Hey there! Let’s talk about a dish that’s as vibrant as it is comforting—ratatouille. And not just any ratatouille—this is an Instant Pot version! This recipe is a fresh, hearty celebration of garden veggies, all cooked to tender perfection in a fraction of the time thanks to the magic of pressure cooking.
If you’re looking for an easy dish that’s bursting with rustic French flavors and comes together with minimal fuss, this one’s for you. Trust me, it’s a cozy hug in a bowl!
Why You’ll Love This Recipe
- Time-Saving: Traditional ratatouille can take hours to make, but with the Instant Pot, it’s ready in under 30 minutes!
- Nutrient-Packed: Loaded with vibrant veggies like zucchini, eggplant, and bell peppers—a true health boost.
- Versatile: Serve it as a side, over rice, or with a crusty baguette. It’s also vegan and gluten-free!
- One-Pot Wonder: Easy prep, minimal cleanup, and maximum flavor.
Ingredients Breakdown
- Eggplant: Choose a firm, shiny eggplant for the best flavor. If it’s on the larger side, sprinkle with salt and let it sit for 15 minutes to reduce bitterness.
- Zucchini and Yellow Squash: Tender and sweet, you can use just one or both for variety.
- Bell Peppers: Go for a mix of red, yellow, or orange for a pop of color and sweetness.
- Crushed Tomatoes: A can of high-quality tomatoes adds the perfect base for those rich, saucy vibes.
- Fresh Herbs: Basil, thyme, and parsley help bring authentic Provençal flavor to the dish.
- Olive Oil & Garlic: The base of any great Mediterranean dish—don’t skimp on the garlic!
Pro Tip: Don’t have fresh herbs? Dried works fine in a pinch—just use about one-third of the amount (they’re more potent!).
Step-by-Step Instructions
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Prep the veggies: Dice the eggplant, zucchini, squash, and bell peppers into bite-sized pieces. Mince the garlic.
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Sauté: Set the Instant Pot to “Sauté” mode and drizzle in olive oil. Add the garlic and sauté for 1-2 minutes, until fragrant. Toss in the diced veggies and stir for 3-5 minutes to soften slightly.
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Add the sauce: Stir in the crushed tomatoes, a pinch of salt, pepper, and your herbs of choice (fresh or dried). Give everything a good mix to coat the veggies in that delicious sauce.
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Pressure Cook: Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode for 6 minutes. Once done, quick-release the pressure carefully.
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Final touch: Open the lid and give everything a good stir. Taste and adjust seasoning with more salt, pepper, or fresh herbs as needed.
Chef’s Tips and Tricks
- Layer Your Veggies: For an even cook, try layering heartier veggies like eggplant and peppers closer to the bottom and softer zucchini on top.
- Add Cheese: While traditional ratatouille is vegan, a sprinkle of Parmesan or a dollop of goat cheese can be a fantastic addition.
- Make It Ahead: This ratatouille tastes even better the next day, so feel free to make it ahead of time for easy meal prep.
Recipe Variations and Serving Suggestions
- Add Protein: Stir in some chickpeas or serve with grilled chicken or fish for a heartier meal.
- Spice It Up: Love some heat? Add a pinch of red pepper flakes or a diced jalapeño to the mix.
- Serving Ideas: Pair this ratatouille with crusty bread, quinoa, polenta, or as a topping for baked sweet potatoes. It’s also fantastic served cold as a salad the next day!
FAQs
- Can I freeze ratatouille?
- Yes! Let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
- How long does it last in the fridge?
- Stored in an airtight container, it’ll stay fresh for up to 5 days in the refrigerator.
- Can I use other veggies?
- Absolutely! Mushrooms, sweet potatoes, or even green beans are fun additions—use whatever you have on hand.
Printable Recipe
Instant Pot Ratatouille
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Serves: 4
- 1 medium eggplant, diced
- 2 zucchinis, diced
- 2 bell peppers, diced
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme (or 1/3 tsp dried)
- 1 tsp chopped fresh basil or parsley
- Salt and pepper to taste
- Set the Instant Pot to “Sauté” mode. Add olive oil and garlic, cooking until fragrant.
- Add all veggies and sauté for 3-5 minutes.
- Stir in crushed tomatoes, herbs, salt, and pepper. Mix well.
- Seal the lid and cook on “Manual” or “Pressure Cook” for 6 minutes.
- Quick-release the pressure, stir, and serve warm.
