Set the instant pot on sauté mode and drizzle the bottom with olive oil. Cook the chicken roughly 2-3 minutes, until browned.
Add the artichokes and seasonings and mix well. Cook another 2-3 minutes.
Press cancel on the instant pot and set to "keep warm". Stir in the heavy cream, cheeses, and spinach.
Replace the cover and hold on "keep warm" for 10 minutes. We've found that the "keep warm" setting melts cheeses perfectly while keeping everything hot since the instant pot typically doesn't handle dairy well unless on a low setting.
Stir every 5 minutes until mixture is smooth and creamy. Serve and enjoy!
This dish can be held on "keep warm" for up to an hour as long as you stir it periodically.