Ratatouille in an Instant Pot® – www.instantlydelicious.com – Instantly Delicious

Ratatouille. ​​Did I spell that correctly?  ​Ratatouille in an Instant Pot® ​- yes! Did you ever see the cute Disney movie by the same name?  Despite my hatred for rats (hey, big city living), I adore that movie. I could watch it again and again, and it always warms my heart.  I also adore ratatouille.  It is a really easy dish to prepare.  Savory, stewy, and the perfect side for chicken, fish, or even as a pizza or pasta topping.  It is naturally vegan and gluten-free, which makes it a great dish to have in your recipe repertoire.
Ratatouille is a traditional French dish made with eggplant, zuchinni, onions, and peppers. You can bake it in the oven, saute it on the stovetop, or even use an ​Instant Pot® pressure cooker​. I love to use roasted red peppers in a jar because they are already peeled, and do not leave pepper skins in your finished dish. This perfect summery side is even better the next day, so make it ahead of your next gathering and serve it at room temperature.
Ratatouille in an Instant Pot®
Serves 8

Ingredients:

1 tablespoon olive oil
2 small eggplants, peeled and sliced thin
4 small zucchini, sliced thin
1 medium onion, sliced thin
1 12 oz. jar roasted red peppers, drained and sliced
2 cloves garlic, crushed
1 teaspoon salt
1  28 oz. can crushed tomatoes

Directions:

1. Using a slicing disk on a food processor, prepare eggplant, zucchini, and onion. You can also slice by hand. Drain and slice the roasted red peppers.

2. Set Instant Pot® to saute. Heat the olive oil until shimmering and then add the vegetables. Saute for 3 minutes, until they begin to soften.  Season with salt and add the crushed tomatoes stirring to combine.

3. Set the Instant Pot® to manual – high pressure, making sure the valve is in the sealing position.  Adjust the time to 4 minutes. When finished, do a quick pressure release by setting the valve to venting.  Serve immediately or refrigerate for up to 5 days. 

Enjoy,

Julie

Jamie
7/18/2016 08:35:37 am

I just got an instant pot and have made ratatouille by first roasting the eggplant and zucchini in the over then on the stove top weekly for a long time. This was the first recipe I tried in the instant pot (though I left out the peppers and used 1 large eggplant and 4 large zucchini). Since it was the first time I used my instant pot, its possible that I did something wrong but when I finished with the times listed here, the veggies on top were still cold and raw. I found a tuscan vegetable recipe in the instant pot cookbook that called for a total of 9 minutes of sauteing (with mixing) and 6 minutes on manual. I did that after this recipe, and my family agreed that it was the best ratatouille they had ever had. I will definitely use the instant pot for ratatouille with the longer cook times in the future. The cleanup was easier, it cooked faster, and came out better!


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Julie
7/18/2016 04:10:44 pm

Hi Jamie, if the vegetables on top were cold and raw, perhaps something did not go right. Did the valve seal? There should be enough liquid in the recipe between the vegetables, tomatoes, and additional water to cook properly. Sorry it did not work for you.


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Kat
1/18/2017 04:37:18 pm

This was sooo yummy! I had the eggplant, onions, and zucchini on saute for a little longer than specified, but I had so much in there that I wanted all of it to get a chance to soften a bit. I only added 1/4 cup water, and probably didn’t even need that (I’ll try without next time).
This is delicious, and so simple! Thank you for sharing this recipe!


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1/18/2017 08:00:37 pm

Thanks Kat. I was recently going over this recipe and decided to try it again without water. If it works, I plan to amend the recipe. I have been learning more about pressure cooking and liquid amounts. There is quite a learning curve.


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Kay
5/9/2017 02:10:17 pm

About to try this….did I miss something, or when do you add the jar of peppers? At the end? Thank you.


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5/9/2017 02:15:31 pm

I would add them to the other vegetables when you are using the saute function. Sorry if it isn’t clear. Also, omit the water at the end. I think you will like the end result better (going to remove it from the recipe).


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Roberta Binderman
5/26/2017 08:40:45 am

Please give directions for making this recipe without an instant pot. I would guess it just simmers on the stovetop.


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5/26/2017 12:55:28 pm

Do you have a cast iron skillet? I would start it on the stovetop, cover, and bake at 350 for about 30 mins. Then I would remove the cover and bake for another 10. This is just a guess. You would also simmer on the stovetop.


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Marcy Spencer
5/26/2017 02:12:18 pm

Since everyone seems to have one these days, how about instrux for preparing this recipe using a slow cooker?


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5/27/2017 09:27:03 am

Hi Marcy,

I am not super familiar with translating recipes to the slow cooker, so I honestly do not know. Good luck.

Julie


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Rachel G.
7/15/2017 06:28:44 pm

I boosted it with 2 tbsp of pesto. Amazing!


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7/18/2017 12:11:24 pm

Yum! I have to try that. I have basil coming out of my ears.


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Rachel Budowle-Kasica
8/14/2017 05:31:59 pm

I sautéed until veggies were soft. Used fire roasted tomatoes and fresh peppers. Added Turkish oregano 1 teaspoon and about 1/4 teaspoon of smoked paprika. Worked great in instant pot.


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8/14/2017 09:26:31 pm

Hi Rachel,

Love the addition of fire roasted tomatoes. Yum! Glad it worked well for you.


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Erika
1/21/2018 04:26:23 pm

I love this recipe. I make it all the time because it’s very low in carbs. Sometimes I have issues with my Pot not pressurizing properly so I do add about a half can of water after I dump in the tomatoes. I don’t like it with the jar peppers, I normally use orange bell peppers. Thanks for the recipe:)


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1/22/2018 10:49:17 am

So glad you like it, and good to hear that it works well with bell peppers, as sometimes I don’t have jarred peppers on hand.


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Liam Malone
2/20/2019 09:30:04 am

I had no peppers or tomato but I added 4 extra onions and a lemon. It did not taste good.


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