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Place ARTICHOKES and FROZEN SPINACH (no need to thaw) in the Instant Pot. Add ¼ cup of the reserved ARTICHOKE BRINE or other cooking liquid.
Place CREAM CHEESE, MAYONNAISE, SOUR CREAM, and GARLIC on top of the spinach and artichokes. Add SALT and PEPPER.
Secure the lid, turn pressure valve to “Sealing” and select “Manual” or “Pressure Cook” on HIGH for 3 minutes.
When cooker is done, allow the pot to sit undisturbed for a 10-minute natural pressure release (NPR).Then flip the pressure valve to the "venting" position and release any remaining steam.
Open the lid, stir in JACK CHEESE and PARMESAN CHEESE until smooth and creamy. It will be very creamy and fluffy. *see footnote for stretchy cheese
Press the "cancel" button to terminate "keep warm" mode to prevent overcooking the dip. The constant heat can make the creamy texture become lumpy.
Warm dip can be enjoyed immediately with bread, crackers, vegetables, or chips...or from a spoon ;)
To serve cold, allow to cool, then refrigerate until chilled through, and serve. Note: texture will be firm.
Refrigerate in an airtight container up to 5 days or freeze up to 30 days.