This Instant Pot Ratatouille recipe is a delicious satisfying vegetarian and vegan dish made with summerās bounty of zucchini, bell pepper, eggplant, tomato and fresh herbs. This pressure cooker ratatouille recipe was inspired by Julia Child’s stovetop ratatouille recipe. Stovetop directions included too!
Table of Contents
Introduction
Iām embarrassed to admit that my familyās favorite ratatouille (pronounced rat-ah-too-ee) was the Disney movie with the same name! That was until I made this recipe for the first time and we fell in love with it.
Ratatouille is a hearty French stew made with eggplants, zucchini, bell peppers, tomatoes, and onions. It’s vegan, healthy, and delicious.
I ended up making this Instant Pot Ratatouille purely by chance. I came across an article in the Wall Street Journal about the Instant Pot, and it included a ratatouille recipe that was based on Julia Childās classic cookbook Mastering the Art of French Cooking.
I love to serve this ratatouille on toasted crostini, with goat cheese, drizzled with balsamic vinegar. It is the best recipe and you wonāt believe that something so healthy can taste so good.
Even if youāre not a big fan of eggplant I urge you to give this Instant Pot eggplant stew a try. My kids are not eggplant lovers, but they love this dish.
The main work involved with this recipe is chopping the vegetables into 1/4-inch pieces and then sauteing them to get them slightly brown. The Instant Pot does the remaining work: just pressure cook and saute at the end to let the liquid evaporate.
So the next time you go to the farmerās market and pick up fresh summer vegetables, consider making this tasty and healthy dish. It tastes even better the next day, so make it ahead and serve it at your next gathering.
Here are some other Instant Pot vegetarian recipes you might also enjoy:
āĀ Instant Pot Moroccan Vegetarian Stew
āĀ Instant Pot Vegetarian Rigatoni Bolognese
āĀ Instant Pot Middle Eastern Style Green Beans
Tips and Substitutions
Liquid
Yes, the recipe is correct: you donāt add any liquid because the vegetables release enough liquid to bring the Instant Pot to pressure. If you have an 8 quart Instant Pot, you might need to add a tablespoon or two of water.
However, make sure that there are no browned bits stuck to the bottom of the Instant Pot after cooking the eggplant and before you begin pressure cooking.
Otherwise, your Instant Pot wonāt come to pressure (been there, done that). Add a bit of water or white wine if needed, to deglaze the pot.
Consistency
The ratatouille will have quite a bit of liquid when the pressure cooking is complete. In order to thicken it up, cook it in Saute mode to allow the liquid to evaporate.
The ratatouille will be quite soft and tender. If you want it to be cooked a bit firmer, decrease the pressure cooking time by a couple of minutes.
Some readers have suggested draining the tomatoes before pressure cooking. I donāt do this, but feel free to drain the tomatoes if they have a lot of liquid after you chop them up.
Flavor
Be sure to use a good quality olive oil and balsamic vinegar for drizzling on the ratatouille before serving. Donāt skip the balsamic vinegar drizzle at the end; it adds a nice finish to the ratatouille. And be sure to add salt to taste.
To give the ratatouille more flavor, you can add a tablespoon of tomato paste over the vegetables before pressure cooking, and stir the tomato paste in once cooking is complete.
Feel free to add your choice of spices along with the pepper. Rosemary, thyme, herbes de Provence are all good options.
If you’re not opposed to using more olive oil, I recommend using a couple of extra tablespoons of olive oil when you’re sauteing the vegetables, particularly the eggplant which drinks up the olive oil!
How to Serve
Make it an appetizer by topping crostini with ratatouille and goat cheese. Make it a side dish with roast chicken or lamb (try Instant Pot Coq au Vin), or a main dish served over pasta or polenta.
If youāre new to theĀ Instant Pot and arenāt familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant PotĀ DUO Beginnerās Manual
- Instant Pot ULTRA Beginnerās Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
Instant Pot Ratatouille Ingredients
- Eggplant
- Tomatoes
- Zucchini
- Onions
- Bell peppers
- Garlic
- Red pepper
- Basil
- Parsley
- Olive oil
- Balsamic vinegar
- capers
- Black pepper
How to Make Ratatouille in the Instant Pot (Step by Step Instructions)
- Drain eggplant
- Turn on Saute mode
- Saute onions, zucchini and garlic
- Saute bell peppers and set aside
- Saute eggplant and add vegetables, spices
- Pressure cook
- Release pressure
- Reduce to thicken ratatouille
Drain Eggplant
- Sprinkle kosher salt on the eggplant, toss to coat and allow to drain in a colander set over a bowl.
Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Onions, Zucchini and Garlic
- Allow Instant Pot to heat up. Once the inner pot is hot, add 2 tablespoons of olive oil.
- Add onion, and cook until translucent, about 3 to 5 minutes. Stir occasionally.
- Add zucchini and garlic, saute 3 to 5 minutes, stirring occasionally.
Saute Bell Peppers and Set Aside
- Add bell pepper, saute 3 to 5 minutes, stirring occasionally.
- Add whole basil leaves and stir.
