Instant Pot Vegan Ratatouille
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Last Updated on November 6, 2025 by Heather Reseck
Enjoy a quick, flavorful Instant Pot vegan ratatouille! This healthy, plant-based French stew combines zucchini, eggplant, bell peppers & tomatoes–the delicious taste of summer. This recipe is adapted from America’s Test Kitchen.
Last week, my daughter-in-law gave me a big, beautiful eggplant from her garden. (She lives in eastern Washington with much more heat than my garden west of the Cascade mountains ever gets.)
I considered making vegetable lasagna, vegan eggplant parmesan, and slow-roasted vegetables. But I chose vegan Instant Pot ratatouille as a way to enjoy the flavors of summer a little longer.
Ingredient Notes for Instant Pot Vegan Ratatouille
Instant Pot vegan ratatouille features vegetables that are prolific in the garden in late summer. It tastes like a bowl of summer! This recipe is made in a 6-quart Instant Pot, a quicker way to cook a stew that originated a long time ago in Provence.
Together, these ingredients make Instant Pot vegan ratatouille not just delicious but also a nutrient-dense dish rich in antioxidants, fiber, vitamins, and minerals—a celebration of flavor and wellness in one pot.
See the recipe card below for specific amounts.
Onions
This recipe calls for chopping the onions and garlic first. Why?
A 10-minute pause between chopping and cooking allows enzymes to create allicin, a powerful compound with anti-inflammatory, antioxidant, and germ-fighting superpowers. This cancer-fighting compound fully develops within 10 minutes of being crushed, but is deactivated if heated before that.
Remember this when planning to cook onions, garlic, leeks, shallots, and green onions:
Chop, Then Stop
Onions also add quercetin, an antioxidant with anti-inflammatory properties.
Garlic
Garlic adds flavor to Instant Pot vegan ratatouille. Like onions, garlic’s sulfur compounds, such as allicin, are associated with heart health and anti-inflammatory benefits.
Eggplant
Eggplant gives the stew a silky texture and savory depth. Its purple skin contains anthocyanins and a wealth of health-promoting phytonutrients.
Bell Peppers
Vibrant red, yellow, or orange bell peppers add color, natural sweetness, and crunch. They contribute vitamin C, plus vitamin A and carotenoids that boost immunity and skin health.
Tomatoes
Tomatoes form the juicy, savory base of ratatouille. They’re packed with lycopene, a plant compound shown to benefit heart health and protect against oxidative stress.
Herbs
Basil, parsley, bay leaf, and herbs de Provence infuse fragrance and brightness and contribute polyphenols and flavonoids that act as antioxidants.
After the vegan ratatouille pressure cooks for 1 minute, quick-release the pressure. Then it’s time to add the zucchini.
Zucchini
Zucchini brings a delicate flavor and texture to vegan Instant Pot ratatouille. Its high water content keeps the dish light, and antioxidants like lutein and zeaxanthin support eye health.
Zucchini is added after the other vegetables are nearly done, since it cooks so fast. Set the Instant Pot for zero (0)minutes. After that brief cooking time, quick-release the pressure. Then stir in fresh parsley and basil, and extra-virgin olive oil. It’s ready to eat.
Extra-Virgin Olive Oil
In this recipe, extra-virgin olive oil is used as a finishing oil to protect the oil from the damaging effects of the intense heat of cooking.
Lemon
To add extra flavor and brightness, serve with lemon wedges.
A Tip for Faster Chopping
I like to chop the eggplant, zucchini, and onions with a food chopper. For me, this is much faster than using a knife and produces consistent ½-inch pieces (or ¼-inch, depending on the blade). This food chopper is a Miu brand that is no longer available; the link is to a similar one. (Affiliate links help support the cost of maintaining an ad-free website.)
Serving Ideas for Instant Pot Vegan Ratatouille
- Transfer to a large platter. If desired, garnish with extra chopped basil or parsley.
