Instant Pot Spinach Artichoke Chicken is a healthy, dairy-free twist on the classic dip but with a bonus of protein packed chicken.
Creamy, dreamy, packed with protein, and bursting with flavor, this simple recipe is sure to become a new weeknight staple.
As a recipe developer, I’m constantly coming up with and testing new recipes.
I love thinking of new combos and experimenting in the kitchen and because of this, my family has gotten used to eating something different just about every night.
That said, there are a handful of tried and true recipes that fall into our regular rotation, and show up even on weeks when recipe testing is in full swing.
One of those recipes? Crockpot Spinach Artichoke Dip.
It’s creamy, dreamy, and so full of flavor that it’s the first thing to go anytime I make it for a party or family gathering.
The fact that it’s made with real food ingredients, plus is dairy-free and gluten-free, is just a bonus.
I was whipping up a batch for get-together a few weeks back and it hit me: why not combine this winner of an appetizer recipe with chicken to make a main dish wonder that can be made in a matter of minutes in an electric pressure cooker?
After a few rounds of testing, this recipe was born and let me tell you, it is SO GOOD.
Like, seriously delicious.
And while I’ll still be making the crockpot appetizer version for years to come, this version has already become a regular on our weeknight table.
If you want to make this one in the crockpot as a dip, check out this version.
You can always play around with adding chicken to that recipe as well; you’ll just need to adjust the time up to allow the chicken to cook fully, usually 4-5 hours on high or 6-7 on low.
Either way, I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Recipe & Kid Friendly Adaptations
1 | Serve the chicken, chopped or shredded, plain with the sauce on the side for dipping.
2 | Use boneless chicken thighs or breasts here; either will work.
3 | Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over traditional mayo. Veganaise is an egg-free alternative to mayo, and is a great choice if you're avoiding eggs.
This Recipe Is
gluten-free, dairy-free, grain-free, soy-free, whole30 and paleo
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Instant Pot Spinach Artichoke Chicken (Dairy-Free, Gluten-Free)
1 cup raw cashews
1 cups plain, unsweetened almond milk (or any non-dairy milk)
2 garlic cloves, roughly chopped
½ teaspoon kosher salt
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 (10-oz) bag frozen spinach, defrosted and squeezed very dry (16-oz also works)
1 (14-oz) cans artichoke hearts, drained, rinsed, and roughly chopped
1 (8-oz) can diced water chestnuts, drained and rinsed
1 ½ pounds boneless, skinless chicken breasts or thighs
2 tablespoons nutritional yeast*
3 tablespoons avocado mayonnaise or veganaise**
Freshly ground pepper, to taste
1. Pulse the cashews in a blender until a fine powder forms. You’re looking for a flour-like consistency. Be careful not to overmix, or you’ll end up with cashew butter. Remove the cashew powder and set aside.
2. To the same blender, add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
3. Pour the liquid into a 6-quart electric pressure cooker. Add the spinach, artichoke hearts, water chestnuts, and chicken. Stir until well combined.
4. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
5. When the pressure cooker timer is done, quick release the pressure.
5. Uncover and remove the chicken to a cutting board. Chop into bite sized pieces, shred, or leave whole.
6. To the pressure cooker, add the cashew powder, nutritional yeast, and mayonnaise. If the sauce seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste.
7. Add back the chicken and stir. Serve the chicken, topped with the sauce.
Makes 4-6 servings.
*Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can't find or don't want to use it, feel free to omit.
**Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you're avoiding eggs or want to keep this dish completely plant-based.
***Extra sauce? Use it like you would spinach artichoke dip!
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