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!
Servings: 6 servings
- 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
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.
Add 1 tbsp Hunts tomato paste and keep stirring for 1 minute.
Add 1/4 cup homemade tomato sauce and 6 oz diced tomatoes to the mixture. Sauté everything together for 2 minutes.
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.
Turn the steam release valve to depressurize. Remove the lid.
Stir half the chopped fresh basil into the ratatouille. Turn off the Instant Pot and portion it out and onto serving platters.
Garnish with the remaining basil and sprinkle 0.5 oz Parmesan cheese on top. Enjoy it hot.
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