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Three plates of Instant Pot spinach artichoke pasta, each garnished with a lemon slice.
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3.67 from 9 votes

Instant Pot Spinach Artichoke Pasta {15-Minute Meal}

This creamy Instant Pot Spinach Artichoke Pasta is a delicious twist on the classic dip - best of all, it takes only 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Pasta
Cuisine: American
Keyword: instant pot spinach artichoke pasta, spinach artichoke pasta
Servings: 6
Calories: 456kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp olive oil
  • 4-6 cloves garlic, minced
  • 1/2 cup finely diced red onion
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 1/2 cups chicken broth
  • 4 oz cream cheese
  • 3 cups milk
  • 12 oz artichoke hearts, quartered
  • 1 lb farfalle pasta
  • 2 tbsp fresh lemon juice
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups baby spinach, roughly chopped

For garnish:

  • freshly grated parmesan cheese
  • finely chopped parsley
  • finely chopped red onion
  • lemon wedges

Instructions

  • Turn on your Instant Pot to saute mode and add olive oil. When oil is heated and shimmering, add garlic, red onion, salt, and pepper. Cook for 1-2 minutes until slightly softened.
  • Add chicken broth, cream cheese, and milk. Whisk until cream cheese is melted and sauce is smooth.
  • Add the artichoke hearts and bowtie pasta and stir. The sauce should cover all of the pasta.
  • Cover and cook on high for 2 minutes. After the time is up, quick release the pressure.
  • Stir in the parmesan cheese, lemon juice, and chopped baby spinach until the cheese is melted and spinach is wilted. Add more salt and lemon juice to taste.
  • Garnish with additional parmesan cheese, parsley, red onion, and lemon wedges. Serve immediately.

Notes

This recipe can be easily made lighter by substituting low-fat cream cheese and skim milk for the cream sauce.
The chicken broth can be substituted with vegetable broth to make this dish vegetarian-friendly
If your chicken broth is low-sodium, add an extra 1/2 - 1 teaspoon of salt.
Store any leftovers in the fridge for up to 5 days then reheat on the stovetop or in the recipe.
Freeze this pasta without the spinach for up to 3 months.

Nutrition

Calories: 456kcal | Carbohydrates: 68g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 1008mg | Potassium: 461mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1203IU | Vitamin C: 6mg | Calcium: 285mg | Iron: 1mg