Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of instant pot yellow squash and tomatoes.

Instant Pot Yellow Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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 Scale
  • 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)

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

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.

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

Find it online: https://www.cleaneatingkitchen.com/instant-pot-yellow-squash/