Instant Pot Zucchini

steamed zucchini and lemon wedges on a plate with a fork.

5 from 1 vote

The Instant Pot is a great way to steam your favorite vegetable to perfection. With an easy cooking process and only 2 minutes of actual cooking time, this recipe is as simple as it gets!

Prep Time5

Cook Time2

Total Time7

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 57kcal

Author: Nicole Durham

Cost: Recipe $1.96 / Serving $0.49

Equipment

Ingredients

2 large zucchini, sliced ($1.78)
1 cup water ($0.00)
1 tablespoon olive oil ($0.14)
¼ teaspoon salt ($0.01)
¼ teaspoon garlic powder ($0.02)
⅛ teaspoon ground black pepper ($0.01)

US Customary - Metric

Instructions

Prepare the zucchini. Wash the zucchini and slice into ¼-inch rounds. Slice thinner if you prefer softer zucchini.
Add water and load. Pour the water into the Instant Pot liner. Place the zucchini on a trivet or in a steamer basket inside the pot.
Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 2 minutes.
Quick release. Perform a quick pressure release as soon as the cook time ends.
Season and serve. Drain any remaining water and transfer the zucchini to a bowl. Add the olive oil, salt, garlic powder, and black pepper, then toss gently to coat. Serve warm.

Notes

Texture control. Slicing zucchini about ¼ inch thick yields tender zucchini with a slight crispness. Thinner slices will be softer.
Vegetable swaps. Yellow squash can be used in place of zucchini or mixed in.
Peel preference. The peel can be left on or removed. It softens during cooking and helps the zucchini hold its shape.

Nutrition