Instant Pot Spinach & Artichoke Chowder

Spinach & Artichoke Dip is one of those American appetizers that has taken so many menus by storm. I thought the dip would serve as the perfect sauce over chicken and them my Spinach & Artichoke Chicken was born. And now, in the depths of winter, I decided it would make the ultimate chowder. What’s more, I give you two options on how to serve it: in a bowl topped with some tortilla strips or au gratin-style in French onion crocks where the broiled cheese drips downs the sides! Whichever way you go with, both serve as an homage to this classic dip, welcoming you to the amazingness that is Spinach & Artichoke Chowder!

Spinach & Artichoke Chowder

Watch The Video!

Instant Pot Spinach & Artichoke Chowder

Dump & Go

Add a broth of your choice to the Instant Pot (I like garlic or chicken)…
…along with some baby potatoes.
(Pretty easy so far, yes?)
Top it off with a LOT of spinach. It may feel like it’s going to overflow as it’ll come above the brim but just pack it in there and it’ll fit! Don’t stir it. Once it cooks, it’s going to wilt down significantly. Secure the lid and pressure cook.
See? I told you the spinach would wilt down after pressure cooking! Bring the pot to a bubble.

A Slurry Will Thicken In a Hurry

As the pot comes to a bubble, make a cornstarch slurry, which will be our chowder thickening agent, by combining equal parts cornstarch and cold water in a bowl.
Stir until combined and smooth.
Once bubbling, stir in the slurry and the broth will thicken in a hurry!

The Dairy

It’s time to get this chowder creamy and cheesy! Add some cream…
herb cheese
…and shredded cheese.
Stir until combined.

The Finishing Touches

Add some garlic salt, to taste (see the recipe card below)….
…along with some artichoke hearts!
Give it all a final stir and you have a seriously incredible Spinach & Artichoke Chowder!

Two Ways To Serve

Now we can serve it in one of two ways. Either in a bowl, topped with some tortilla strips to pay homage to the dip…
…or REALLY pay homage to the dip and serve it in a French onion crock, au gratin-style. Top with some tortilla strips…
…which will serve as as a foundation to place some sliced Muenster or mozzarella on top of (the more generous the overlap of the cheese with the sides of the crock, the more it’ll melt onto the sides of the crock)…
…and place into an oven on broil for a few minutes until the cheese is melted to your content.
I mean if this isn’t a blend of that classic dip and a cheesy chowder, I don’t know what is. (BTW, you can also totally do this in a hollowed out bread bowl).
Either way you choose, you just can’t lose!
Give it a sip…
…or a cheesy dip!
Spinach & Artichoke Chowder is now a thing and could just be the hottest new chowder trend!
Yield: 6

Instant Pot Spinach & Artichoke Chowder

Instant Pot Spinach & Artichoke Chowder

Spinach & Artichoke Dip is one of those American appetizers that has taken so many menus by storm. I thought the dip would serve as the perfect sauce over chicken and them my Spinach & Artichoke Chicken was born. And now, in the depths of winter, I decided it would make the ultimate chowder. What's more, I give you two options on how to serve it: in a bowl topped with some tortilla strips or au gratin-style in French onion crocks where the broiled cheese drips downs the sides! Whichever way you go with, both serve as an homage to this classic dip, welcoming you to the amazingness that is Spinach & Artichoke Chowder!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • 4 cups chicken or garlic broth
  • 1 1/2 pounds white baby or creamer potatoes, skins-on and quartered
  • 16 ounces (1 pound) spinach or baby spinach
  • 3 tablespoons cornstarch plus 3 tablespoons cold water (see Jeff's Tips below)
  • 2 cups heavy cream or half-and-half
  • 1 (5.2-ounce) package Boursin (any flavor) or 3/4 cub herb cheese
  • 4 cups (1 pound) shredded cheese (I use 2 cups mozzarella and 2 cups Cheddar blend)
  • 2 (14-ounce) can artichoke hearts, drained and ripped up by hand
  • 1-2 teaspoons garlic salt
  • Tortilla strips, for topping (the small kind that's usually used for salads and near the croutons in the market)
  • Sliced mozzarella or Muenster cheese (optional, for au gratin-style)

Instructions

  1. Add the broth, potatoes and spinach to the Instant Pot. Don't stir - just let the spinach rest on top of the potatoes in the broth. (NOTE: It's going to feel likle the spinach is coming to the very brim of the pot. Just push it down and it'll all fit and don't worry - the spinach will wilt down significantly).
  2. Secure the lid, move the valve to the sealing position and then hit Pressure Cook or Manual on High Pressure for 5 minutes. Quick release when done.
  3. Hit Cancel and then his Sauté and Adjust so it's on the More or High setting. Meanwhile, mix together the cornstarch and cold water in a bowl to form a slurry. Once bubbling, stir in the cornstarch slurry and let bubble for 30 seconds. You'll notice the soup will have thickened into a chowder-like consistency.
  4. Add the cream, Boursin and shredded cheese and stir until fully combined, about 1-2 minutes.
  5. Add 1 teaspoon of the garlic salt and stir. Taste it. If you feel you want more, add more, but I think 1 teaspoon is the perfect amount. Add the artichoke hearts and stir. Turn the heat off.
  6. Ladle into bowls and top with some tortilla strips. If making it au gratin-style, ladle the soup into French onion soup crocks or a hollowed out bread bowl. top with tortilla strips and rest 2-3 slices of mozzarella or Muenster cheese on top. Broil in the oven for 2-3 minutes until the cheese is melted and/or bubbly-brown to your liking (keep an eye on it as all ovens vary,

Jeffrey's Tips

While I like this chowder nice and thick, for a thinner soup, reduce the cornstarch and water to 1-2 tablespoons each. That said, the longer a soup sits on a keep warm setting after it's thickened with a slurry, the thinner it will get. Once any leftovers are refrigerated, it will thicken up again. You can always start with less and add more to thicken to your liking!

To that point, if you don't want to use cornstarch but want to keep the chowder thick, you can use an immersion blender to blend the spinach and potatoes into the broth in Step 4 and then continue by adding the dairy in Step 5 (keeping it on Sauté to bubble for a few moments to heat the dairy). NOTE: You can use tongs to remove the spinach prior to blending and then return it when adding the artichokes in Step 6. If you don't remove the spinach prior to blending, it will purée into the soup along with the potatoes, changing the texture, color and consistency a bit but it'll still be delicious!

Reader Interactions

Comments

  1. sammi Brown

    Hello Jeffrey. I am 77 yrs old and a widow of 2 months. I need to make a statement and ask a question, please. My statement is: I fell in love with you the first time I found you when I got my first Instant Pot. I am pretty sure Richard will not be jealous! My question is: my favorite recipes are your soups – especially mushroom! (echo mushroom, mushroom, mushroom) I know that I can halve the recipes for your soups. Should I buy a 3qt pot (which I think may be uncomfortable) or another 6qt pot? Thank you for the confidence you have given me cooking with an InstantPot.

    • Jeffrey

      I am so very sorry for your loss – may your mate’s memory always be a blessing (big hugs). As for halving, you can use a 3-quart pot, yes. But I always suggest a 6-qt as it can hold more if you wish for it to.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe