Instant Pot Zucchini with Tomatoes

This Instant Pot Zucchini with Tomatoes and Garlic is an easy summer side dish that everyone loves. This recipe uses seasonal produce and is so flavorful. Gluten-free, vegetarian, and vegan-friendly.

Zucchini and tomatoes cook together with garlic, onion, and spices for a healthy and delicious side dish.

Budget-friendly, versatile, and slightly sweet zucchini pairs well with almost any other vegetable, but goes especially well with tomatoes. If you’re looking to use up all your fresh zucchini this summer or just love it, then this recipe is for you!

I was inspired to make this recipe after seeing a similar version on the Instant Loss site.

Why You Need This Recipe

• It goes with everything. You can serve it alongside pasta or on top of an omelette. Use it to top grilled chicken or stir it into rice or quinoa. I mean it when I say it’s delicious in so many things!
• It’s easy like, “prep it in 10 minutes easy”! If you dice up the onion, mince the garlic and slice the zucchini ahead of time, you can prep this recipe in 2 minutes!
• It’s a delicious way to eat your vegetables. It can be difficult to incorporate vegetables into your eating ritual without doing it intentionally. I find the best way to do this is to find plant based recipes you love and this one is a keeper!

Key Ingredients

Zucchini has a mild, sweet flavor that plays well with other vegetables. Zucchini can be found year round but is in season during the summer months.

Diced tomatoes add sweetness and acidity to the dish.

Onion soaks up the juices of the tomatoes and pair perfectly with the zucchini.

Garlic has a nutty, sweet, and mild flavor once cooked that goes exceptionally well with vegetables.

Spices like sea salt are essential to bring out the flavors in the dish but red pepper flakes, dried basil, and black pepper give it something extra special.

Recipe Steps

Step One

Pour the olive oil into the bottom of the instant pot.

Step Two

Place the zucchini slices on top of the oil.

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

Step Three

In a medium bowl, stir together the remaining ingredients.

Step Four

Pour tomato mixture over the zucchini but don’t stir.

Step Five

Set the cooking time to 4 minutes at high pressure. Once done let the pressure come down naturally for 10 minutes then use the quick release.

Step Six

Carefully remove the lid then stir and serve hot!

Recipe Tips & Substitutions

• If you aren’t on a dairy-free or vegan diet, feel free to serve this dish with some freshly-grated Parmesan cheese on top. For dairy-free and vegan, you can use a dairy-free Parmesan cheese alternative (or just leave it out).
• The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure and 10 minutes of natural pressure release.
• Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

FAQs

Other Instant Pot Recipes You Might Like

• Instant Pot Vegan Stew with Chickpeas
• Instant Pot Carrots
• Instant Pot Vegetable Stew with Potatoes
• Instant Pot Quinoa with Vegetables

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Instant Pot Zucchini with Tomatoes

★★★★★

5 from 2 reviews

Print Recipe

Pin Recipe

This Instant Pot Zucchini with Tomatoes and Garlic is an easy summer side dish that everyone loves. This recipe uses seasonal produce and is so flavorful. Gluten-free, vegan, and vegetarian.

• Total Time: 34 minutes
• Yield: 3 1x

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 large zucchini, cut into 1/2-inch slices
• 1 14.5-ounce can diced tomatoes, with the juices
• ½ onion, diced
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes
• ½ teaspoon dried basil (or dried oregano)
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Pour the olive oil into the bottom of the Instant Pot.
2. Then, add the zucchini slices on top of the oil.
3. In a medium mixing bowl, combine the tomatoes, onion, garlic, red pepper flakes, dried basil, salt, and pepper.
4. Stir to combine and then pour the tomato mixture over the zucchini, but don’t stir.
5. Lock on the lid and set the time to 4 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for about 10 minutes. Then, use the quick release to get rid of any remaining pressure.
6. Carefully remove the lid, stir, and serve hot.

Notes

1. If you aren’t on a dairy-free or vegan diet, feel free to serve this dish with some freshly-grated Parmesan cheese on top. For dairy-free and vegan, you can use a dairy-free Parmesan cheese alternative (or just leave it out).
2. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure and 10 minutes of natural pressure release.
3. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Category: Side dish
• Method: Instant Pot pressure cooker
• Cuisine: Healthy
• Diet: Vegetarian

Keywords: zucchini in pressure cooker, zucchini in instant pot, vegan zucchini recipe

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.