Instant Pot Zucchini with Tomatoes
This Instant Pot Zucchini with Tomatoes and Garlic is an easy summer side dish that everyone loves. Let me show you how to make this simple, foolproof recipe that is a great side dish. Or, serve it with a cooked protein for a meal. The leftovers are great too!
In this easy Instant Pot squash recipe, zucchini squash and tomatoes get cooked 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!
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.
- Summertime brings an abundance of squash, especially zucchini squash. My neighbors are often gifting me with their squashes and this is my go-to recipe to use them up.
- The pressure cooker is a great way to cook squash because it works so fast and doesn’t heat up your kitchen.
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. See my related recipe for Instant Pot Zucchini Slices which can be frozen.
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.
Check out the full recipe card below for the measurements.
Recipe Steps
Step One
Pour the olive oil into the bottom of the Instant Pot. I use a 6-quart Duo model.
Place the zucchini slices on top of the oil.
Step Two
In a medium bowl, stir together the remaining ingredients.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Pour tomato mixture over the zucchini but don’t stir.
Step Four
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.
Carefully remove the lid then stir and serve hot!
I hope you agree that this Instant Pot squash recipe is flavorful and perfect for an easy side dish that the whole family will enjoy.
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.
Recipe FAQs
No, in fact you should keep it on because it contains healthy vitamins and minerals, plus it’s thin, tender and flavorful. But, you can feel free to peel the zucchini if you wish.
Yes, you can use any type of summer squash in this recipe, including yellow squash.
You can use frozen zucchini, but it may become more mushy once cooked. You don’t typically need to adjust the cooking time, as the Instant Pot will just take a bit longer to come up to pressure.
Yes, the Instant Pot has a “Sauté” function. After adding a bit of oil and allowing it to heat up, you can add your sliced zucchini and sauté for a few minutes until it reaches your desired doneness. For this recipe, I like to use the pressure cook method though.
More Easy 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
- Instant Pot Yellow Squash
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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
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried basil (or dried oregano)
- 1/2 teaspoon sea salt
- 1/4 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.
Equipment
Buy Now → 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
Nutrition
- Serving Size:
- Calories: 96
- Sugar: 6.1 g
- Sodium: 304.9 mg
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 12.9 g
- Fiber: 2.2 g
- Protein: 2 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.
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.