• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paint The Kitchen Red
  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Other
  • Tips
  • Shop
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Tips
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Other Recipes
  • About
  • ×

    Home » Instant Pot

    Instant Pot Ratatouille | Braised Summer Vegetables with Fresh Herbs

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Jul 24, 2017 | Updated: Sep 6, 2022 | Author: Paint the Kitchen Red | 75 Comments

    JUMP TO RECIPE
    Instant Pot Ratatouille Pinterest pin - on crostini with cheese, nuts, olives, cherries, basil leaves on a dark background - Paint the Kitchen Red

    This Instant Pot Ratatouille recipe is a delicious satisfying vegetarian and vegan dish made with summer’s 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!

    Instant Pot Ratatouille in a bowl and on crusty bread, all on a round wooden board with cherries, cheese, nuts

    ** Note: the pressure cook time on this recipe has been reduced from 8 minutes to 4 minutes based on reader feedback. Feel free to pressure cook for longer to get really soft vegetables. **

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. INSTANT POT STEP-BY-STEP INSTRUCTIONS
    5. STOVETOP DIRECTIONS
    6. RECIPE CARD – PRINTABLE
    7. RELATED RECIPES AND GUIDES

    Introduction

    I’m embarrassed to admit that my family’s 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 Child’s 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 won’t believe that something so healthy can taste so good.  

    Even if you’re 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.

    Instant Pot Ratatouille fresh summer vegetables

    So the next time you go to the farmer’s 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:
    – Instant Pot Moroccan Vegetarian Stew
    – Instant Pot Vegetarian Rigatoni Bolognese

    – Instant Pot Middle Eastern Style Green Beans

    Tips and Substitutions


    Liquid

    Yes, the recipe is correct: you don’t 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 won’t 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 don’t 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. Don’t 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 you’re new to the Instant Pot and aren’t 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 Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s 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 DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    Instant Pot Ratatouille Ingredients

    Instant Pot Ratatouille Ingredients - eggplant, tomatoes, basil, parsley, zucchini, onions, olive oil, balsamic vinegar, bell peppers, garlic, red pepper, capers, black pepper
    • 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)

    1. Drain eggplant
    2. Turn on Saute mode
    3. Saute onions, zucchini and garlic
    4. Saute bell peppers and set aside
    5. Saute eggplant and add vegetables, spices
    6. Pressure cook
    7. Release pressure
    8. Reduce to thicken ratatouille

    Drain Eggplant

    salted eggplant cubes in colander
    • Sprinkle kosher salt on the eggplant, toss to coat and allow to drain in a colander set over a bowl.

    How to Turn on Saute Mode

    Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Saute Onions, Zucchini and Garlic

    Instant Pot Ratatouille Instruction collage - oil, onions cooked, zucchini and garlic on top
    • 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

    Instant Pot Ratatouille Instructions collage - - Paint the Kitchen Red
    • 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

    Instant Pot Ratatouille Instructions collage - eggplant cooked, vegetables on top, tomatoes on top
    • 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 4 minutes

    Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - Paint the Kitchen Red
    • Close the lid and make sure steam release handle is in Sealing position
    • Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).

    Instant Pot Ultra Pressure Cook 4 minutes

    Instant Pot Ultra pressure cook 4 minutes collage - open lid, select pressure cook and set time to 00:04, display says on - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
    • Press ‘Start’.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • 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 L0:00  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

    Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
    • 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

    Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
    • 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

    Instant Pot Ratatouille Instructions collage - vegetables cooked, stirred, drizzle balsamic vinegar
    • 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 in a bowl and on crusty bread, all on a round wooden board with cherries, cheese, nuts

    Instant Pot Ratatouille

    Instant Pot Ratatouille is a deliciously satisfying vegetarian dish made with summer’s bounty of zucchini, bell pepper, eggplant, tomato and fresh herbs.
    4.81 from 42 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8 servings
    Calories: 137
    Author: Paint the Kitchen Red
    Prevent Screen from Going Dark