- Press Cancel and transfer contents of inner pot to a large bowl and set aside.
Saute Eggplant and Add Vegetables, Spices
- Select Saute again.
- Add 2 more tablespoons olive oil to the inner pot.
- Add drained eggplant and saute until lightly browned, stirring frequently. Make sure it doesn’t burn. Add more olive oil as needed.
- Add back in reserved vegetables, crushed red pepper, black pepper, and capers.
- Stir gently, allowing the reserved vegetables to deglaze the pan. (If there are brown bits stuck to the bottom of the pot, add a tablespoon of water or white wine.)
- Top with tomatoes.
Instant Pot Duo Pressure Cook 8 minutes
- Close the lid and make sure the steam release handle is in the Sealing position.
- Press āManualā (or Pressure Cook) and + or – until the display reads 8 (8 minutes).
Instant Pot Ultra Pressure Cook 8 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 8 minutes (00:08).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00Ā or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Reduce to Thicken Ratatouille
- The ratatouille will have some liquid.
- Select Saute mode.
- Simmer until the ratatouille has thickened up, about 6 to 8 minutes.
- Drizzle with balsamic vinegar.
Stovetop Directions for Ratatouille
To make this recipe on the stovetop, saute each set of vegetables separately in a large heavy-bottomed skillet and set aside. Combine the sauteed vegetables and simmer until all vegetables are cooked through. If there’s extra liquid, open the lid and increase the heat to medium, allowing the liquid to evaporate. See the recipe card below for detailed instructions.
Instant Pot Ratatouille
Ingredients
- 3 cups eggplant – (about 1 medium), cubed into 1/4-inch pieces
- 2 tsp kosher salt
- 4 Tbsp olive oil – (extra virgin), divided
- 1 Ā½ cups onion – (about 1 medium), diced
- 3 cups zucchini – (about 2 medium), cubed into 1/4-inch pieces
- 2 Tbsp garlic – (about 6 cloves), minced
- 3 cups bell peppers – (about 2 medium), cubed into 1/2-inch pieces
- 5 whole basil leaves
- 1 Ā½ Tbsp basil leaves – thinly sliced
- 1/2 tsp crushed red pepper – or to taste
- 1/2 tsp black pepper – freshly ground, to taste
- 1 Tbsp capers
- 2 1/2 cups tomatoes – (about 2 large) chopped into 1-inch pieces
- 1 Tbsp parsley – chopped
- 1 tsp balsamic vinegar – good quality
- Additional olive oil and balsamic vinegar – for drizzling
Equipment
Instructions
- Sprinkle salt on the eggplant, toss to coat and allow to drain in a colander set over a bowl.
Instant Pot Instructions
- In Saute mode, heat 2 Tbsp olive oil.
- Add onion, and cook until translucent, about 3 to 5 minutes. Stir occasionally.
- Add zucchini and garlic, saute 3 to 5 minutes, stirring occasionally.
- Add bell pepper, saute 3 to 5 minutes, stirring occasionally.
- Add whole basil leaves and stir.
- Press Cancel and transfer contents of inner pot into a large bowl and set aside.
- In Saute mode, heat 2 Tbsp olive oil.
- Add drained eggplant and saute until lightly browned, stirring frequently. Ā Make sure it doesn't burn.
- Add back in reserved vegetables, crushed red pepper, black pepper, and capers.
- Stir gently, making sure that there are no brown bits sticking to the bottom of the inner pot. *
- Top with tomatoes.
- Pressure cook on High Pressure for 8Ā minutes. Ā
- Do a quick release of pressure. [Read More:Ā The Different Pressure Release Methods]
- Press Cancel and open the Instant Pot. The ratatouille will have some liquid.
- In Saute mode, simmer until the Instant Pot ratatouille has thickened up, about 6 to 8 minutes.
- Sprinkle with chopped basil and parsley, drizzle additional olive oil and balsamic vinegar over the top.
- Serve as a side dish, with pasta, Ā with a medley of salads, or on a toasted baguette topped with goat cheese.
Stovetop Instructions
- Heat 2 tablespoons of olive oil over medium heat in a heavy-bottomed large skillet. Drain the eggplant and saute until lightly browned. Add more olive oil as needed. Transfer to a bowl and set aside.
- Add 1 tablespoon of olive oil to the skillet and saute the zucchini for a couple of minutes. Transfer to a bowl and set aside.
- Heat 1 more tablespoon of olive oil. Saute the onions and bell peppers until tender, about 8 to 10 minutes, stirring frequently. Add the garlic and saute for a minute.
- Spread the tomatoes over the peppers and onions, cover and cook on low heat for about 5 minutes or until the tomatoes begin to break down and the mixture thickens. Stir in the crushed red pepper, black pepper and capers.
- Stir in reserved eggplant and zucchini, lower heat and cook for 10 to 15 minutes more, until all the vegetables are soft. Make sure the vegetables don't burn or stick to the bottom. If there's extra liquid on the bottom, remove the lid and increase the heat to allow the liquid to evaporate.
