Nothing says home more than my homemade Instant Pot Squash Casserole! If you’re looking for a delicious meal, get some vegetables and cook them in an instant pot to avoid extra oil. But, what to do to add some taste and flavor to the vegetables? This is where my instant pot squash casserole recipe comes to the rescue!
A quick, healthy, and flavorful recipe, full of nutrition, perfect for dinners, potluck suppers, or just a quick comfort meal to satisfy your cheesy cravings!
Why We Love Instant Pot Squash Casserole Recipe?
Anything you make in an instant pot turns out quite flavorsome since everything is well combined and cooked under high pressure, making the ingredients succulent and full of taste.
The same goes for the instant pot squash casserole recipe. The nutty-sweet yellow squash that’s already quite tender even when raw, turns buttery and creamy when cooked in a pressure cooker. The addition of sweet Vidalia onions and garlic to the recipe serves as a savory base for the casserole. While the creamy mushroom soup and sharp cheddar cheese give it the final touch of the ultimate comfort food, oozing with cheesy goodness.
But that’s just the base of the casserole. The topping is another story altogether! The buttery, salty, and toasty Ritz crackers, mixed with cheese, spread on top of the casserole, and baked to crispy perfection are simply heavenly!
The best part? You can make this healthy instant pot squash casserole in under 20 minutes!
So, what are you waiting for? Slice those squash into wheels, saute the Vidalia onions, throw in some soup and cheese, and you have yourself a warm and satisfying bowl of delectable casserole!
Ingredients for Instant Pot Squash Casserole Recipe
- 6 medium-sized yellow squash: Try getting squash of the same size and slice them into about 1/8th“ wheels. You can also use zucchini, butternut, or honey nut squash.
- 1 tbsp olive oil: You can use avocado oil, almond oil, or sunflower oil also if olive oil is not available.
- 1 Vidalia sweet onion: I used sweet Vidalia onions, finely diced; however, you can use any other sweet onion available.
- 1/4 cup water: You can also use chicken or vegetable broth for added flavor.
- 1 can cream of mushroom soup: I used canned mushroom soup, but you can also use homemade cream of mushroom soup.
- 1 cup cheddar cheese: Shred the cheddar cheese and divide into 2 parts for the casserole and topping.
- 1 ream/roll of Ritz Crackers: Mince and crumble the crackers into tiny pieces so that they form an even coating as the topping.
- 1 tsp cracked black pepper and sea salt to taste: Seasonings make everything better!
Frequently Asked Questions
You got questions, and I got answers! I hope some of these will help you along your way of making this yummy southern style casserole.
Q. Can I make the instant pot squash casserole ahead of time?
Yes, you can make this recipe one day ahead of time.
Q. How to store the leftover casserole?
You can store the leftover instant pot squash casserole in an airtight container in the fridge for up to a week, and in the freezer for up to 3 months.
Q. Are yellow squash and zucchini the same?
Yellow squash and zucchini are related and have a similar taste and texture. However, yellow squash is yellow and zucchini is green, but they can be swapped with each other in this recipe. You can also use both the vegetables in this casserole for fun!
Q. What can we serve with instant pot squash casserole?
Although this recipe can be served on its own, it goes well with cajun fish fillet, roast chicken breast, and pork chops.
Q. How to bake the casserole?
If you want to make the squash casserole the traditional way, i.e. by baking it, you’ll have to steam the squash first to soften it. Then assemble everything in a casserole dish right to the topping, and pop it in the oven for 20 minutes.
Tips and Tricks
Here are some tips and tricks for a mouthwatering instant pot squash casserole:
1. You can use a mandoline slicer to slice the squash into nice thin wheels.
2. You can mix some zucchini in the recipe too.
3. When buying squash, make sure they are firm, with no brown spots or blemishes, and aren’t too light.
4. You can swap Ritz crackers with Panko bread crumbs or potato crisps.
5. Add sliced bell peppers to the recipe for additional taste and texture.
More Easy Recipes To Enjoy
- Instant Pot Oreo Cheesecake
- Air Fryer Sesame Chicken
- Air Fryer Kung Pao Chicken
- Instant Pot Thai Chicken Thighs
- Instant Pot Butter Potatoes
- Instant Pot Butter Chicken
- Sweet Potato Pie Bars
- 6 medium sized yellow squash, sliced into about 1/8th“ wheels
- 1 tbsp olive oil
- 1 Vidalia sweet onion, diced
- 1/4 cup water
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese, divided (fresh grated)
- 1 ream/roll of Ritz Crackers (mince and crumble the crackers into tiny pieces)
- 1 tspn of cracked black pepper
- Sea salt to taste
- Non-stick spray
- Press Sauté button on Instant Pot (be sure liner is in pot). Add olive oil. Once heated, add onions and minced garlic. Cook until onions have slightly softened.
- Add water and scrap any bits off bottom of Instant Pot. Press Cancel button.
- Add squash wheels, pepper, and sea salt. Stir well to coat evenly.
- Place lid on Instant Pot. Close and lock in place. Close vent to sealing position. Pressure cook for 10 minutes on high manual pressure.
- Pre-heat oven to 425°F
- Once done, quick release pressure. Drain liquid from Instant Pot. Add mushroom soup and 1/2 cup of cheese. Stir until well incorporated.
- Use non-stick spray on a casserole dish, and transfer squash mixture. Top with remaining cheese and then add layer of crushed crackers. Place in oven until top is crispy and has turned a light golden brown color, about 4-5 minutes.
- Remove from oven and allow to cook before serving.
If you don't have the Vidalia name brand of sweet onions, you can use another type of sweet onion!