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You can cook zucchini and squash in an Instant Pot easily by using the pressure cooking function for a quick, healthy side dish.
When you cook zucchini and squash in an Instant Pot, you steam them right in their own moisture, so they come out tender but not mushy.
It’s a simple way to get veggies on the table fast without watching a stove.
If you’ve been wondering how to cook zucchini and squash in an Instant Pot, you’re in the right place.
In this post, we’ll cover the best methods, timing, seasoning ideas, and fixes for common mistakes.
Let’s get cooking.
How to Cook Zucchini and Squash in an Instant Pot
Cooking zucchini and squash in an Instant Pot starts with a few simple steps that work for both fresh and frozen squash.
First, wash and trim your zucchini and squash.
You can slice them into rounds, half-moons, or chunks, but keep pieces about the same size so they cook evenly.
Next, add one cup of water to the Instant Pot inner pot.
That water creates the steam that cooks your zucchini and squash.
Then place a steamer basket or trivet inside.
Pile your zucchini and squash into the basket.
Don’t pack them too tight because the steam needs room to move around.
Close the lid, set the valve to sealing, and choose Manual or Pressure Cook on high pressure.
For firm-tender squash, cook for zero to one minute.
For softer zucchini and squash, cook for two minutes.
After cooking, do a quick release.
Open the lid carefully, and your Instant Pot zucchini and squash are ready.
This method shows you exactly how to cook zucchini and squash in an Instant Pot without overcooking them.
If you’re cooking zucchini and squash in an Instant Pot with frozen slices, add one extra minute.
Frozen squash releases more water, so drain well after cooking.
That’s the core answer to how to cook zucchini and squash in an Instant Pot.
1. Use a Steamer Basket for Best Results
A steamer basket keeps zucchini and squash out of the water.
This means they steam instead of boil, so they hold their shape and flavor.
If you don’t have a basket, use the trivet that came with your Instant Pot.
Either way, you can cook zucchini and squash in an Instant Pot without them turning to mush.
2. Keep Pieces Uniform in Size
Uniform slices are the secret to evenly cooked zucchini and squash.
If some pieces are thick and others are thin, the thin ones will dissolve while the thick ones stay raw.
Aim for half-inch rounds or cubes.
This tip works for both zucchini and squash, including yellow squash and butternut squash cubes.
3. Don’t Skip the Quick Release
Zucchini and squash cook fast, so a quick release stops the cooking right away.
If you let the pressure release naturally, the residual heat will keep cooking them.
That’s how you end up with soggy squash.
So when you cook zucchini and squash in an Instant Pot, always quick release.
4. Season After Cooking
Salt draws out water, so add it after the zucchini and squash are cooked.
Otherwise, you’ll get a watery pool at the bottom of your Instant Pot.
Toss the cooked veggies with olive oil, garlic powder, black pepper, or fresh herbs.
A squeeze of lemon or a sprinkle of Parmesan also works great.
Seasoning after cooking keeps your Instant Pot zucchini and squash firm and flavorful.
How Long to Cook Zucchini and Squash in an Instant Pot
Timing is everything when you cook zucchini and squash in an Instant Pot.
Here’s a quick guide:
1. Sliced Zucchini and Squash (Fresh)
Cook fresh sliced zucchini and squash for zero minutes on high pressure.
Yes, zero minutes means the pot comes to pressure and you release right away.
That brief heat is enough to tenderize thin slices.
2. Chunks or Thick Pieces
For one-inch chunks, cook for one to two minutes.
Start with one minute and adjust next time.
Thicker pieces of squash, like butternut, may need three to four minutes.
3. Frozen Zucchini and Squash
Frozen slices need two to three minutes.
Frozen cubed squash needs four to five minutes.
Always drain after cooking because frozen veggies release a lot of liquid.
These times help you cook zucchini and squash in an Instant Pot without guessing.
4. Whole Small Squash
If you cook a whole small squash, pierce it with a fork first.
Cook for eight to ten minutes, then quick release.
This works for acorn or small butternut squash, but not for delicate zucchini.
Tips to Cook Zucchini and Squash in an Instant Pot Perfectly
Even with the right timing, a few habits make a big difference when you cook zucchini and squash in an Instant Pot.
1. Don’t Overfill the Pot
Leave space for steam to circulate.
If you crowd the basket, some pieces won’t cook evenly and others will turn limp.
Cook in batches if you’re feeding a crowd.
2. Avoid Too Much Water
One cup is plenty for a six-quart Instant Pot.
More water means more steam, but it also means more splashing and soggier results.
Stick to one cup unless your manual says otherwise.
3. Use the Right Pressure Level
High pressure works for squash and zucchini.
Low pressure can work for very thin slices, but high pressure is more reliable.
When you cook zucchini and squash in an Instant Pot, high pressure plus a quick release is the winning combo.
4. Add Aromatics Before Cooking
Toss in sliced garlic, onion, or herbs before you close the lid.
The steam infuses the zucchini and squash with flavor.
Just avoid salty liquids like soy sauce or broth, which can make the veggies watery.
5. Serve Immediately
Zucchini and squash are best fresh out of the Instant Pot.
They can sit for a few minutes, but they’ll keep softening as they rest.
So plate them right away for the best texture.
So, How to Cook Zucchini and Squash in an Instant Pot?
You can cook zucchini and squash in an Instant Pot by adding one cup of water, using a steamer basket, and pressure cooking on high for zero to two minutes.
Quick release, season after cooking, and serve right away for tender, tasty results.
Whether you use fresh zucchini, yellow squash, or frozen squash cubes, the Instant Pot makes it fast and easy.
Now you know how to cook zucchini and squash in an Instant Pot every time.