If you’re looking for an easy instant pot zucchini recipe, you’re in the right place. You’ll find a list of recipes below, including a stuffed pattypan, a lemon chicken pasta, and a risotto with zucchini and fresh sweet corn.
Buttery lemon chicken pasta
If you’re looking for a quick dinner, buttery lemon chicken is a great option. It takes only about five minutes to prepare, and the result is a meal that’s sure to please. You can serve this dish with pasta, rice, or salad. This recipe is perfect for busy weeknights.
To make the Instant Pot lemon butter chicken, you’ll need chicken breasts, butter, olive oil, and a few other ingredients. You can even add dried thyme leaves for an extra dose of flavor.
First, you’ll need to brown the chicken. This will give it a crispy coating, as well as seal in the flavors. Once the chicken is cooked, you’ll deglaze the pan. By adding some lemon juice, you’ll scrape away the browned bits, and add some flavor to your lemon chicken.
For the sauce, you’ll need some garlic, lemon juice, and some butter. You can also add some heavy cream to the mix. However, you can get a slightly more concentrated lemon garlic sauce by stirring in some cornstarch, xanthan gum, or other thickening agent.
To serve, you’ll want to serve it with rice, pasta, or even mashed potatoes. Lemon chicken pairs beautifully with a variety of different vegetables. Adding a squeeze of lemon to your pasta will add a nice splash of brightness, and the tangy zest of the lemon will go well with the herbs in the pasta.
The best part about this Instant Pot lemon chicken recipe is that it’s easy to make and doesn’t require any complicated cooking techniques. Even though it is a quick and easy dish to make, it’s still rich in taste and bursting with a variety of fresh flavors.
Risotto with zucchini and fresh sweet corn
Risotto is a creamy Italian rice dish that can be made with various vegetables. Many people make it with arborio rice, but short-grain rice is also ideal for risotto. It is high in starch and produces a creamier, more tender risotto.
The Instant Pot is a great appliance to use to make risotto. It is also a good way to use up some summer produce.
When making risotto, you will need to follow a few simple steps. First, you will need to par-boil the rice. Once cooked, you can add the broth to the risotto. Keep the heat low. This will help the liquid to absorb into the rice.
After the rice has been par-boiling for a few minutes, you will need to add the onion. Sauteed onions will put off a lot of liquid. To compensate, you should add the broth, half a cup at a time, until the liquid is absorbed.
Stir frequently during the cooking process. If you find the rice sticking to the bottom of the pot, you can add a little more water.
The Instant Pot can be used to make a wide range of dishes. You can make risotto, chicken, or fish. You can also cook with corn. Corn is not usually used in traditional risotto recipes, but it is delicious and goes well with the other ingredients.
A few things to remember when making risotto in the Instant Pot are to saute the vegetables and rice, and to stir the rice often. The risotto will be a bit more sticky if you use short-grain rice.
This recipe is easy to make and delicious. If you want to make a vegetarian version of risotto, you can leave out the butter and Parmesan.
Chicken, zucchini, squash and parmesan
This chicken, zucchini, squash and parmesan instant pot recipe is easy to make and tasty to eat. It is perfect for a cozy weeknight supper.
The ingredients can be prepared in advance and frozen. You can use this recipe as a meal on its own or as a meal with a simple green salad. If you want to add protein to this dish, you can add chicken breasts or ground turkey.
One of the most important things to remember is to let the squash cool before tossing it in the pot. This ensures that it doesn’t get mushy and gloppy in the sauce.
To serve this meal, you can slice it and serve it with a side of garlic bread. A fresh side salad is also recommended. However, you can opt to just serve the meat with the lemon parmesan sauce.
Another option is to bake the chicken and vegetables. While this isn’t as convenient as the instant pot, it does save you the trouble of reheating the entire dish after you’re done with it.
You can also freeze portions of the stew. Just be sure to store it in an airtight container.
It’s a great way to enjoy your favorite chicken, zucchini, and parmesan recipe in the future! For even more flavor, you can stir in a few cans of diced green chiles.
Before you start cooking, be sure to cut the chicken into chunks. You should also coat each piece with Italian seasoning or olive oil.
When you’re ready to cook, you’ll want to saute the garlic for a few minutes to infuse it with the flavor. At the same time, you should whisk in some melted butter.
Instant Pot zucchini soup is an easy way to make a light and healthy vegetable soup with a creamy flavor. It’s also low-carb and dairy-free. You can easily freeze leftovers for later.
This recipe is perfect for summer and is packed with flavor. The creaminess is from coconut milk and heavy cream. If you don’t want to use either, you can substitute them with vegetable stock.
For this delicious soup, you’ll need diced zucchini, onion, garlic, salt, pepper, and cream. Using an immersion blender or a regular stick blender, blend all ingredients until smooth.
The soup can be topped with cheese and fresh herbs, if desired. You can also add crushed red chili flakes to give the soup a spicy kick.
Instant Pot zucchini soup is a quick and easy way to use up all that zucchini you’ve got on hand. Whether you’re using regular or mini zucchini, you’ll end up with a soup that’s layered with flavor.
When you’re ready to serve, reheat the soup in the microwave or stovetop. Be careful not to boil it.
Adding a little parmesan cheese, sour cream, or plain non-fat Greek yogurt will enhance the taste of the soup. For a vegan version, omit the heavy cream and replace it with full-fat coconut milk.
If you’re looking for a creamy soup to keep you cool in the heat of summer, consider Instant Pot Creamy Zucchini Soup. You’ll be able to serve this light, wholesome, and delicious soup in just 25 minutes.
Besides making the soup, you can also use your Instant Pot to puree it. Just remember to do a quick pressure release after you’ve finished cooking to remove all the pressure from the soup.
A great gluten-free and vegan dish for summer is zucchini and patty pan squash lasagna. This recipe is easy to make and it is packed with flavor. You can serve it as a side dish or as a main course.
Before you begin making your Instant pot zucchini and patty pan squash lasagna, you will need to prepare the ingredients. To start, you will need a large pot of salted water. Ideally, you will also have a small amount of rice and spices.
Once your pot is filled with the water and rice, you will add the squash and stir. The cooking time will vary depending on the size of the pattypan. It will take about eight minutes to cook for large and about a half-hour for smaller pattypan squash.
After the vegetables have been cooked, you can add the pasta. Add a little olive oil and garlic to the pan. Make sure that your olive oil shimmers. When the pasta is cooked, transfer it to the skillet with the zucchini. You can add a little more Parmesan if you want to top the pasta with it.
If you are serving your stuffed patty pan squash with pasta, you can transfer it to the skillet as well. This is the easiest way to get uniformly sized pieces.
While you are preparing the veggies, you can prepare the rice and spices. The goal is to cook the squash to be crisp and tender. Start by soaking the rice in the water. Next, dice the onion and mix it with the spices. Finally, you should add the tomato sauce.
When you are ready to serve your stuffed patty pan squash, you can top it with additional Parmesan and chilli flakes. Lastly, you can serve it with a green salad or roasted potatoes.