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 1x
- Category: Pasta
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 fat shallot, finely chopped (about 3 tablespoons)
- 2 garlic cloves, finely chopped
- 2 cups vegetable broth or chicken broth
- 1/8 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
- 1/2 cup grated Parmesan cheese
- 1/4 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.
