Wash and cut 2-3 zucchini lengthwise, and then into half-moon pieces (around 3-3.5 cups).
Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.
Then add minced ginger and garlic, green chili, Saute for 15 secs.
Add chopped onions. Saute till it turns light brown in color.
Next add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, salt and cook for 2 more minutes till the tomatoes turn soft.
Then add all zucchini pieces, water, and mix well. Make sure to Deglaze the pot, scrape any spice that is sticking to the inner pot in order to avoid the BURN alert.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.When the instant pot beeps, do a Quick Release (QR).
Lastly, remove the lid away from you, add coconut cream or fresh cream and squeeze lemon juice, garnish with cilantro.
Zucchini Sabji (Courgette curry) Instant pot recipe is ready, serve hot with chapatis, roti & parathas.