Try this Instant Pot Zucchini Basil recipe.
- Carbohydrate 4.43566834716378 g
- Cholesterol 0 mg
- Fat 7.23515541964858 g
- Fiber 1.43497278975038 g
- Protein 1.45320893792987 g
- Saturated Fat 1.02160846469745 g
- Serving Size 1 1 recipe (38g)
- Sodium 439.028184268052 mg
- Sugar 3.0006955574134 g
- Trans Fat 0.312952136733869 g
- Calories 82 calories
Step-by-step
- Place onion, garlic, tomatoes, red pepper flakes, sea salt, and fresh basil in a bowl. Stir to combine.
- Add 1 tbsp of olive oil to the bottom of your pressure cooker and distribute.
- Layer half of the zucchini on the bottom of the pot, top with half of the tomato mixture. Then add another layer of zucchini and top with the remainder of the tomato mixture.
- Place the lid on your Pressure Cooker and make sure the vent valve is in the SEALING position.
- Using the display panel select the STEAM function. Using the +/- arrows program the pot for 6 minutes.
- When the time is up let the pot naturally release the pressure for 15 minutes.
- Top with a sprinkle of freshly grated parmesan cheese.
When working under the strict operational limits of electric pressure cookers, high-moisture squashes require strategic layering to prevent scorching while retaining structural integrity.
- Cut zucchini rounds to a consistent half-inch thickness so they soften evenly during the six-minute pressure cycle without dissolving into mush.
- Distribute the extra-virgin olive oil directly across the bottom of the inner pot before adding any vegetables to create a protective barrier against the heating element.
- Incorporate canned diced tomatoes with their juices intact, as the added liquid generates the necessary steam for the pressure valve to seal properly.
- Allow a full fifteen minutes for natural pressure release once the cooking cycle completes to gently lower the internal temperature and stabilize the vegetable textures.
Freezing cooked zucchini is generally discouraged because the high water content ruptures cell walls during the freezing process, resulting in an unpleasantly watery texture upon thawing. Store leftovers in a sealed glass container in the refrigerator for up to three days, reheating gently on the stovetop over medium-low heat to evaporate excess moisture before serving.
