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Instant Pot Zucchini with Tomatoes Recipe
This Instant Pot Zucchini with Tomatoes and Garlic is an easy summer side dish that everyone loves. This recipe uses seasonal produce and is so flavorful. Gluten-free, vegan, and vegetarian.
👥 3 Servings⏱️ Prep & Cook: 34 min⏳ Prep: 10 min🔥 Cook: 4 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
📝 Preparation Steps
1
Pour the olive oil into the bottom of the Instant Pot.
olive oil1 tablespoon
2
Then, add the zucchini slices on top of the oil.
large zucchini, cut into 1/2-inch slices1
3
In a medium mixing bowl, combine the tomatoes, onion, garlic, red pepper flakes, dried basil, salt, and pepper.
red pepper flakes1 teaspoon
4
Stir to combine and then pour the tomato mixture over the zucchini, but don’t stir.
large zucchini, cut into 1/2-inch slices1
5
Lock on the lid and set the time to ⏱️ 4 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for about ⏱️ 10 minutes. Then, use the quick release to get rid of any remaining pressure.
6
Carefully remove the lid, stir, and serve hot.
Nutrition Facts
calories
96 calories
fat Content
5.1 g
serving Size
1/3 of recipe
fiber Content
2.2 g
sugar Content
6.1 g
sodium Content
304.9 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
12.9 g
saturated Fat Content
0.7 g
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