Prep Ingredients: Thaw the frozen spinach and squeeze out any excess water. Drain and chop the artichoke hearts. Soften the cream cheese by leaving it at room temperature for a while.

Sauté Garlic: Set your Instant Pot to the "Sauté" function. Add minced garlic and sauté for about 1 minute until fragrant.

Combine Ingredients: Turn off the "Sauté" function. Add the chopped spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, grated Romano cheese, salt, black pepper, and red pepper flakes into the Instant Pot. Mix everything together until well combined.

Add Broth: Pour in the chicken or vegetable broth and stir it into the mixture. The broth helps prevent any potential burn warnings and creates a creamy consistency.

Pressure Cook: Close the Instant Pot with the lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 5 minutes on high pressure.

Natural Release: Once the cooking time is complete, allow for a natural pressure release for about 5 minutes. Then, carefully turn the valve to "Venting" to release any remaining pressure.

Serve: Carefully open the Instant Pot, and your Spinach and Artichoke Dip should be hot, creamy, and ready to serve. Transfer it to a serving dish.

Garnish: Garnish your dip with a sprinkle of grated Parmesan cheese or chopped fresh parsley for a pop of color.

Enjoy: Serve your delicious Spinach and Artichoke Dip with tortilla chips, pita bread, or fresh vegetables. Dive in and savor the creamy, savory goodness!