Spinach Artichoke Spaghetti is a delicious entree that combines a popular appetizer with spaghetti to make a satisfying meal. It’s cooked in an Instant Pot Electric Pressure Cooker so you can have dinner on the table in no time.
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Spinach artichoke dip is one of my favorite appetizers. I first had it when I moved to Arizona 20 years ago. The chef at the resort I worked at was changing the menu and brought us several different dishes to sample, one of which was a delicious spinach artichoke dip. I fell in love with it and now it’s the one I go for if I order an appetizer at a restaurant. Since it is so tasty I decided I would turn my favorite appetizer into a creamy and satisfying entree. I took all of the flavors of the dip and made a yummy meat-less Monday favorite. I used to cook the spaghetti on the stove for 11 minutes and then mix everything together and bake it for 30 minutes. Now that I have an electric pressure cooker I only have one pot to clean and it takes less than 25 minutes to cook the entire dish! Serve with garlic toast and a salad for a quick and comforting meal.
I used to cook the spaghetti on the stove for 11 minutes and then mix everything together and bake it for 30 minutes. Now that I have an electric pressure cooker I only have one pot to clean and it takes less than 25 minutes to cook the entire dish! Serve with garlic toast and a salad for a quick and comforting meal.
Ingredients
- 8 oz spaghetti
- 2 tsp salt (can adjust for your preference)
- 2 3/4 c water
- 10 oz frozen spinach
- 14 oz can whole artichokes, drained and cut into chunks
- 1 c sour cream
- 2 c shredded Italian blend cheese
- 1/2 tsp garlic powder (can adjust for your preference)
- 2 c French fried onions
Instructions
- Break spaghetti noodles in half and place in pressure cooker
- Add frozen spinach, 1 1/2 tsp salt and water
- Place lid on the electric pressure cooker and set the cook time to 7 minutes (I cook them at the default pressure which is 70kPa. If your machine defaults to 15 min when you press the cook button, just hit the button until you get back to 7)
- When the time is up do a quick pressure release
- Drain if necessary, although most of the water should have been absorbed
- Stir in artichokes, sour cream, shredded cheese, garlic powder, the remaining 1/2 tsp of salt and 1 1/2 c French fried onions
- Replace the lid and use the low temp setting to cook for 7 min or until ingredients are warmed through
- Place in a serving dish and garnish with remaining 1/2 c French fried onions
I’d love to know if you try this recipe. Please share in the comments below!
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Oh wow, I haven’t had this since my gramma was alive. She was from Palermo, Sicily and loved to make her famous artichoke/spinach/garlic & real spaghetti made from scratch during lent. She always waited until I got there so I could help. She was the greatest 4.4″ Nanna ever and I miss her so much! Thank you for bringing back such wonderful memories & now that I have the recipe I definitely have to try it. big hugs
What a great story! Thank you for sharing it! We appreciate you checking out our recipe 🙂
Looks delicious! Thanks so much for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link party! Pinned this! Hope you join us again next week!
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What a great recipe for the Electric Pressure Cooker! Hope you are having a great week and thanks so much for sharing your awesome post with Full Plate Thursday!
Miz Helen
Thank you so much for stopping by!
A couple of questions about the “artichoke” in the recipe.
What type of artichoke: fresh, frozen, marinated or canned in water?
How much artichoke?
When is it added?
Thanks.
Thanks so much for your comment. Looks like we left out a pretty important detail. We used 1 14oz can of whole artichokes, cut into chunks. I’ve updated the recipe with the correct info!
Thanks so much for updating the recipe.
I love artichokes, and really look forward to trying this recipe.