Instant Pot Spinach and Artichoke Chowder Recipe

Spinach & Artichoke Dip has earned a permanent place on many menus, and it inspired me to create a sauce for chicken that became my Spinach & Artichoke Chicken. This winter I wanted to turn that same flavor profile into a comforting chowder. The result is versatile: serve it in bowls topped with tortilla strips or go all out and bake it au gratin in French onion crocks so broiled cheese drips down the sides. Both approaches celebrate the classic dip while transforming it into a rich, satisfying chowder—welcome to Spinach & Artichoke Chowder.

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Instant Pot Spinach & Artichoke Chowder

Dump & Go

Start by adding garlic or chicken broth to the Instant Pot.

Add quartered baby or creamer potatoes with skins on.

Top with a generous amount of spinach—it will look like too much but it wilts down. Don’t stir. Secure the lid and pressure cook.

After pressure cooking, the spinach will collapse and the pot will come to a bubble.

A Slurry Will Thicken In a Hurry

As the pot bubbles, whisk a cornstarch slurry—equal parts cornstarch and cold water—to thicken the chowder quickly.

Once bubbling, add the slurry and the broth will thicken almost immediately.

The Dairy

To make the chowder creamy, stir in heavy cream or half-and-half.

Add a soft herb cheese such as Boursin for tang and richness.

Finish with shredded cheeses for melt and body.

The Finishing Touches

Season with garlic salt to taste—start with one teaspoon and adjust if needed.

Fold in drained artichoke hearts torn into pieces for texture and flavor.

Give everything a final stir—now you have a delicious Spinach & Artichoke Chowder.

Two Ways To Serve

Serve in bowls topped with tortilla strips to echo the original dip.

Or ladle into French onion crocks and top with tortilla strips and slices of Muenster or mozzarella for an au gratin finish.

Arrange the cheese so it overlaps the crock’s rim—this helps the cheese melt down the sides for dramatic presentation.

Broil for a few minutes until the cheese is melted and bubbly—watch closely, as broiling times vary.

You can also serve the chowder in a hollowed bread bowl for another twist.

Either presentation is comforting and crowd-pleasing.

Spinach & Artichoke Chowder blends the best parts of the dip with a warm, cheesy chowder—definitely worth trying this season.

Yield: 6

Instant Pot Spinach & Artichoke Chowder

Spinach & Artichoke Dip inspired this chowder, which you can serve in bowls with tortilla strips or baked au gratin in crocks for melted, dripping cheese.

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 (for a slurry)
2 cups heavy cream or half-and-half
1 (5.2-ounce) package Boursin or 3/4 cup herb cheese
4 cups (1 pound) shredded cheese (suggested: 2 cups mozzarella + 2 cups cheddar blend)
2 (14-ounce) cans artichoke hearts, drained and torn
1–2 teaspoons garlic salt
Tortilla strips, for topping
Sliced mozzarella or Muenster (optional for au gratin)

Instructions

Add the broth, potatoes and spinach to the Instant Pot. Don’t stir—let the spinach rest on top of the potatoes. It may seem like too much, but the spinach will wilt down.
Secure the lid, set the valve to sealing, and pressure cook on High for 5 minutes. Quick release when finished.
Cancel, then select Sauté on the high setting. While the pot heats and begins to bubble, mix cornstarch and cold water to form a slurry. Stir the slurry in and let the mixture bubble for about 30 seconds to thicken.
Stir in the cream, Boursin (or herb cheese) and shredded cheese until smooth, about 1–2 minutes.
Add 1 teaspoon garlic salt, taste and adjust if needed. Fold in the artichoke hearts and turn off the heat.
Ladle into bowls and top with tortilla strips. For au gratin-style, fill French onion crocks or a hollowed bread bowl, top with tortilla strips and 2–3 slices of mozzarella or Muenster, then broil 2–3 minutes until the cheese is melted and bubbly—watch carefully as broil times vary.

Jeffrey’s Tips

If you prefer a thinner soup, reduce cornstarch and water to 1–2 tablespoons each. Note that a slurry can thin over time on a warm setting, but chilled leftovers will firm up again. Start with less and add more slurry if needed.

If you prefer not to use cornstarch, blend some of the potatoes and spinach with an immersion blender to thicken the base, then return any whole spinach pieces before adding the artichokes. Blending everything will change color and texture but still yield a delicious chowder.