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!

instant pot zucchini tomatoes dish.

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

Ingredients for instant pot tomatoes and zucchini
  • 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

How to cook zucchini and tomatoes in the instant pot

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.

up close photo of cooked zucchini with onions, garlic and tomatoes

Recipe Tips

  • 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

Do you need to peel zucchini?

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.

Can I use yellow squash in this recipe?

Yes, you can use any type of summer squash in this recipe, including yellow squash.

Can I use frozen zucchini in the Instant Pot? If so, how does it change the cooking time?

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.

Can I sauté zucchini in the Instant Pot? If so, how?

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

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

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instant pot zucchini tomatoes in white bowl.

Instant Pot Zucchini with Tomatoes

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5 from 3 reviews

Print 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

Units Scale
  • 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

  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

Nutrition

  • Serving Size: 1/3 of recipe
  • 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 over 5 million annual visitors to her site. Send Carrie a message through her contact form.