    Equipment

    • Instant Pot
    • Medium Bowl

    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 ½ 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 ½ Tbsp basil leaves thinly sliced
    • 1/2 tsp crushed red pepper or to taste
    • 1/2 tsp black pepper powder 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

    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.  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 4 minutes.  
    • Do a quick release of pressure. [Read More: 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,  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’s 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.  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.
    • This recipe has been modified to decrease the pressure cooking time from 8 minutes to 4 minutes based on reader feedback. 
    • See the blog post for more detailed recipe tips.

    Nutrition

    Serving: 1.5 cup | Calories: 137 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 416 mg | Fiber: 4 g | Sugar: 6 g
    Course Sides
    Cuisine French
    Main Ingredient vegetarian
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    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 ⭐ 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!

    BACK TO TOP

    More Instant Pot Recipes

    Hearty Instant Pot Coq au Vin

    This hearty Instant Pot Coq au Vin Blanc is a classic French recipe that's comfort food at its best. A twist on the traditional Coq au Vin, this dish pairs so well with heavenly Instant Pot mashed potatoes and parsnips. 
    GET RECIPE DETAILS
    Instant Pot Coq Au Vin P1 - chicken and carrots in gravy in a large white pot with thyme sprigs sprinkled on top - Paint the Kitchen Red

    Instant Pot Cream of Chicken Soup

    Instant Pot Cream of Chicken Soup is such a simple recipe that you’ll never have to use the canned version again!  This creamy chicken soup recipe is great for using up leftover thanksgiving turkey or rotisserie chicken.   Add rice, pasta and/or more vegetables to make this a substantial meal.
    GET RECIPE DETAILS
    Instant Pot Cream of Chicken Soup in flower painted bowl garnished with bacon bits and scallions, napkin and fresh thyme in background

    Instant Pot Red Wine and Guinness Braised Short Ribs

    This Instant Pot Short Ribs Braised in Red Wine and Guinness is a simple yet sophisticated recipe that features fall-apart tender beef short ribs with a rich and flavorful sauce that tastes as though it simmered for hours! I love to serve these beef short ribs over creamy cheese polenta, which is so easy to make in the Instant Pot.
    GET RECIPE DETAILS
    Instant Pot Short Ribs L1 - short ribs on polenta creamy with carrots and parsley - Paint the Kitchen Red

    « Grilled Instant Pot Jamaican Jerk Chicken
    Instant Pot Thai Green Curry with Chicken »

    Reader Interactions

    Comments

    1. Susan

      October 15, 2019 at 5:05 pm

      5 stars
      I’ve been making Barbara Kafka’s microwave ratatouille recipe for years. I made this Instant Pot version for the first time two days ago, and was impressed with both the speed of cooking and the taste; I think the capers and balsamic made the difference. This is a real keeper.

      Reply
      • Paint the Kitchen Red

        October 16, 2019 at 6:49 pm

        Thank you, Susan! I appreciate the kind words 🙂

        Reply
    2. Kathy

      October 14, 2019 at 8:17 pm

      5 stars
      My favorite ratatouille recipe 😋

      Reply
      • Paint the Kitchen Red

        October 15, 2019 at 12:17 pm

        Awesome! Thanks, Kathy 🙂

        Reply
    3. T

      September 20, 2019 at 9:43 am

      5 stars
      This is so good!! I needed to use up some produce and other ingredients so made some tweaks. The two that might be of most use to others are that I used a tiny eggplant from the garden plus 8 oz sliced button mushrooms instead of one big eggplant, and about 3 Tbsp pesto instead of fresh herbs.

      Reply
      • Paint the Kitchen Red

        September 21, 2019 at 9:00 am

        Thanks so much for sharing your modifications – mushrooms and pesto sound like a great addition. Was it too “green”?

