Go Back
–+ servings

Instant Pot Squash Casserole

You'll love how easy and delicious my southern style Instant Pot squash casserole is! It'll become a new favorite casserole side dish for the holidays or any day!
David Murphy
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Serving Size 8

Ingredients

  • 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

Instructions

  • 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.

Notes

If you don't have the Vidalia name brand of sweet onions, you can use another type of sweet onion!