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    Home » Instant Pot Pressure Cooker » Instant Pot Ratatouille

    Published: Mar 30, 2020 · Modified: Apr 28, 2021 by Ajoke · This post may contain affiliate links ·

    Instant Pot Ratatouille

    Skip to Recipe - Print Recipe

    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.

    sauteed onions in an instant pot.

    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.

    cooked ratatouille in an instant pot.

    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

    Instant pot Mexican rice

    Instant pot broccoli

    Pressure cooker potato soup

    Instant pot coconut rice

    Instant pot Jambalaya

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    Turmeric milk

    Honey lemon and ginger drink

    Hot toddy

    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

    a bowl of instant pot ratatouille vegetable stew.

    Instant Pot Ratatouille (Vegetable Stew)

    Ajoke
    Instant pot ratatouille! 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.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 3 minutes mins
    Total Time 13 minutes mins
    Course Side Dish
    Cuisine French
    Servings 6
    Calories 107 kcal

    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

    Tip
    Substitute basil and thyme for mixed herbs or Italian seasoning

    Nutrition

    Calories: 107kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 93mgPotassium: 628mgFiber: 5gSugar: 9gVitamin A: 1611IUVitamin C: 58mgCalcium: 42mgIron: 1mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword instant pot ratatouille, ratatouille
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    Filed Under: Instant Pot Pressure Cooker Tagged With: gluten free, healthy, vegan, vegetarian

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Comments

    1. Chichi says

      March 30, 2020 at 12:59 am

      5 stars
      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.

      Reply
      • Ajoke says

        April 02, 2020 at 10:21 pm

        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!

        Reply

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