Add softened cream cheese, minced garlic, sour cream, artichokes, and spinach to the Instant Pot. (You can mix these together in a bowl and then add to the Instant Pot if you’d prefer.) Season with salt and pepper to taste, stirring until everything is well blended.

Set the Instant Pot to Manual for 8 minutes. Once finished, carefully perform a quick release. The spinach will be wilted and the will be mixture warm and creamy.

Add the Italian blend cheese and stir until fully melted and smooth. The heat from the dip will melt the cheese quickly and evenly.

While the dip cooks, prepare your bread bowl. Using a serrated knife, cut a circle in the top of the round loaf and lift off the “lid.” Gently pull out the soft interior bread, leaving about a one-inch thick shell along the sides and bottom so it stays sturdy. Cut the removed bread into chunks for dipping.