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!
Wash and slice your zucchini into ¼ inch thin slices. Thinner if you want them even softer, but ¼ gives you soft and crisp results.
Place the zucchini on an Instant Pot trivet or in a steamer basket and lower into Instant Pot. Add the water to the pot.
Close the lid and seal it. Set it to High Pressure for 2 minutes and do a Quick Pressure Release.
Remove zucchini and drain water. Place zucchini in a bowl with olive oil and seasonings. Toss to coat and serve warm.
Notes
I prefer my zucchini in the Instant Pot to be cooked until it's soft enough to not feel raw but still retains a bit of crispness. Slicing the zucchini into ¼ inch thick slices achieves that perfect texture.You have some flexibility in adjusting the thickness of the slices to achieve your desired results. Additionally, you can use yellow squash instead of zucchini or even a mix of both, depending on what summer squash you have available.Whether you leave the peel on or take it off is a matter of personal preference. The peel is thin enough that it cooks down with the rest of the zucchini and helps it maintain a fresh and crisp texture.