Instant Pot Yellow Squash

This Instant Pot Yellow Squash and Tomatoes recipe is a fresh and delightful dish perfect for a light lunch or a side dish. It combines the flavors of tender yellow squash with the tanginess of tomatoes, and the Instant Pot makes it quick and easy!

We are all looking for extra ways to add some extra veggies to our plates. Why not make the task perfectly savory and delightful with this yellow summer squash recipe?

This combination of summer squash and cherry tomatoes makes the most delicious and colorfully clean side dish. This easy recipe is one of my favorite ways to serve squash. I hope it becomes one of your favorite recipes too.

Why You Need This Recipe

• If you’re looking for a simple and delicious way to use those fresh, summer vegetables in your garden, look no further! Instant Pot Yellow Squash made in the electric pressure cooker will be your go-to side this season.
• Since this recipe uses the Instant Pot, you can guarantee these veggies will be transformed from the garden to the table in mere minutes.
• This dish is easily suitable for both gluten-free and dairy-free diets. Simply omit the parmesan or replace it with vegan cheese and this side dish will be a perfect fit for a variety of meal plans.

Key Ingredients

Yellow squash is a buttery superfood that packs in a variety of vitamins and loads of fiber. Plus, it’s abundant in the garden so it’s nice to have different ways to prepare it.

The skin of this squash is edible so all you need is a sharp knife and cutting board to prep it.

Cherry tomatoes not only add a sweet note to this dish but also matches the squash in its ability to provide nutrients galore.

Parmesan cheese is a rich and tangy cheese that boosts these vegetables from tasty to absolutely delectable.

Salt and black pepper adds more simple flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Heat the olive oil in the inner pot of the Instant Pot by using the “sauté” function. Add the diced onions and cook until softened.

Mix in the minced garlic and continue to sauté for another 30 seconds.

Step Two

Add the sliced squash and cherry tomatoes to the Instant Pot.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Pour in the broth and seasonings. Stir to combine.

Step Four

Seal the pressure valve and cook on high pressure for a cook time of 3-5 minutes.

Release the pressure using the quick release, remove the lid, and sprinkle cheese over the vegetables.

Use a slotted spoon to transfer the vegetables to a serving dish. Garnish with fresh basil before serving. Enjoy!

Recipe Tips & Substitutions

• Yellow squash is also called summer squash at the grocery store. The skin is edible and the flesh is white in color. You can also make this recipe using zucchini squash.
• If you don’t have broth, you can use a cup of water instead.
• If you’re on a dairy-free diet, leave off the cheese or use a vegan (dairy-free) cheese alternative.
• Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
• The total cooking time includes 10 minutes for the pot to come up to pressure.

Recipe FAQs

More Squash Recipes You Might Like

• Air Fryer Delicata Squash
• Air Fryer Butternut Squash Cubes
• Crockpot Spaghetti Squash
• 3-Ingredient Butternut Squash Soup

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Instant Pot Yellow Squash

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This Instant Pot Yellow Squash and Tomatoes recipe is a fresh and delightful dish perfect for a light lunch or a side dish. It combines the flavors of tender yellow squash with the tanginess of tomatoes, and the Instant Pot makes it quick and easy!

• Total Time: 28 Minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium yellow squashes, sliced into 1/2 inch pieces (about 3 to 3 1/2 cups of sliced squash)
• 2 cups cherry tomatoes, halved (about 1 pint’s worth)
• 3/4 cup reduced-sodium chicken broth or vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese (optional, for topping)
• Fresh basil leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Start by selecting the “Sauté” mode on the Instant Pot. Add the oil and let the pot heat up for a few minutes.
2. Add the diced onion to the Instant Pot and sauté for 2-3 minutes, or until it begins to soften.
3. Add the minced garlic and continue to sauté for another 30 seconds, or until fragrant.
4. Press the “Cancel” button to turn off the “Sauté” mode.
5. Add the sliced yellow squash to the Instant Pot, followed by the cherry tomatoes.
6. Add the dried basil, dried oregano, salt, and pepper to the Instant Pot. Give everything a good stir to combine.
7. Pour in the chicken or vegetable broth.
8. Secure the lid on the Instant Pot and make sure the pressure valve is set to “Sealing”.
9. Select the “Manual” or “Pressure Cook” mode on high pressure and set the timer for 3 minutes. This will cook the vegetables to a tender-crisp texture. If you prefer them softer, you can increase the time to 5 minutes.
10. Once the cooking cycle is complete, carefully perform a quick release by turning the pressure valve to “Venting”. Once all the steam is released, and the pin drops, open the lid.
11. If you’re using Parmesan cheese, sprinkle it over the vegetables and gently stir to combine.
12. Use a slotted spoon to transfer the yellow squash and tomatoes to a serving dish. This will leave the excess liquid behind.
13. Garnish with fresh basil leaves if desired, and serve immediately.

Equipment

Instant Pot

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Notes

1. Yellow squash is also called summer squash. The skin is edible and the flesh is white in color. You can also make this recipe using zucchini squash.
2. If you’re on a dairy-free diet, leave off the cheese or use a vegan (dairy-free) cheese alternative.
3. Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
4. The total cooking time includes 10 minutes for the pot to come up to pressure.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 Minutes
• Cook Time: 3 Minutes
• Category: Side dish
• Method: Instant Pot
• Cuisine: Healthy
• Diet: Vegetarian

Nutrition

• Serving Size:
• Calories: 86
• Sugar: 6.9 g
• Sodium: 120.9 mg
• Fat: 4.2 g
• Saturated Fat: 0.7 g
• Carbohydrates: 10.9 g
• Fiber: 3 g
• Protein: 3.5 g
• Cholesterol: 0 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.