Instant Pot Spinach Artichoke Dip

Instant Pot Spinach Artichoke Dip 1 can 14 oz artichoke hearts drained and chopped 1 box 10 oz frozen chopped spinach 1 tbsp garlic, minced 8 oz cream cheese, room temperature 1/2 c sour cream 1/2 c mayo 1/2 c parmesan cheese, grated 1 c mozzarella cheese, shredded 1 tbsp cajun seasoning salt and pepper to taste Put spinach into a glass bowl and let sit so it can thaw a bit. Drain excess liquid. Add the rest of the ingredients to the spinach and stir to combine. Add the mixture to a round, oven-safe baking dish that will fit inside of your pressure cooking pot. Cover dish with foil. Pour 1 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. Place the baking dish in the Instant Pot. Lock the lid in place. Select High Pressure and set the timer for 10 minutes. When the timer goes off, turn the steam release valve to “venting” to release the pressure. Serve the spinach dip hot with a sliced Baguette, or tortilla chips.