Squeeze frozen spinach thoroughly in a clean kitchen towel to remove excess moisture, preventing a watery dip and ensuring maximum creaminess and cheese flavor concentration.

Add cream cheese and mozzarella early in the pressure cook, then stir in parmesan at the end to preserve its sharp flavor and prevent it from becoming bland during extended cooking.

Replace some or all mayonnaise with Greek yogurt for a tangier, lighter dip with superior protein content—it adds richness without the heaviness of traditional recipes.

Use quick release to prevent overcooking the artichokes and spinach, which can become mushy; you'll maintain better texture while still achieving a creamy, blended consistency.

Lightly sauté drained artichoke quarters in the Instant Pot on sauté mode before adding other ingredients to develop deeper flavor and reduce their canned taste.