Instant Pot Zucchini Slices
Here’s how to make super simple Instant Pot Zucchini that you can use in a variety of ways. Serve the steamed zucchini as a main or side dish, or freeze it to use in smoothies.
Summer always brings an abundance of squash. One of my favorite ways to handle all of the zucchini is to cook it in an Instant Pot.
The steamed zucchini chunks can then be used in a variety of ways, such as served with a pat of ghee or butter, frozen into zucchini chunks for smoothies, or tossed with marinara sauce and served as a healthy side dish (see my other recipe for Instant Pot Zucchini and Tomatoes).
Let me show you how easy it is to make Instant Pot Zucchini Slices!
The first step to cooking zucchini in the Instant Pot to either use immediately or to freeze for smoothies is to peel the zucchini using a Y peeler. This is actually an optional step, but I find that peeled zucchini is easier to digest because it’s lower in lectins.
If you don’t feel bloated or icky after eating unpeeled zucchini, then you probably don’t need to worry about peeling them.
The next step is to cut the squash into 1/2-inch slices. You can make them bigger, but I prefer to cut them fairly thinly. This will help them blend easier if you plan to use them in smoothies later.
Next, place the trivet in a 3-quart or 6-quart Instant Pot, along with a cup of water. Transfer the sliced squash into the pot.
Lock on the lid and set the time to just one minute at high pressure. When the cooking time is complete, use the quick release so the zucchini doesn’t get overcooked.
If you want to use your steamed squash chunks for smoothies, you’ll then need to use tongs to place the chunks on a baking sheet for freezing. If you want to serve your steamed zucchini as a side dish, then just transfer it to a bowl and serve warm.
Ways to Use Instant Pot Zucchini
As mentioned above, there are tons of ways to use your steamed zucchini slices. Zucchini is just so versatile as it is a fairly neutral-flavored vegetable. Some of my favorite ways to eat it include:
- tossed with marinara sauce and enjoyed as a side dish,
- tossed with cooked pasta (see the best gluten-free pasta brands) and your choice of cooked protein as a main dish,
- or frozen and tossed into smoothies (see my Raspberry Squash Smoothie recipe).
Yes! Yellow squash can be prepared in the Instant Pot the exact same way as zucchini squash.
I would recommend cutting the zucchini into slices or large chunks as opposed to cooking it whole.
Other Easy Instant Pot Vegetable Recipes You Might Like
- Instant Pot Artichokes
- Instant Pot Beets
- Instant Pot Carrots
- Instant Pot Cauliflower Florets
- Instapot Cabbage
- Instant Pot Zucchini and Tomatoes
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 2 medium zucchini, cut into 1/2-inch slices
- 1 cup water
- Place the trivet inside a 3-quart or 6-quart Instant Pot. Add the water.
- Place the zucchini chunks on top of the trivet. It’s okay if some fall through into the water.
- Lock on the lid and set the time to high pressure for 1 minute. When the cooking time is up, quick-release the pressure, being careful of the steam.
- Remove the lid and use tongs to transfer the zucchini chunks to a parchment-lined baking sheet for freezing. Or, you can use tongs to remove the zucchini to a bowl to serve immediately.
- Serve warm, or place the baking sheet in the freezer for at least 6 hours. Transfer the frozen zucchini chunks to a zip-top bag and place in the freezer for up to 2 months.
- If you want to use your steamed squash chunks for smoothies, you’ll then need to use tongs to place the chunks on a baking sheet for freezing. If you want to serve your steamed zucchini as a side dish, then just transfer it to a bowl and serve warm.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Side dish
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Vegan
Keywords: instant pot zucchini chunks, how to freeze zucchini, freezing zucchini for smoothies
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