-free cheese shreds are another option for dairy sensitivities.
  • Vegetable Broth: Homemade broth or simply water with herbs can be used to meet low-sodium or budget-friendly needs.
  • Artichoke Hearts: Replace with chopped zucchini or mushrooms for seasonal variation or if artichokes are unavailable.
  • Fresh Spinach: Frozen spinach is an easy, nutritious swap that works seamlessly in this onepot pasta dish.

These ingredient swaps keep the dish accessible, quick, and family-friendly, supporting vegetarian and meal prep lifestyles while preserving creamy, rich flavors.

Pan Or Pot Required

This recipe is specially designed for the Instant Pot, delivering a convenient and delicious one-pot meal perfect for busy home cooks. The Instant Pot’s multifunctionality allows you to sauté, pressure cook, and create a luscious cheese sauce all in a single appliance, significantly reducing cleanup and simplifying preparation.

Pressure cooking ensures even cooking of pasta and ingredients, rapidly infusing flavors and producing a creamy texture in this vegetarian and family-friendly dish. If an Instant Pot is unavailable, a large heavy-bottomed pot or deep skillet with a tight-fitting lid can be used as an alternative, though the ease and precision of the Instant Pot make it the top choice for best results.

Key cookware requirements:

  • Instant Pot (Electric Pressure Cooker) – recommended
  • Alternative: Large heavy-bottomed pot or deep skillet with lid for stovetop version

Cookware Size Guidance

For optimal cooking of this Instant Pot Creamy Spinach and Artichoke Dip Pasta, an Instant Pot of at least 6 quarts (5.7 liters) is recommended. This size offers enough capacity to accommodate the pasta, liquids, and ingredients without risk of overfilling, ensuring safe and efficient pressure cooking. It also provides ample surface area for sautéing garlic and artichokes.

If you have a smaller Instant Pot (3–4 quarts), consider halving or reducing the recipe to prevent overcrowding, which can affect cooking quality and safety. Larger models (8 quarts or more) offer flexibility for doubling the recipe or adding extra veggies.

Selecting the proper Instant Pot size guarantees consistent, hassle-free cooking—ideal for easy, quick, and family-friendly meals or meal prep.

Cookware Swap Guidance

While this Instant Pot recipe is optimized for electric pressure cooking, it can be adapted for other cookware with slight adjustments:

Pressure Cooker or Electric Multi-Cooker: Use as a direct substitute for the Instant Pot, following the same steps and settings for time and pressure.

Stovetop One-Pot or Deep Skillet: Sauté garlic and artichokes in olive oil over medium heat, then add pasta, spinach, broth, and water. Cover and simmer gently, stirring occasionally, until pasta is tender and most liquid is absorbed (approximately 12–15 minutes). Remove from heat and stir in cream cheese, sour cream, mozzarella, and Parmesan until creamy.

Slow Cooker: Combine all ingredients except the dairy cheeses in a slow cooker, cooking on high for 1.5 to 2 hours until the pasta is cooked. Stir in cheeses at the end for a creamy finish. This method takes longer but suits hands-off meal prep and budget-friendly cooking styles.

Regardless of cookware choice, this recipe maintains its easy, onepot, vegetarian, family-friendly, and comforting qualities. Choose based on your kitchen equipment and time constraints for a delicious, hearty meal.

Leftovers Quality

This Instant Pot Creamy Spinach and Artichoke Dip Pasta stores exceptionally well, making it a convenient choice for meal prep and quick leftovers. Refrigerate any uneaten portions promptly in an airtight container for up to 3–4 days to maintain freshness and creamy texture. Due to dairy content, avoid prolonged storage to ensure safety and quality.

To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally to restore creaminess and prevent cheese separation. Adding a splash of water, vegetable broth, or milk during reheating helps loosen the sauce if thickened. Alternatively, microwave in short intervals (30 seconds), stirring between intervals for even heating.

The dish also freezes well for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating to retain flavor and texture.

Following these tips allows you to enjoy this flavorful, easy, and high-protein pasta multiple times with minimal effort.

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