Hot Artichoke and Spinach Dip

Ingredients

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• 1 (14 ounce) can artichoke hearts, drained and quartered
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• 1 (10 ounce) package frozen chopped spinach
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• 8 ounces cream cheese
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• 1 cup sour cream
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• ½ cup chopped white onion
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• ½ cup chicken broth
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• 3 cloves garlic, minced
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• ½ teaspoon salt
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• crushed red chile flakes
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• 3 cups shredded Monterey Jack cheese
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• 2 cups grated Parmesan cheese
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Instructions

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