(Total Time: 20 MIN| Serves: 4)
2 cups cream cheese
1 cup baby spinach
1 cup mozzarella cheese
½ cup scallions
2 tbsp. olive oil
1 tsp dried thyme
¼ tsp dried basil
1 tsp salt
½ tsp pepper
Rinse the spinach under cold running water and drain in a large colander.
Place in a large bowl along with the remaining ingredients and mix until completely combined.
Place the mixture in your instant pot and pour in 1 cup of water. Close the lid.
Set the steam release handle and press the ‘Manual’ button. Set the timer for 10 minutes.
When you hear the cooker’s end signal, perform a quick release and open the lid.
Keep in the refrigerator for 3 days.
Per Serving (Calories 491 | Total Fats 48.8g | Net Carbs: 4g | Protein 11.2g |Fiber: 0.5g)