Instant Pot Ratatouille

5 from 1 vote

Enjoy a quick, flavorful Instant Pot Ratatouille! This healthy, plant-based French stew combines zucchini, eggplant, bell peppers & tomatoes--the taste of summer.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: French

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB

Servings:

Calories: 71kcal

Author: Heather Reseck, RDN

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

Serving Ideas:

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.

Variations:

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.

Make-Ahead Tips:

Refrigerate for up to 1 week. Or freeze for up to 6 months.

Adapted from America's Test Kitchen.

Nutrition