Wash and chop the zucchini, bell peppers, and onion into bite-sized pieces.

In your Instant Pot, select the sauté function and heat a splash of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Add the chopped zucchini, bell peppers, and corn to the pot. Pour in the vegetable broth and sprinkle in the garlic powder, salt, and pepper. Stir for 2-3 minutes.

Cube the cream cheese and distribute it evenly on top of the vegetable mixture.

Seal the Instant Pot lid and set to high pressure for 10 minutes.

Allow natural pressure release for 5-10 minutes, then switch to venting.

Stir in the shredded cheese until it melts into the casserole.

If desired, sprinkle breadcrumbs on top for a crispy finish.

Serve warm, paired with a fresh salad or crusty bread.