- Finish by sprinkling with chopped basil and parsley. Drizzle additional olive oil and balsamic vinegar over the top. Adjust seasonings to taste.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- Adapted from Wall Street Journal’sĀ Can the Instant Pot Cook as Well as Julia Child?
- * Be sure that all brown bits are incorporated into the dish before pressure cooking begins, otherwise there is a risk of the Instant Pot not coming to pressure. Ā Adding the reserved vegetables should take care of deglazing, but if that doesn’t work, add a tablespoon of water to scrape up the brown bits.
- See the blog post for more detailed recipeĀ tips.
- Ā
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ā rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
More Instant Pot Recipes
Emily
This is really good. Very good flavors! Thank you, I will be making it again!
Paint the Kitchen Red
Thanks, Emily! I’m delighted that you liked the recipe. I love how healthy it is, but so tasty too!
Museum Mom
Super! I added a teaspoon of herbs de Provence and used tinned rather than fresh tomatoes (1 can). I also decreased the pressure time to 4 minutes. It was reminiscent of the ratatouille I had enjoyed in Paris. We enjoyed it with rice and a roasted chicken.
Paint the Kitchen Red
Thank you for your comment, I’m thrilled that you liked the recipe.
Elizabeth M Aperauch
An easy to follow recipe that turned out yummy. I did reduce the cooking time to 4 minutes per the recommendations in the comments, I think next time I might reduce it further because I like crisper veggies.
Paint the Kitchen Red
Elizabeth, this was one of the earlier recipes I tried on the blog and I still make it as written. The next time I make it, I’ll try and use 3 to 4 minutes and if it works, I will change the instructions. Thanks for commenting.
HĆ©lĆØne Savard
I donāt know if I sautĆ©ed my veggies too long but it came out as mush! Taste very good with provencal herbs. Next time, I will pressure cook only 4 minutes.
Paint the Kitchen Red
Helene, sorry it didn’t work out for you. Hope you enjoy it better when you reduce the cook time.
Pam
This recipe is a keeper! Subbed green beans for bell pepper which I didn’t have. Added garden thyme and rosemary instead of basil and parsley. Next time I’ll be brave and add some anchovy paste as someone else suggested for some umami flavor.
Thank you for this delicious IP recipe!
Paint the Kitchen Red
Pam, thank you for sharing your substitutions. The thyme and rosemary flavor profile sounds like a good combination! And you’re welcome š
Kathie Graceffa
This recipe is a joy to make and eat. I’ve said it before and today, as an Independence Day celebration, I just might finally have it with vanilla ice cream! Looking forward to enjoying it, again, today! Thank you! Such a great way to enjoy all the incoming vegetables of the season, and so many ways to enjoy it!
Paint the Kitchen Red
Oh wow! Thanks so much for your comment. That makes me so happy. I just made this a couple of weeks ago and I LOVE it over French bread!
Mary Ellen
I would like to try this but I have an Instant Pot mini – 3 QT and am wondering about the amount of ingredients and the cooking time for each step
Thank you
Paint the Kitchen Red
Mary Ellen, I would think that you’ll be able to do the recipe as is. Make sure the ingredients don’t go past the 2/3 full mark.
Vicki
This recipe was delicious! I did add a half of a Small can of tomato sauce. Without it on the first try vegetables were sticking to the bottom of the pot. I added the half of a can of sauce and it was great! Will definitely make it again!
Paint the Kitchen Red
Vicki, thanks for commenting. I suspect you could have just added a couple of tablespoons of water too. Tomato sauce can cause further issues sometimes due to the burn message, but glad it worked for you.
Diane
Great flavor! I definitely needed to saute longer to reduce the liquid, but you just simmer it until it’s the consistency you want.
Paint the Kitchen Red
Diane, thanks so much for your comment. It makes me very happy that you like the recipe. It’s the pressure cooking that releases all the liquid from the veggies but doesn’t allow it to evaporate š
Shannon Findley
Can you estimate what volume this recipe makes? I have to make a certain amount and am trying to decide how many batches to be prepared for. Thank you- it looks delicious!
Paint the Kitchen Red
I need to do a better job of measuring the final quantity of food š I would say there are about 5 cups of ratatouille. Next time I make it, I will measure!
Jacqueline Durbin
Hi.
I tried tonight as had some veg to use up! Any left over will be blitzed up for the kids as pasta sauce!).
I didn’t have any fresh basil (it is Jan afterall)… So used some dried Italian spice and oregano instead.
I did also add a couple of salted anchovies for added umami.
I am not sure what the salting of the aubergine archives to be honest. There was absolutely no water extracted from mine…
Paint the Kitchen Red
Maybe it depends of the type of aubergine? I always have beads of liquid show up on mine š Thanks for your comment.
beverly ann Schoen
This was very yummy….
Prep time is much more than five minutes!
Even with two people doing the prep!
Paint the Kitchen Red
Beverly – this is a sticky subject š I mention in my recipes notes and my ‘About’ page that prep time does not include the chopping of ingredients, etc. I do this because there’s so much variability including people buying pre-chopped ingredients, using food processors, etc. I apologize for the confusion but I am very glad you liked the recipe – thank you!