Add the Kettle & Fire Chicken Cooking Broth to the bottom of the pot.
Add the drained artichokes, minced garlic, frozen spinach, sour cream, mayo, cream cheese, and salt. Do NOT stir.
Lock the lid and make sure the valve points to SEALED.
Pressure cook on High Pressure for 4 minutes. After that, do a quick release of the pressure by turning the valve on top to “VENTING.”
Open the lid and add parmesan and mozzarella cheese, stir until smooth.
Serve with pita chips, pretzels, and crunchy veggies.