On your Instant Pot, select the saute function, and combine the minced garlic and fresh spinach.
Saute until the spinach is cooked down.
Drain the excess liquid.
Add in the artichoke hearts, chicken broth, sour cream, mayonnaise, cream cheese, mozzarella, and onion powder.
Stir well to combine.
Place the lid on your Instant Pot, seal and close the valve.
Set the timer for 4 minutes on high (manual) pressure.
After 4 minutes, perform quick release.
Add your salt & pepper to taste. Serve hot!