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Instant Pot Ratatouille Recipe

Let’s dive into today’s Instant Pot ratatouille recipe with a veggie medley of eggplant, zucchini, tri-colored bell peppers, and tomatoes. Thanks to the help of the Instant Pot, this quintessential French dish with its soul-warming flavors now requires only one-third of the time it normally takes in the oven!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: how to cook ratatouille in an instant pot, instant pot ratatouille, instant pot ratatouille recipe, ratatouille in instant pot
Servings: 6 servings
Calories: 165kcal
Author: Luna Regina

Ingredients

  • 2 tbsp garlic minced
  • 2 oz onion diced
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp Hunt's tomato paste
  • 1/4 cup homemade tomato sauce
  • 6 oz tomatoes diced
  • 12 oz zucchini green and yellow, cubed
  • 12 oz bell peppers cubed
  • 10 oz eggplant cubed
  • 1 oz mustard seeds
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp traditional Dijon mustard
  • 2 tsp fresh thyme chopped
  • 0.5 oz basil chopped, divided
  • 0.5 oz shredded Parmesan cheese

Instructions

  • Turn the Instant Pot to the “Sauté” setting. Sauté 2 tbsp garlic and 2 oz onion in 2 tbsp olive oil and 1 tbsp unsalted butter for 3 minutes.
    step 1: Sauté garlic and onion in olive oil and butter.
  • Add 1 tbsp Hunts tomato paste and keep stirring for 1 minute.
    step 2: Add tomato paste.
  • Add 1/4 cup homemade tomato sauce and 6 oz diced tomatoes to the mixture. Sauté everything together for 2 minutes.
    step 3: Add homemade tomato sauce and diced tomatoes.
  • Continue to add 12 oz green and yellow zucchini, 12 oz bell peppers, 10 oz eggplant, 1 oz mustard seeds, 1/2 tsp salt, 1/2 tsp paprika, 1 tsp Dijon mustard, and 2 tsp fresh thyme to the Instant Pot. Sauté for 5 more minutes. Close the lid and set the valve to the sealing position. Cook it on the “Meat/Stew” setting for 12 minutes.
    step 4: Add the vegetables and spices. Cook on the “Meat/Stew” setting
  • Turn the steam release valve to depressurize. Remove the lid.
    Quick-release the remaining pressure
  • Stir half the chopped fresh basil into the ratatouille. Turn off the Instant Pot and portion it out and onto serving platters.
    step 6: Stir half the chopped fresh basil into the ratatouille. Turn off the Instant Pot
  • Garnish with the remaining basil and sprinkle 0.5 oz Parmesan cheese on top. Enjoy it hot.
    step 7: Portion it out onto serving platters. Garnish and enjoy hot.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 271mg | Potassium: 597mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2546IU | Vitamin C: 94mg | Calcium: 80mg | Iron: 2mg