5 from 1 vote
Instant Pot Zucchine Basilico
Servings: 2
Author: Brittany Williams
  • 13-14 oz Large Zucchini sliced 1/2 in thick
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 Onion diced
  • 2 tsp Minced Garlic
  • 1 14.5 oz can Diced Tomatoes
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Sea Salt
  • 1/4 cup Fresh Basil Chopped or 1tbsp dried Italian herbs
  1. 1. Place onion, garlic, tomatoes, red pepper flakes, sea salt, and fresh basil in a bowl. Stir to combine.
  2. 2. Add 1 tbsp of olive oil to the bottom of your pressure cooker and distribute.
  3. 3. 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.
  4. 4. Place the lid on your Pressure Cooker and make sure the vent valve is in the SEALING position.
  5. 5. Using the display panel select the STEAM function. Using the +/- arrows program the pot for 6 minutes.
  6. 6. When the time is up let the pot naturally release the pressure for 15 minutes.
  7. 7. Top with a sprinkle of freshly grated parmesan cheese.