If you love spinach artichoke dip, you'll also love this creamy Instant Pot artichoke spinach pasta. Artichoke hearts and frozen spinach are combined with a rich and creamy sauce that cooks from start to finish in less than 30 minutes.
Artichoke lovers, this pasta is for you!
The best thing about this one-pot spinach artichoke pasta (besides the rich and creamy artichoke flavor) is that your dinner practically cooks itself.
Just combine the ingredients in your Instant Pot and a luxurious pasta dish will emerge.
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Ingredients & Substitutions
Linguine: Long noodles like linguine make the most of this creamy sauce, which coats each noodle. This recipe has also been tested with penne pasta, which has the same cooking time.
Canned artichoke hearts: Use canned artichoke hearts in water for this recipe. I chop one can into pieces and leave the second can of artichoke hearts whole, for a mix of chopped and whole artichokes in the final dish.
Cream cheese, parmesan and cream: This trio is responsible for creating the creamy, luxurious sauce that coats the pasta. I don't recommend using lower-fat version of the dairy products; the dish just won't turn out the same.
If you'd like the pasta to be slightly less rich, then use half the amount of cream cheese.
Butter: If you're making rich pasta, you might as well go all the way and use butter! However, you can substitute olive oil if you prefer.
Broth: Chicken or vegetable stock adds more flavor, but you can substitute water. If using water, you might have to add more salt once the pasta is cooked.
Shallot and garlic: You can add more than two cloves garlic (try 4!) for a stronger garlic flavor. I prefer shallot for this recipe, but if necessary you can skip the shallot or use very finely diced red onion.
Fresh parsley: Add color and light flavor with fresh parsley. You can substitute basil or dill.
Additional ingredients: A squeeze of fresh lemon juice adds fresh, bright flavor and a sprinkle of red pepper flakes adds a little heat.
Step-by-Step Photo Instructions
This is a straight-forward recipe that simply involves combining ingredients in your pressure cooker.
Step 1: Saute shallot and garlic. Add broth.
Step 2: Add frozen spinach and artichoke hearts.
Step 3: Add linguine that has been broken in half. Press the pasta down gently so that it's under the broth.
Step 4: Cook for 4 minutes, instant release. Uses tongs to gently separate the noodles. Add cream cheese, parmesan and cream, which will melt into a creamy sauce. Let the pasta rest 5 minutes before serving.
For ingredient amounts and detailed instructions, see the recipe card below.
Expert Tip
It's really important to let the pasta rest in the Instant Pot with a lid for 5 minutes before serving. The pasta continues to cook until it's no longer slightly firm and is perfectly al dente. Also during the resting time, the cream cheese, parmesan and cream also melt into a creamy sauce.
Food Storage and Reheating
This artichoke spinach pasta will keep in the refrigerator for up to 5 days. It doesn't freeze very well, as the texture of the pasta gets too soft, so I recommend eating it fresh or as leftovers in the same week. Luckily, this recipe reheats beautifully in the microwave.
More Instant Pot Pasta Recipes
📖 Recipe
Creamy Instant Pot Artichoke Spinach Pasta
If you love artichoke spinach dip, you'll love this pasta. Serve as a main course or with chicken breast or salmon on the side.
Total Instant Pot Cooking Time: 6 minutes to reach pressure + 4 minutes cooking time + instant release
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 19 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon butter
- 1 fat shallot, finely chopped (about 3 tablespoons)
- 2 garlic cloves, finely chopped
- 2 cups vegetable broth or chicken broth
- ⅛ teaspoon salt
- 1 cup frozen, chopped spinach
- 2 14-ounce cans whole artichoke hearts in water, drained
- 8 ounces linguine, broken in half
- 4 ounces cream cheese, cut into small pieces
- ½ cup grated Parmesan cheese
- ¼ cup whipping cream (whole cream)
- Fresh parsley, for garnish
Instructions
- First, take the cream cheese out of the refrigerator so it warms up to room temperature.
- Next, roughly chop one can of artichoke hearts. Leave the other can of artichoke hearts whole.
- Select the saute setting on the Instant Pot. Add the butter and shallot. Saute the shallot for 1 minute, then add the garlic and saute 30 seconds more.
- Before the shallot and garlic begin to brown, add the vegetable (or chicken) broth and salt. Turn off the Instant Pot saute function.
- Add the frozen spinach and artichoke hearts.
- Add the pasta. Press down gently on the pasta (I use my hand) so the noodles are flat and mostly submerged under the stock. It’s okay if the noodles aren’t completely covered with liquid.
- Set the cooking time to 4 minutes at high pressure.
- When the Instant Pot is done cooking, immediately release the pressure.
- Use tongs to shake apart and separate any noodles that are clumped together. The pasta will still be slightly firm, which is fine. The pasta will get softer as the noodles rest before serving.
- Gently stir in the cream cheese, parmesan and whipping cream.
- Turn the Instant Pot off and put the lid back on. Let the pasta sit for 5 minutes, then gently stir again with the tongs. Garnish with fresh parsley. Add salt if needed.
Notes
Ingredient Substitutions: If necessary, you can substitute water for broth, red onion for shallot and olive oil for butter.
Instead of linguine, a shorter noodle like penne can be used. You con't need to change the amount of water or cooking time.
Some recipes use a longer cooking time for linguine. I find that anything longer than 4 minutes and instant release (plus letting the pasta rest in the sauce for 5 minutes before serving) makes the noodles too soft.
This recipe was tested in a 6-quart instant pot.
Jenny Meier says
So easy to make, and so decadent! I love how easy it is to add artichoke flavor.
Ann Marin says
So good! I use extra large rigatoni macaroni and increase time to 6 minutes. You can also add sundries tomatoes. It’s divine!
Jen says
So glad you liked it! Adding sundried tomatoes is a great idea.