This Instant Pot Yellow Squash and Tomatoes recipe is a fresh and delightful dish perfect for a light lunch or a side dish. It combines the flavors of tender yellow squash with the tanginess of tomatoes, and the Instant Pot makes it quick and easy!
We are all looking for extra ways to add some extra veggies to our plates. Why not make the task perfectly savory and delightful with this yellow summer squash recipe?
This combination of summer squash and cherry tomatoes makes the most delicious and colorfully clean side dish. This easy recipe is one of my favorite ways to serve squash. I hope it becomes one of your favorite recipes too.
Add water to the 1 inch mark, and 1/2 to 1 tsp. of salt. (I used the water from heating the squash.) Pressure can at 10 pounds of pressure for quarts for 40 minutes at 10 pounds of pressure for elevations of 1,000 feet and below.
Recipe Tips & Substitutions
- Yellow squash is also called summer squash at the grocery store. The skin is edible and the flesh is white in color. You can also make this recipe using zucchini squash.
- If you don’t have broth, you can use a cup of water instead.
- If you’re on a dairy-free diet, leave off the cheese or use a vegan (dairy-free) cheese alternative.
- Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
- The total cooking time includes 10 minutes for the pot to come up to pressure.
No. This recipe can easily be made with zucchini squash, as well. Or, see my recipe for Instant Pot Zucchini.
Yes, but the dish won’t have as much of a broth and may be less flavorful.
Yes! Cook on low for 5 hours or high for 4 hours and then top with cheese before serving.
Why You Need This Recipe
- If you’re looking for a simple and delicious way to use those fresh, summer vegetables in your garden, look no further! Instant Pot Yellow Squash made in the electric pressure cooker will be your go-to side this season.
- Since this recipe uses the Instant Pot, you can guarantee these veggies will be transformed from the garden to the table in mere minutes.
- This dish is easily suitable for both gluten-free and dairy-free diets. Simply omit the parmesan or replace it with vegan cheese and this side dish will be a perfect fit for a variety of meal plans.
Yellow squash is a buttery superfood that packs in a variety of vitamins and loads of fiber. Plus, it’s abundant in the garden so it’s nice to have different ways to prepare it.
The skin of this squash is edible so all you need is a sharp knife and cutting board to prep it.
Cherry tomatoes not only add a sweet note to this dish but also matches the squash in its ability to provide nutrients galore.
Parmesan cheese is a rich and tangy cheese that boosts these vegetables from tasty to absolutely delectable.
Salt and black pepper adds more simple flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Heat the olive oil in the inner pot of the Instant Pot by using the “sauté” function. Add the diced onions and cook until softened.
Mix in the minced garlic and continue to sauté for another 30 seconds.
Add the sliced squash and cherry tomatoes to the Instant Pot.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Pour in the broth and seasonings. Stir to combine.
Seal the pressure valve and cook on high pressure for a cook time of 3-5 minutes.
Release the pressure using the quick release, remove the lid, and sprinkle cheese over the vegetables.
Use a slotted spoon to transfer the vegetables to a serving dish. Garnish with fresh basil before serving. Enjoy!
Pressure Canning Squash & Zucchini
FAQ
How to can squash in a pressure cooker?
How many pounds of pressure to can squash?
Can you can squash without a pressure canner?
Do you cook squash before canning it?
How do you cook squash in a pressure can?
Heat a big Dutch oven of water. Add squash in batches, and when it’s heated through, place in jars. Add water to the 1 inch mark, and 1/2 to 1 tsp. of salt. (I used the water from heating the squash.) Pressure can at 10 pounds of pressure for quarts for 40 minutes at 10 pounds of pressure for elevations of 1,000 feet and below.
How do you cook yellow squash in a jar?
Canning yellow squash is easy, just wash, and cut into 1 inch cubes, or slices. Heat a big Dutch oven of water. Add squash in batches, and when it’s heated through, place in jars. Add water to the 1 inch mark, and 1/2 to 1 tsp. of salt. (I used the water from heating the squash.)
How do you cook yellow squash in a crock pot?
Mix the yellow squash and onions in a large bowl and sprinkle with salt. Cover the mixture with icy water and stir to dissolve the salt. Cover the bowl and allow it to stand for two hours. After 2 hours, drain thoroughly. Removing as much water as possible will result in a crisper texture.
How long do you pressure can squash?
Because squash is non-acidic, you must process your jars in a pressure canner, because a boiling water bath cannot get them hot enough to kill harmful bacteria. Process the jars at 10 pounds of pressure for 55 minutes for pints and 90 minutes for quarts, adjusting for altitude if you need to.