Set the instant pot to a sauté mode and allow it to heat well.
Add oil and wait for a few minutes and add chopped garlic.
Allow the garlic to infuse in the oil.
Now switch off the instant pot and add spinach, artichoke, spice seasoning mix, cream cheese and vegetable broth, green onions and salt.
Stir well and set pressure cooking for 3-minutes. Once the instant pot beeps, quick release pressure carefully.
Now open and stir in sour cream, shredded cheese and mix well.
Garnish with some more chopped green onions and heavy cream.
Serve warm with chips, veggies and crackers.