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
No, in fact you should keep it on because it contains healthy vitamins and minerals, plus it’s thin, tender and flavorful.

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.
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Print
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, vegan, and vegetarian.
- Total Time: 34 minutes
- Yield: 3 1x
Ingredients
- 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
Instructions
- Pour the olive oil into the bottom of the Instant Pot.
- Then, add the zucchini slices on top of the oil.
- In a medium mixing bowl, combine the tomatoes, onion, garlic, red pepper flakes, dried basil, salt, and pepper.
- Stir to combine and then pour the tomato mixture over the zucchini, but don’t stir.
- 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.
- Carefully remove the lid, stir, and serve hot.
Notes
- 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.
- 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
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I noticed there isn’t any liquid except the juice from the canned tomatoes. Is this correct??
Thank you
Stephanie
Yes, exactly!
I am glad I made a double batch of this, because it is tasty. I did not see the comment about not peeling the zuchinni until I came one here. I saw the recipe originally.on fb InstantPot 101 for Beginners.
★★★★★
Could I through a frozen precooked chicken thigh on top of this to heat it up in the instant pot?
Ohhhh great question! I haven’t tried that but please let me know if you do!
I did throw the ore cooked frozen chicken thighs (2) in, there was a bit of broth in with them…turned out fabulous, what a delish quick meal. Thanks for the recipe.
Yay, I’m so glad to hear that!!!
Such a simple and great summer recipe.
★★★★★
Can you use fresh tomatoes instead of canned? Would you need to add liquid or cooking time? We have an abundance of tomatoes in our garden right now!
Great question! I have not tested it with fresh tomatoes. You would definitely need to add some liquid otherwise you will get a burn notice.