This dish contains the following allergens: Milk/Dairy
Cooking mode
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900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
1/2 cup
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
1 cup (4 ounces)
Gruyère cheese, grated
Utensils
Whisk
Colander
Rubber Spatula
Step 1
Place frozen spinach and water in pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute, and Select START/STOP to begin.
Step 2
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Transfer spinach to a colander in the sink, and press with a spatula to release as much liquid as possible; set aside.
Step 3
Wipe out pot with paper towel. Place butter in pot. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Once butter has melted, add shallot and garlic and cook until softened, about 3 minutes. Select START/STOP to turn off SEAR/SAUTÉ.
Step 4
Whisk in cream cheese and milk until mixture is melted and smooth. Stir in drained spinach, salt, and nutmeg. Spread mixture into an even layer. Sprinkle Gruyère on top.
Step 5
Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
Step 6
Cooking is complete when Gruyère is nicely browned. Serve warm.
Place frozen spinach and water in pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute, and Select START/STOP to begin.
900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
1/2 cup
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
1 cup (4 ounces)
Gruyère cheese, grated
Step 2 of 6
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Transfer spinach to a colander in the sink, and press with a spatula to release as much liquid as possible; set aside.
900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
1/2 cup
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
1 cup (4 ounces)
Gruyère cheese, grated
Step 3 of 6
Wipe out pot with paper towel. Place butter in pot. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Once butter has melted, add shallot and garlic and cook until softened, about 3 minutes. Select START/STOP to turn off SEAR/SAUTÉ.
900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
1/2 cup
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
1 cup (4 ounces)
Gruyère cheese, grated
Step 4 of 6
Whisk in cream cheese and milk until mixture is melted and smooth. Stir in drained spinach, salt, and nutmeg. Spread mixture into an even layer. Sprinkle Gruyère on top.
900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
1/2 cup
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
1 cup (4 ounces)
Gruyère cheese, grated
Step 5 of 6
Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
1/2 cup
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
1 cup (4 ounces)
Gruyère cheese, grated
Step 6 of 6
Cooking is complete when Gruyère is nicely browned. Serve warm.
900g
frozen spinach
110g
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
113g
cream cheese, softened at room temperature
110g
whole milk
1/2 teaspoon
kosher salt
1/4 teaspoon
ground nutmeg
113g
Gruyère cheese, grated
2 pounds
frozen spinach
1/2 cup
water
2 tablespoons
unsalted butter
1
large shallot, peeled, sliced
2
garlic cloves, peeled, minced
1/2 block (4 ounces)
cream cheese, softened at room temperature