- Serve warm or at room temperature with crusty whole-grain bread, or with pasta, rice, quinoa, or polenta. Make it a meal with white beans and a salad.
Make-Ahead Tips
- Refrigerate for up to 1 week. It tastes even better the next day.
- Freeze for up to 6 months.
FAQs for Instant Pot Vegan Ratatouille
Don’t I have to add water to the Instant Pot?
The tomatoes, onions, and other vegetables release plenty of liquid, so no extra water is needed.
What if I don’t have Herbes de Provence?
Herbes de Provence is a combination of herbs that evoke the warm, vibrant flavors of southern France. You can substitute ½ teaspoon dried thyme, ½ teaspoon dried savory, ¼ teaspoon dried marjoram, ¼ teaspoon dried lavender, and ⅛ teaspoon crushed dried rosemary.
What if I have an extra-large zucchini from my garden?
Cut the zucchini in half crosswise, then cut one-half in half lengthwise. Scoop out the seeds and compost them. Cut into ½-inch pieces and use about 3 cups in the recipe. Grate the rest of the zucchini and use it to make Vegan Zucchini Fritters. Another way to use zucchini is to chop it into cubes and add it to Quinoa Salad with Toasted Pecans.
What if I don’t have an Instant Pot or pressure cooker?
It’s easy to cook vegan ratatouille on the stove in a Dutch oven or large saucepan. Cook all of the ingredients except zucchini and fresh herbs until nearly soft, about 30-45 minutes. Stir in the zucchini and cook until soft, about 5 minutes. Then, remove from the heat and stir in olive oil, basil, and parsley.
Can I make this oil-free?
Yes, you can omit the oil. This recipe contains one tablespoon, much less than a typical ratatouille. This dish has plenty of flavor without the oil.
Can I substitute fresh tomatoes?
Yes! Substitute 3 cups (about 2 pounds) of cored, chopped fresh tomatoes.
Instant Pot Ratatouille
Ingredients
- 1 large onion cut into ½-inch pieces
- 8 large garlic cloves minced or pressed
- 1 large eggplant cut into ½ -inch pieces (about 7 cups chopped)
- 2 15-ounce cans diced tomatoes
- 1 yellow, orange, or red bell pepper stemmed, seeded, and cut into ½ -inch pieces
- 1½ teaspoons Herbes de Provence
- 1 teaspoon salt
- 1 bay leaf
- 2 medium zucchini cut into ½ inch pieces
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced fresh parsley
- 1 tablespoon extra-virgin olive oil
- Extra fresh basil leaves chopped or whole, for garnish, optional
- lemon wedges for serving, optional
Instructions
- Chop onion and place in a 6-quart Instant Pot insert.
- Press or mince garlic and add to the onion.
- Stir in eggplant, tomatoes, bell pepper, herbes de Provence, salt, and bay leaf.
- Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set for 1 minute on high pressure.
- When cooking is completed, quick-release the pressure.
- Stir in the zucchini.
- Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set it for zero (0) minutes on high pressure.
- When cooking is completed, quick-release the pressure.
- Discard the bay leaf. Stir in the olive oil, basil, and parsley.
- Transfer to a large platter. If desired, garnish with extra chopped basil.
- If desired, serve with lemon wedges.
Notes
- Serve warm, at room temperature, or cold.
- Served with crusty whole-grain bread, or over pasta, rice, quinoa, or polenta. Or create a bowl meal with it.
- Serve with white beans or chickpeas and a salad.
- Substitute 3 cups chopped plum tomatoes (2 pounds) for canned tomatoes.
- Stovetop Ratatouille: Stir all the ingredients together (except for zucchini, basil, and parsley) in a large Dutch oven or saucepan. Cook until vegetables are very tender, about 30-45 minutes. Mash some of the vegetables against the side of the Dutch oven with a wooden spoon to create a chunky sauce. Stir in the zucchini and cook, uncovered, until just tender, about 5-10 minutes. Proceed with the remainder of the recipe.
- Refrigerate for up to 1 week. Or freeze for up to 6 months.
