Instant Pot Zucchini Boats are a tasty low carb meal that packs flavor and crisp veggies in every bite. Eating healthy never tasted this good. Make the turkey taco meat recipe below or use prepared taco meat you already have on hand. This taco meat recipe will fill about 5 large zucchini (10 boats). Double, triple, or adjust as needed.
Make turkey taco meat and set aside. Rinse out Instant pot and add in 1 cup of water.
Wash zucchini and slice in half vertically.
Scoop out the centers with a spoon to make a "boat."
Place halves on a trivet, with bowls facing upwards and lower into Instant Pot.
Close lid and seal. Set to High Pressure for 3 minutes with a Quick Pressure Release.
Drain the water inside the zucchini boats and inside the pot.
Mix 1 cup of prepared taco meat with cheese and fill boats while they're still on the trivet.
Lower the trivet back into the instant pot and close the lid. The warmth inside the pot will help to warm up the mixture and melt the cheese. Let it rest for 1-2 minutes.
Remove from Instant Pot and serve warm.
Taco Meat (optional recipe)
Place 1 cup of water or beef broth in your Instant Pot with 1 pound of raw thawed ground turkey meat.
Close the lid, seal it, and then set it for High Pressure 5 minutes.
When the time is up do a Quick Pressure Release.
Drain the meat and liquid and then set the Instant Pot to Saute for 10 minutes. You will not need all of this time.
Heat the olive oil and garlic until fragrant. About 30 seconds.
Add the ground turkey back into the pot and chop it into small pieces, breaking up the chunks.
Stir in the taco seasoning, Rotel, black beans, corn, ⅓ cup water, and lime juice until well mixed.
Continue cooking until most of the liquid is gone, or it has reached your desired thickness.
Turn off Instant Pot and unplug.
Notes
Use ½ cup of filling per boat. Omit black beans and corn if desired, or use leftover taco meat.Cooking time is for the zucchini boats only and excludes taco meat preparation.Add an extra minute for softer zucchini, but avoid overcooking.Score the zucchini with a knife for easier scooping.The zucchini skin is nutritious; no need to peel.Reheat in the oven for 10-15 minutes at 350°F or microwave for 2-3 minutes. Serve warm.