Instant Pot Zucchini Basilico
This Instant Pot Zucchini Basilico is one of my favorite things to make in my Instant Pot and it’s perfect to make in the hot summer months. This quick and easy Italian dish is one of our Summertime favorites! When zucchini is abundant and fresh basil is easily found this light lunch won’t disappoint.
Zucchini is so healthy for you! It helps improve digestion, slows down aging, lowers blood sugar and so much more! It also helps boost energy levels. I know I need all the help I can get in that department. If you aren’t currently eating zucchini on a regular basis this is such a good recipe to add to your weekly meal prep!
I love to make this when I am craving a light but filling lunch. It’s super easy to make and easy to clean up!
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Instant Pot Zucchini Basilico
Print RecipeIngredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, diced
- 2 garlic cloves, finely chopped
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup quinoa, rinsed and drained
- 2 (14.5 ounce) cans organic diced tomatoes
- 1 teaspoon red pepper flakes
- 1/2 cup fresh basil, minced, or 1 tablespoon dried Italian seasoning
- 1/2 tablespoon garlic powder
- 1 dried bay leaf
- 2 pounds or 3 small unpeeled zucchini, cut in 1/2 inch slices
Instructions
- Preheat an electric pressure cooker using the SAUTE function. When the display panel reads HOT, add olive oil and onion. Saute until the onion begins to soften, about 5 minutes.
- Add the garlic, chicken, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Let the chicken cook for 5 minutes on one side, then turn it over and cook for 3 more minutes.
- Add the quinoa, tomatoes, red pepper flakes, basil, garlic powder, bay leaf, and zucchini. Do not stir.
- Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE COOK. Use the +/- buttons until the display reads 1 minute.
- When the cooker beeps to let you know it's finished, let it naturally come down from pressure until the display reads LO:25. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot.
- Open the cooker and remove the bay leaf. Stir, and serve.
Do you think I could add ground beef to this if I browned the beef first on sauté setting?
Totally! 🙂
Do you drain the diced tomatoes first? Or do you use the liquid in the can to help the IP reach pressure?
Thanks in advance!
You got it. 🙂 I don’t drain, I use the liquid in the can.
I have noticed on your recipes, the print part does not have the serving size listed like it is within the body of they blog post.
Hi Sandy, I’m not entirely sure why it’s not showing up. I’ll look into it today. 🙂
I use an electric pressure cooker that is not an instant pot. Is the “steam” setting on the IP the same as high or low on an electric pressure cooker?
It defaults to HIGH pressure for the steam setting. 🙂
SO yummy! I used a combination of yellow & zucchini squash but otherwise followed the recipe exactly. Had to share said recipe with everyone at work so they can make their own.
When do I add the mixture in #1 to the Instant Pot?
Fresh Basil plant outside ready to pick. Will definitely be making this meal in the next couple of days. Also love your other recipes. I recently tried the southwest summer salad. Fantastic!
The recipe above says to set the pressure cooker to 1 min, that’s it? Or is it suppose to say 10 min?
1 minute is correct. 🙂