Instant Pot Ratatouille
Ingredients
- 2 tbspextra-virgin olive oil
- 2red or yellow bell pepper
stemmed, seeded, and cut into 1-inch pieces
- 1onion
chopped fine
- 1 tsptable salt
- 4garlic cloves
minced
- 1 tspherbes de provence
- ¼ tspred pepper flakes
- 1can whole peeled tomatoes
drained with juice reserved, chopped
- 1 lbeggplant
cut into ½-inch pieces
- 1 lbzucchini
quartered lengthwise and sliced 1 inch thick
- 1 tbspsherry vinegar
- ¼ cbasil pesto
plus extra for serving
Directions
- 1
Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell peppers, onion, and salt and cook until vegetables are softened, about 5 minutes. Stir in garlic, herbes de Provence, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice, eggplant, and zucchini. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- 2
Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using highest sauté function, continue to cook vegetable mixture until zucchini is tender and sauce has thickened slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper to taste. Dollop individual portions with pesto and serve, passing extra pesto separately.
Instant Pot Ratatouille
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About this Recipe
Dreaming of a vibrant, comforting ratatouille but short on time? This Instant Pot Ratatouille delivers all the classic, deeply satisfying flavors you love, ready in about an hour without endless stirring or simmering.
The magic of the pressure cooker truly makes this recipe shine. It ensures your array of vegetables—from bell peppers to zucchini and eggplant—are perfectly cooked, tender yet never mushy. The method also develops a rich, luscious sauce consistency that's a world away from thin or soupy versions, capturing that ideal ratatouille texture with minimal fuss.
Prepare for a delightful symphony of Mediterranean flavors in every spoonful. You'll savor the inherent sweetness of bell peppers and onions, the aromatic depth of garlic and herbes de provence, all brightened by a subtle hint of red pepper flakes and a splash of sherry vinegar. The eggplant and zucchini are cooked to ideal tenderness, swimming in a robust, flavorful tomato sauce, finished with a generous swirl of fresh basil pesto that truly elevates the dish. This naturally vegetable-forward main course offers a satisfying richness at just 239 calories per serving.
Feel free to adjust the bell peppers with what you have on hand, using red, yellow, or even orange varieties. If you don't have herbes de provence, a good quality Italian seasoning can offer a similar aromatic profile. Don't have sherry vinegar? A good quality red wine vinegar can offer a comparable tang. You can also swap out the basil pesto for a dairy-free version or simply fresh basil if preferred.
This hearty Instant Pot Ratatouille makes a wonderful main course for a weeknight dinner or a relaxed weekend lunch. Serve it simply with crusty bread, over creamy polenta, or alongside grilled chicken for a complete, well-rounded meal, with extra basil pesto for an added fresh flourish.