Instant Pot Yellow Squash Recipes

PRESSURE-COOKER SUMMER SQUASH

Pressure-Cooker Summer Squash image

We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1 cup vegetable broth
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

INSTANT POT® SPAGHETTI SQUASH WITH SAUTEED MUSHROOMS

Instant Pot® Spaghetti Squash with Sauteed Mushrooms image

A hearty, nutritious squash dish prepared quickly thanks to the Instant Pot®. Bonus: It's even vegan!

Provided by Becky

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 small spaghetti squash, halved and seeded
1 cup water
1 tablespoon olive oil, or to taste
1 small onion, chopped
6 sprigs fresh thyme
1 (8 ounce) package sliced button mushrooms
¼ teaspoon garlic salt, or more to taste
ground black pepper to taste
⅓ cup pine nuts

Steps:

Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.

Nutrition Facts : Calories 151 calories, Carbohydrate 13.4 g, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 138.6 mg, Sugar 2 g

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP

Instant Pot® Curried Cheesy Cauliflower-Squash Soup image

Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.

Provided by Ginny Maziarka

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 head cauliflower, chopped
1 butternut squash, peeled and chopped
2 tablespoons yellow curry powder
1 teaspoon salt, or to taste
3 cups shredded mozzarella and Cheddar cheese blend

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g

ROASTED SUMMER SQUASH (INSTANTPOT) RECIPE

Roasted Summer Squash (InstantPot) Recipe image

Provided by á-8242

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon garlic, minced
1 red onion, quartered, thinly sliced
2 zucchini, chopped large
2 yellow squash, chopped large
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water

Steps:

Add all ingredients except water to pressure cooker. Heat on high (or brown with lid off until onions cook down considerably and squash begins to brown). Cover with 1/2 cup water. Lock on cooker's lid. Set to low for 5 minutes. Quick release, remove lid and serve. Enjoy!

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