Instant Pot Ratatouille
Servings: 8 servings
Calories: 137 kcal
Instant Pot Ratatouille is a deliciously satisfying vegetarian dish made with summer’s bounty of zucchini, bell pepper, eggplant, tomato and fresh herbs.
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Ingredients
- 3 cups eggplant (about 1 medium), cubed into ¼-inch pieces
- 2 teaspoon kosher salt
- 4 tablespoon olive oil (extra virgin), divided
- 1 ½ cups onion (about 1 medium), diced
- 3 cups zucchini (about 2 medium), cubed into ¼-inch pieces
- 2 tablespoon garlic (about 6 cloves), minced
- 3 cups bell peppers (about 2 medium), cubed into ½-inch pieces
- 5 whole basil leaves
- 1 ½ tablespoon basil leaves thinly sliced
- ½ teaspoon crushed red pepper or to taste
- ½ teaspoon black pepper powder freshly ground, to taste
- 1 tablespoon capers
- 2 ½ cups tomatoes (about 2 large) chopped into 1-inch pieces
- 1 tablespoon parsley chopped
- 1 teaspoon 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 tablespoon 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 tablespoon 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.
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
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