        Reply
        • T

          September 21, 2019 at 3:14 pm

          Not at all! And I loved the flavor.

          Reply
    4. KayGrace

      August 25, 2019 at 7:02 pm

      5 stars
      I am OBSESSED with this recipe. I swear I would eat it on ice cream! It is so versatile – with quinoa, with pasta, on top of an open faced omelette… or any good small frozen pizza … I love making it and I love eating it and I love sharing it – in that order !Ha! Thank you!!!!

      Reply
      • Paint the Kitchen Red

        August 26, 2019 at 10:12 am

        Thank you so much for your kind words! I’ve not thought about using it as a topping on pizza but what a great idea!

        Reply
    5. Michele

      June 17, 2019 at 7:27 pm

      5 stars
      I made this for dinner tonight. It was delicious! I doubled the recipe and added yellow squash. I plan to share this recipe with my Weight Watcher group! Low points! Our new family favorite! Thank you.

      Reply
      • Paint the Kitchen Red

        June 17, 2019 at 9:19 pm

        Michele, good to hear that doubling the recipe worked for you – that’ll help others who might want to do that. Thanks for your comment and rating – much appreciated 🙂

        Reply
    6. ron tucker

      March 07, 2019 at 12:44 pm

      5 stars
      We have made this with some minor variations a couple times. Love it.

      Reply
      • Paint the Kitchen Red

        March 07, 2019 at 6:04 pm

        Thank you, Ron, for taking the time to rate the recipe 🙂

        Reply
    7. Dee Davenport

      January 30, 2019 at 11:17 am

      Hi, I know this would not be true Ratatoiulle at all, but if I wanted to add some protein, would I be able to add some canned chickpeas or black beans? Would the cooking time change at all? Many thanks!

      Reply
      • Paint the Kitchen Red

        January 31, 2019 at 2:24 pm

        Dee, I’m a believer in making recipes your own, so I have no problem with adding other ingredients to established recipes 🙂 I would do the chickpeas. You could add them to the ingredients and pressure cook or just add after pressure cooking and heat up on ‘Saute’ mode. Enjoy!

        Reply
    8. Elizabeth

      January 14, 2019 at 10:18 pm

      5 stars
      I love this recipe and have made it multiple times! I usually double it and it does come out a bit watery when doubled. But it still tastes great and it’s a regular in my recipe rotation. Thank you!

      Reply
      • Paint the Kitchen Red

        January 16, 2019 at 6:07 pm

        Elizabeth, I’ve never doubled the recipe, so thanks for sharing your experience. Have you tried reducing the liquid by a bit? I bet it would work.

        Reply
    9. Andres

      January 07, 2019 at 8:02 am

      5 stars
      I tried the recipe out last night and it was awesome! Thanks so much, I like the bell peppers and the balsamic vinegar finish is a nice touch. I would also recommend giving argan oil a go for the finishing drizzle. It adds a nice nutty flavour.

      Reply
      • Paint the Kitchen Red

        January 07, 2019 at 9:09 am

        Andres, thanks for the hint. I’m glad to hear you liked the recipe and thank you for your comment!

        Reply
    10. Tess Geer

      September 19, 2018 at 11:08 am

      5 stars
      Thank you for this excellent recipe! I live part of the year in the Languedoc Region of France. And I do love Ratatouille! After reading the other comments, I cooked at medium pressure or seven minutes. I used canned whole peeled tomatoes which I chopped and drained No problem with excess liquid. I cooked it down for only about five minutes and it was absolutely perfect in every way. One other thing, instead of chili pepper flakes, are used 1/2 teaspoon of Pimente de Espelette. Yummy!,,,,

      Reply
      • Paint the Kitchen Red

        September 19, 2018 at 12:13 pm

        Wow, what a great comment coming from someone who lives in France – thank you! I think I will make a modification to the recipe to make it a 7 minute cook time once I’ve had a chance to test it out. I’ll have to check out pimente de espelette 🙂

        Reply
        • Tess geer

          September 20, 2018 at 12:55 pm

          5 stars
          Also draining, chopping and then draining the whole canned tomatoes worked out great. I gave a bowl to my neighbor and he LOVED IT.

