Step 1

Place the trivet inside a 3-quart or 6-quart Instant Pot. Add the water.

Step 2

Place the zucchini chunks on top of the trivet. It’s okay if some fall through into the water.

Step 3

Lock on the lid and set the time to high pressure for 1 minute. When the cooking time is up, quick-release the pressure, being careful of the steam.

Step 4

Remove the lid and use tongs to transfer the zucchini chunks to a parchment-lined baking sheet for freezing. Or, you can use tongs to remove the zucchini to a bowl to serve immediately.

Step 5

Serve warm, or place the baking sheet in the freezer for at least 6 hours. Transfer the frozen zucchini chunks to a zip-top bag and place in the freezer for up to 2 months.