Begin by thoroughly washing and chopping your zucchini and bell peppers into bite-sized pieces. Rinse the spinach and set it aside to drain.

Set your Instant Pot to the sauté function and add a splash of olive oil. Once heated, toss in your chopped zucchini and bell peppers, sautéing for about 5 minutes until softened.

After the veggies are tender, stir in the cream cheese, allowing it to melt and blend seamlessly into the mixture.

Sprinkle in the shredded cheddar cheese along with the Italian seasoning, stirring until everything is uniformly distributed.

Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes.

Open the Instant Pot and fluff the casserole gently with a fork. Garnish with additional cheddar cheese or fresh herbs if desired.