          Reply
    11. roch

      August 29, 2018 at 7:40 pm

      A gppd basic recipee that would benefit of few adjustement. 7 or at the most 8 minutes are largely enough cooking time. Removing the seed and the watery stuff from the tomato will reduce liquid. Addding about half cup of leek (white only) enhances the taste.. Otherwise the sip of balsamic vinegar before serving is a very good idea.

      Reply
      • Paint the Kitchen Red

        August 29, 2018 at 7:48 pm

        Hi Roch – thanks for sharing your suggestions!

        Reply
        • Lisa Lane Libman

          July 25, 2019 at 4:46 pm

          Hello
          I have made ratatouille many times over the 45 years that I have been cooking. But have only used an instant pot for 9 months so when I found your recipe and the acknowledgement to the newspaper article that focused on Julia Child’s version I knew this would be delicious. However, a fine 1/4” chop versus the larger 1/2” chop makes a big difference in the end result. What you have made here is essentially a caponata – and very good with the addition of capers and balsomic vinegar. But a true ratatouille is more of a vegetable side than a topping on a crostini. Non the less, it was delicious in the larger dice. Thank you for bringing it to your blog.

          Reply
          • Paint the Kitchen Red

            July 29, 2019 at 8:06 pm

            Lisa, thank you for the constructive feedback and information. Happy to hear that you liked the taste nonetheless.

            Reply
    12. Gayl

      August 21, 2018 at 4:04 pm

      5 stars
      I made this a couple of weeks ago. Everyone was skeptical when they saw it, but when they tasted it, they couldn’t believe how good it was! Thanks for sharing your recipe. I plan to make it again this week.

      Reply
      • Paint the Kitchen Red

        August 21, 2018 at 4:38 pm

        Lol, I had the same reaction with my family too, the first time I served it! I love the fact that it’s so tasty yet so healthy! Thank you for commenting, Gayl!

        Reply
    13. Tom Miner

      August 01, 2018 at 9:38 am

      3 stars
      I am a long-time ratatouille fan and tried our Instant Pot to make it last night. I had two problems with the result. First, all the vegetables came out mushy. Second, I have never used crushed red pepper in preparing ratatouille before.

      I’m going to try the recipe again, decreasing the pressure cooking from 10 to 8 minutes and eliminating the red pepper. Hopefully, the result will be closer to the slow cooked ratatouille I’ve made and eaten in the past.

      Reply
      • Paint the Kitchen Red

        August 01, 2018 at 11:24 am

        Hi Tom, thanks for your suggestions – hope your modifications work for you next time!

        Reply
    14. Becky

      July 22, 2018 at 5:34 pm

      We tried to make this tonight, but just got a burn message 3 times in a row. We deglazed after sauteing and then then each time again, but just kept getting the burn message. Giving up now…

      Reply
      • Paint the Kitchen Red

        July 24, 2018 at 9:54 pm

        Becky, I’m sorry you had trouble. The Instant Pot models can vary with each revision, and yours is probably having the same issues some readers have had. Please read this burn message post to diagnose your problem. I think you needed to add some liquid. When you had the first burn message and tried again, did you replenish any evaporated liquid?

        Reply
    15. Deb Correia

      January 16, 2018 at 9:05 pm

      3 stars
      Mine ended up very watery, but the flavor was good! I think the tomatoes I had weren’t very ripe, since I made it in January. I cooked it on saute at the end for about 10 minutes, but it was still watery so I just used a slotted spoon to serve it.

      Reply
    16. Monica Roberson

      October 29, 2017 at 8:29 pm

      5 stars
      I made it tonight. It’s delicious!! Easy too. I will definitely keep this in my rotation Thank you for sharing with us.

