Instant Pot Zucchini

Ingredients

• 454 g (1 pound)zucchini, cut into 2 cm (0.75-inch) chunks
• 250 ml (1 cup)cold water
• to tastesalt and black pepper
• 454 g (1 pound)zucchini
• 15 ml (1 tablespoon)vegetable oil
• a pinchsalt
• 5 ml (1 teaspoon)regular soy sauce
• 4 (12 g)garlic cloves, minced

Instructions

1. 1

   Add the water

   Pour 250 ml (1 cup) of cold water into the Instant Pot and fit the steamer basket. Put the 454 g (1 pound) of zucchini chunks in the basket.

2. 2

   Pressure cook

   Close the lid and set the steam release valve to Sealing. Cook at High Pressure for 0–1 minute, then immediately use Quick Release. Open the lid carefully.

3. 3

   Season and serve

   Add salt and black pepper to the zucchini and toss a few times. Serve as a side dish or chill it for a salad.

4. 4

   Heat the pot

   Select Sauté More and wait for the Instant Pot to display HOT. Add 15 ml (1 tablespoon) of vegetable oil and spread it over the base of the inner pot.

5. 5

   Brown the zucchini

   Add 454 g (1 pound) of zucchini and a pinch of salt, then stir briefly. Leave it undisturbed for 1.5 minutes, then stir again. Continue stirring about once a minute for 3–4 minutes, until the zucchini is well browned.

6. 6

   Add garlic and soy

   Stir in the minced garlic and 5 ml (1 teaspoon) of regular soy sauce. Sauté for another minute.

7. 7

   Check and serve

   Taste a piece to check that it is cooked through. Add more salt if needed, then serve immediately.

What is Instant Pot zucchini?

Zucchini, also known as courgette, is a mild summer squash used in many cuisines around the world. This recipe offers two straightforward ways to cook it in an Instant Pot: steaming for a juicy, simple side, or sautéing for browned pieces with garlic and soy.

The two methods rely on different strengths of the appliance. Steaming cooks the chunks quickly over water, while the Sauté function lets them brown directly in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 19 calories, 1g protein, 4g carbs, 1g fat.

The zucchini provides most of the carbohydrates, while the vegetable oil contributes most of the fat in the sautéed version. The recipe contains little protein; serve it with a protein-rich main and a grain or other filling side to make a more complete plate.

Choose your cooking method

Steamed: This route keeps the flavour clean and the zucchini moist. It is a good choice when you want a light side or a chilled addition to salad.

Sautéed: Direct contact with the hot, oiled pot develops browned patches, while garlic and soy sauce add savoury flavour. It is best served straight away.

Why use cold water?

Cold water: The steaming method specifies cold water in the pot beneath the basket. Measure out 250 ml rather than substituting warm or hot water.

Basket: Keep the zucchini in the steamer basket above the water so it steams instead of sitting in the liquid.

Get a good sear

Hot pot: Wait until the display reads HOT before adding the oil and zucchini. Spreading the oil across the base helps the pieces make contact with the cooking surface.

Room to brown: Leave the zucchini undisturbed for the first 1.5 minutes, then stir about once a minute over the remaining 3–4 minutes. Frequent stirring can interrupt browning.

Check the texture

Steamed: The pressure-cooking time is very short, so use Quick Release immediately when the cycle finishes. Handle the lid carefully as you open it.

Sautéed: Taste a piece after adding the garlic and soy sauce to judge whether it is cooked to your liking. The method aims for browned zucchini that is cooked through, rather than soft and collapsed.

Serve it your way

Warm: Serve either version as a simple side dish alongside a main meal. The garlic and soy version is particularly well suited to serving straight from the pot.

Chilled: Let the steamed zucchini cool before adding it to a salad. Its mild flavour works well as a juicy, vegetable-rich addition.

Recipe notes & tips

• Cut the steamed zucchini into evenly sized chunks so they cook at a similar rate.
• Use cold water for the pressure-cooking method as directed.
• Set up the steamer basket before adding the zucchini.
• Wait for the pot to display HOT before starting the sautéed version.
• Keep the zucchini in contact with the hot base between stirs to encourage browning.
• Taste before adding extra salt, as soy sauce is already savoury.

Variations

• Add chilli: Stir a little chilli into the garlic and soy version for heat.
• Finish with lemon: Add a squeeze of lemon just before serving for a fresh contrast.
• Use tamari: Swap the regular soy sauce for tamari if preferred.
• Add herbs: Scatter chopped parsley or coriander over the cooked zucchini.
• Serve in salad: Chill the steamed zucchini and fold it into a salad just before serving.

Common mistakes to avoid

• Using warm water: Stick to cold water for the steaming method as specified.
• Skipping the basket: Keep the zucchini above the water so it steams rather than boils.
• Opening carelessly: Release the pressure immediately, then open the lid cautiously.
• Stirring too often: Leave the sautéed zucchini alone for the first 1.5 minutes to help it brown.
• Crowding the base: Arrange the zucchini so it can touch the hot surface; cook in batches if needed.
• Adding salt without tasting: Check the finished sautéed zucchini first, especially because it includes soy sauce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave; the zucchini may soften further. Steamed zucchini can also be served cold in a salad.

Frequently asked questions