Looking for a side dish that’s incredibly fast, packed with flavor, and uses up those fresh veggies? You’ve found it! This Instant Pot Zucchini and Eggplant recipe is a game-changer for busy weeknights. In just 20 minutes, you get tender, perfectly cooked vegetables enveloped in a luscious, creamy sauce with a bright, zesty kick from fresh lemon and a gentle warmth from ginger and chili. The Instant Pot does all the heavy lifting, making cleanup a breeze. It’s the perfect low-carb, high-flavor companion to any main course!
Ingredients
• 1 medium-sized zucchini (about 250g / 9 oz), thinly sliced
• 1 medium-sized eggplant (about 450g / 1 lb), thinly sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp (14g) butter
• ½ cup (120g) sour cream
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp fresh lemon zest, grated
• 1 tsp fresh ginger, grated
• ½ tsp Himalayan pink salt
• ½ tsp ground black pepper
• ¼ tsp red chili flakes
• 1 cup (240 ml) water
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the butter to the stainless steel insert. Add the sliced zucchini, eggplant, red onion, and minced garlic. Season with salt and pepper and cook for 5 minutes, stirring occasionally until the vegetables begin to soften.
3. Pour in 1 cup of water to deglaze the pot. Press ‘Cancel’, then securely lock the lid. Move the steam release handle to the ‘Sealing’ position.
4. Select the ‘Manual’ or ‘Pressure Cook’ button and cook on ‘High’ pressure for 3 minutes.
5. When the timer finishes, perform a quick pressure release by carefully turning the steam release handle to ‘Venting’. Once the pin drops, safely open the lid.
6. Stir in the sour cream, grated ginger, and red chili flakes until everything is well combined and creamy.
7. Press the ‘Sauté’ button again and allow the mixture to simmer for 5 more minutes, stirring occasionally as the sauce thickens.
8. Transfer to a serving plate, garnish with fresh lemon zest and a squeeze of lemon juice, and serve immediately.
Nutritional Information
• (Per Serving)
• Calories: 183
• Total Fat: 12.4g
• Net Carbs: 9.8g
• Protein: 4.1g
• Fiber: 6.9g
Pro Tips
• For firmer vegetables, reduce the pressure cooking time to 2 minutes. The final 5-minute sauté will ensure they are cooked through without becoming mushy.
• For a richer, deeper flavor profile, substitute the water with an equal amount of vegetable or chicken broth.
• To make this a complete meal, stir in a can of drained chickpeas or shredded rotisserie chicken during the final 5-minute sauté step.
• For a dairy-free version, use full-fat coconut cream in place of sour cream and olive oil instead of butter.
FAQ
Q: How can I make this Instant Pot zucchini and eggplant dairy-free
A: For a dairy-free version, the recipe suggests using full-fat coconut cream in place of sour cream and substituting olive oil for the butter.
Q: Can I make the vegetables less soft
A: Yes, for firmer vegetables, reduce the pressure cooking time from 3 minutes to 2 minutes. The final 5-minute sauté will finish cooking them without making them mushy.
Q: How can I turn this side dish into a main meal
A: To make this a complete meal, you can stir in a can of drained chickpeas or some shredded rotisserie chicken during the final 5-minute sauté step.
Q: What can I use instead of water for more flavor
A: For a richer, deeper flavor profile, you can substitute the water with an equal amount of vegetable or chicken broth.
