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Instant pot ratatouille, yeah like the one from the movie! This is a classic French vegetable stew made in a pressure cooker. This pressure cooker vegetarian recipe is packed with summer vegetables that your body would love. This stew is typically on the stove top but why wait hours for it to simmer when you can have it on your dinner table in 30 minutes.
Serve this nutritious stew with crusty homemade bread, pasta or rice.
Summertime has only just started, but I can’t wait to share this with you especially at the time of posting today’s recipe, the world is doing everything it can to feed your body with immune-boosting foods. My traditional ratatouille recipe features the following veggie medley, eggplant, zucchini, tomatoes and sweet peppers. This instant pot ratatouille is a good excuse to consume your five a day and packed full of flavour. Its low carb, vegetarian, vegan, keto-friendly and gluten-free.
Ratatouille is a simple dish to make and only requires the vegetables already mentioned and some herbs. It is a great make-ahead recipe and it freezes well too. I used my instant pot duo qt6 for this recipe but you can use any electric pressure cooker of choice like this pressure king pro.
Ratatouille Ingredients
Eggplant also is known as Aubergine here in the UK
Zucchini, this vegetable is called courgette in the UK or squash
Fresh Tomatoes, this can be substituted with canned chopped tomatoes
Olive oil
Onions
Red bell peppers: other types of bell peppers would work as well, I tend not to use green bell pepper because it can be sometimes bitter.
Fresh garlic cloves
Salt
Freshly ground black pepper
Tomato puree
Basil
Thyme
Vegetable stock
How to make instant pot ratatouille (vegetable stew)
Cut the veggies and set aside
Turn on your instant pot and select sauté, add olive oil and leave until hot.
Add chopped onions and sauté until soft (this should take about 3 minutes) add chopped garlic and continue to stir for another minute.
Next, add in the chopped zucchini, eggplant and red bell pepper and continue to sauté for another 2 minutes. Followed by the tomato puree, basil, thyme, salt and the chopped tomatoes. Mix to combine for another minute.
Finally, pour the vegetable stock over it, stir to combine making sure nothing sticks to the bottom of the pan and if there is, make sure to scrape it off to avoid getting a BURN notice.
Secure the lid of the instant pot and turn the valve to the seal position. Select the manual or pressure cook button then cook on high pressure for 3 minutes.
Once the cycle is complete, carefully do a quick release. Stir to combine, if there is too much liquid in the ratatouille, turn on the sauté function and stir until the liquid reduces in size.
Serve as desired and enjoy.
Tip
Substitute basil and thyme for mixed herbs or Italian seasoning.
What to serve with ratatouille
Apart from pairing with crusty bread, pressure cooker ratatouille can be served in so many ways
- polenta
- pasta
- rice: sounds unreal but give it try, it is so good, especially if you are on a vegetarian or vegan diet
- crusty homemade bread like this quick no yeast bread.
- Add shredded chicken to the ratatouille for a complete meal
- Serve along with some steamed fish
- Flatbread or naan bread
- Turn it to some sort of Shakshuka and some eggs for a delicious breakfast dish
How to store
This instant pot ratatouille would keep in the refrigerator in an airtight container for up to 5 days and up to 3 months in the freezer
Other easy instant pot recipes on the blog
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If you made this pressure cooker ratatouille recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Instant Pot Ratatouille (Vegetable Stew)
Equipment
- Instant Pot
Ingredients
- 1 large eggplant also known as aubergine chopped
- 2 Zucchini chopped (courgette in the UK or squash)
- 1 lb fresh Tomatoes chopped substitute with canned chopped tomatoes
- 2 tablespoons olive oil
- 1 cup onions chopped
- 1 cup red bell peppers chopped
- 4 garlic cloves
- Salt to taste
- Freshly ground black pepper
- 1 tablespoon tomato puree
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ cup vegetable stock
Instructions
- Cut the veggies into cubes and set aside.
- Turn on your instant pot and select saute (more settings), add olive oil and leave until hot.
- Add chopped onions and saute until soft (this should take about 3 minutes) add chopped garlic and continue to stir for another minute.
- Next, add in the chopped zucchini, eggplant and red bell pepper and continue to saute for another 2 minutes. Followed by the tomato puree, basil, thyme, salt and the chopped tomatoes. Mix to combine for another minute.
- Finally, pour the vegetable stock over it, stir to combine making sure nothing sticks to the bottom of the pan and if there is, make sure to scrape it off to avoid getting a BURN notice.
- Secure the lid of the instant pot and turn the valve to the seal position. Select the manual or pressure cook button then cook on high pressure for 3 minutes.
- Once the cycle is completed, carefully do a quick release. Stir to combine, if there is too much liquid in the ratatouille, turn on the saute function and stir until the liquid reduces in size.
- Serve as desired and enjoy.
Notes
Nutrition
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Yes, each time I hear ratatouille I remember the movie. Haven’t tried this before but you bet I would. It looks so good. Yum! Thanks for the inspiration.
You Should Chi, I bet you would love it as well. My family enjoys it with rice mostly and we turn the leftover to soup. so good!