Instant Pot spinach artichoke dip macaroni has under 10 ingredients and comes together in 15 minutes. It’s creamy and tasty and you only have one pot to clean afterwards. Creamy pasta dishes are way easier to indulge in if there is a little bit of green veggies to balance it out.

This dish was a happy accident. If you follow me on Instagram, you could probably tell that this is not my week. So, a happy accident may be a bit contradictory to the content thus far. At first I thought Mercury must be in retrograde, but alas, that won’t happen until my birthday week. Awesome.

Something else is afoot in the universe. I swear, I’m not just having a pity party. Other people have said the same thing.

I went grocery shopping and replenished my quinoa supply, which prompted me to stare into my pantry with disgust. Disgust at the random onion skin wrappers on the floor, stray dry chickpeas from a spill last year, and the ever overflowing towers of Tupperware containers.

I cleaned out the pantry. Swept the floor. Took everything out and then put it all back in. Marie Kondo’d the crap out of it, in other words!

Only thing is, I lost the quinoa. This recipe was supposed to be for an Instant Pot quinoa bake kind of thing.

It was a happy accident I lost the quinoa and was forced to use macaroni because this dish is the bomb.com. Yes, I just said that. I stand by it.

Instant Pot spinach artichoke dip macaroni was meant to all go together. This dish takes 15 minutes and that includes the coming to pressure time!

My secret ingredient that makes this macaroni pop is a little bit of onion salt added to the stock and noodles during cooking. It adds that background onion flavor you find in the dip without needing to chop a single onion.

I wanted to call it a macaroni and cheese but to me, it’s more of a creamy pasta as opposed to a traditional cheese-laden macaroni. All you add into the cooked pasta is cream cheese. That’s what males the creamy sauce. Super easy!

Top with some parm and mozz and you’re good to go. Like I said, this dish is the happiest of accidents.

I do wish I could find that quinoa though.

Instant Pot Spinach Artichoke Dip Macaroni

Yield: serves 4-6

Prep Time: 5 minutes

Cook Time: 6 minutes

Time to Come to Pressure: 4 minutes

Total Time: 15 minutes

Creamy macaroni noodles, artichoke hearts, and fresh spinach come together in the Instant Pot in 6 minutes.

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Ingredients

• 16 oz dry macaroni noodles
• 2 cups low-sodium chicken or vegetable stock
• 1¾ cups water
• 1, 14oz can quartered artichoke hearts in water, drained
• 1 tsp salt, plus more to taste
• 1/2 tsp onion salt
• 1 garlic clove, grated
• 4oz room temperature cream cheese
• 3 cups fresh baby spinach
• 1/2 tsp fresh black pepper
• 1/2 cup shredded mozzarella
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Add noodles, stock, water, artichoke hearts, salts, and garlic to the Instant Pot. Mix to combine.
2. Secure the lid with the steam vent in the sealed position. Press "Pressure Cook" until the display light is beneath "High Pressure." Use the "-/+" buttons to adjust the time until the display reads 6 minutes.
3. Once the timer sounds, quick release the pressure. Remove the lid. Mix in the cream cheese and spinach. When the cream cheese has melted, add the pepper and more salt if needed.
4. Top each portion of macaroni with a tbsp of each cheese and then serve hot.

Notes

As the sauce cools, it will thicken up. If reheating the next day, add a splash of water or stock to help make the sauce creamy again.

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  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer