Start by selecting the “Sauté” mode on the Instant Pot. Add the oil and let the pot heat up for a few minutes.

Add the diced onion to the Instant Pot and sauté for 2-3 minutes, or until it begins to soften.

Add the minced garlic and continue to sauté for another 30 seconds, or until fragrant.

Press the “Cancel” button to turn off the “Sauté” mode.

Add the sliced yellow squash to the Instant Pot, followed by the cherry tomatoes.

Add the dried basil, dried oregano, salt, and pepper to the Instant Pot. Give everything a good stir to combine.

Pour in the chicken or vegetable broth.

Secure the lid on the Instant Pot and make sure the pressure valve is set to “Sealing”.

Select the “Manual” or “Pressure Cook” mode on high pressure and set the timer for 3 minutes. This will cook the vegetables to a tender-crisp texture. If you prefer them softer, you can increase the time to 5 minutes.

Once the cooking cycle is complete, carefully perform a quick release by turning the pressure valve to “Venting”. Once all the steam is released, and the pin drops, open the lid.

If you’re using Parmesan cheese, sprinkle it over the vegetables and gently stir to combine.

Use a slotted spoon to transfer the yellow squash and tomatoes to a serving dish. This will leave the excess liquid behind.

Garnish with fresh basil leaves if desired, and serve immediately.