      Reply
      • Paint the Kitchen Red

        October 30, 2017 at 7:41 am

        Monica, thank you for letting me know. Glad to hear you liked it. And it’s so healthy too, right?!

        Reply
    17. Betty Maria

      September 24, 2017 at 8:57 am

      Really delicious instant pot ratatouille, best thing in this dish you used fresh vegetables and herbs, can I use holly basil instead simple basil

      Reply
      • Paint the Kitchen Red

        September 24, 2017 at 9:49 am

        Hi Betty – the taste will be quite different, but you can definitely substitute. I happen to love the flavor and aroma of holy basil, but I’m not sure I would us eit for a ratatouille since I like the traditional taste!

        Reply
    18. Teresa

      August 09, 2017 at 6:59 pm

      This looks delicious!!! Can this recipe be doubled in the instant pot – and if so, how should I adjust the cook time?

      Reply
      • Paint the Kitchen Red

        August 09, 2017 at 8:23 pm

        Teresa, as long as the Instant Pot is not overfilled past the max fill line, you should be fine to double the quantity. Cook time would remain the same.

        Reply
    19. Barbara Schieving

      July 30, 2017 at 10:17 pm

      Such a great idea! Love the pictures.

      Reply
      • Paint the Kitchen Red

        July 31, 2017 at 12:14 pm

        Thank you for the compliment, Barbara!

        Reply
    20. Diana

      July 29, 2017 at 11:41 am

      5 stars
      I made polenta in the Instant Pot and served the ratatouille over it. My husband doesn’t care for eggplant, so I substituted yellow squash from my garden. It was really good- thanks for the recipe!

      Reply
      • Paint the Kitchen Red

        July 31, 2017 at 6:08 pm

        You’re welcome, Diana. My kids don’t like eggplant either, but they really liked this dish – maybe you can work on him 🙂

        Reply
    Newer Comments »

    Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This!




    Primary Sidebar

    Neena in red sweater head tilted

    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

    More about me →

    Popular

    • Instant Pot Fried Rice - bowl of rice with vegetables garnished with green onions in blue bowl on blue napkin with chopsticks
      Easy Instant Pot Fried Rice Recipe (Chinese Style)
    • Two white bowls of yellow colored chicken curry soup garnished with red jalapenos and green onions on an orange napkin
      Coconut Chicken Curry Soup
    • Instant Pot Pasta - Penne Sausage with Tomato Cream sauce in a white bowl- Paint the Kitchen Red
      Instant Pot Sausage Pasta in Creamy Tomato Sauce
    • Instant Pot Jambalaya in orange bowl with shrimp, sausage and rice - Paint the Kitchen Red
      Best Instant Pot Jambalaya Recipe

    Seasonal

    • Two white bowls of yellow colored chicken curry soup garnished with red jalapenos and green onions on an orange napkin
      Coconut Chicken Curry Soup
    • Instant Pot African Peanut Stew in a white bowl with cut sweet potato, peanuts and cilantro in background
      Instant Pot African Peanut Stew
    • Vegetarian Instant Pot Moroccan Stew with carrots, squash, chickpeas, cilantro, tomatoes in black bowl on colorful mat with lemons in background
      Vegetarian Instant Pot Moroccan Stew
    • Creamy Instant Pot Chipotle Shrimp Soup colorful with red napkin, dried red chili peppers, parsley and green onions sprinkled on black background - Paint the Kitchen Red
      Creamy Instant Pot Chipotle Shrimp Soup

    Footer

    AS FEATURED ON

    Paint the Kitchen Red As Featured On Huffington Post, BuzzFeed, Brides.com, CNBC, msn, NBC News, Popsugar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Web Stories

    • Google Web Stories

    Instant Pot

    • Recipe Index
    • Tips and Resources

    Air Fryer

    • Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Paint the Kitchen Red