Easy Instant Pot Ratatouille Recipe

Step right into my kitchen, and let’s channel a bit of the French countryside with this Instant Pot Ratatouille! If you’ve ever been enchanted by the colorful vegetable medleys of Provence, this recipe will transport you straight there—minus the plane ticket. It’s hearty, healthy, and oh-so-simple to prepare thanks to the magic of the Instant Pot. Whether you’re a veggie lover or just looking for a nourishing dish bursting with flavor, this ratatouille is here to brighten your table.

If you’re craving comfort food that feels light and garden-fresh yet tastes like a labor of love, this Instant Pot Ratatouille is your next favorite recipe!

### **Why You’ll Love This Recipe**
– **Quick Comfort Food**: Traditional ratatouille takes ages to stew on the stove, but this Instant Pot hack gives you all the flavor in a fraction of the time.
– **Flexible & Healthy**: It’s naturally vegan and gluten-free, making it perfect for everyone at the table.
– **Versatile Eats**: Serve it as a side, over pasta, or even with crusty bread—it’s always a winner.
– **One-Pot Wonder**: Easy cleanup for the win!

### **Ingredients Breakdown**
#### Essentials
– **Zucchini (2 medium)**: Cut into half-moons. If you’re out of zucchini, yellow squash works beautifully.
– **Eggplant (1 medium)**: Cubed, skin-on for a pop of texture. Tip: sprinkle with a little salt beforehand to draw out bitterness!
– **Bell Peppers (1 red, 1 yellow)**: Sliced. Use any colors you have on hand—each brings a unique sweetness.
– **Tomatoes (3 large or 2 cups diced)**: The juicier, the better. Cherry tomatoes also work well!
– **Onion (1 large)**: Thinly sliced. Red onion adds a slight sweetness, but white or yellow are great too.
– **Garlic (4 cloves)**: Minced to bring out that aromatic kick.
– **Olive Oil (2 tbsp)**: For sautéing and richness.
– **Fresh Basil (handful)**: Chopped for topping—dried will work in a pinch, but fresh is magic.
– **Herbs de Provence (1 tbsp)**: This classic French blend of herbs gives it signature flair (or use thyme and rosemary as a substitute).
– **Salt & Pepper**: To taste—it’s the foundation of good flavor!
– **Tomato Paste (2 tbsp)**: For depth and richness.
– **Vegetable Broth (1/2 cup)**: Keeps everything tender and saucy.

#### Pro Tips
– Try adding a splash of balsamic vinegar for a tangy depth that pairs wonderfully with the sweet roasted veggies.
– Want a spicier version? Toss in a sprinkle of red chili flakes!

### **Step-by-Step Instructions**

1. **Sauté the Aromatics**: On your Instant Pot, hit the “Sauté” function and let it heat up. Add olive oil, followed by the onion and garlic. Stir for about 2 minutes until fragrant—this is where the magic starts!
2. **Layer the Veggies**: Turn off “Sauté” mode. Add the zucchini, eggplant, bell peppers, tomatoes, and herbs de Provence. Give a gentle stir to coat everything with the warm oil and herbs.
3. **Add the Sauce Elements**: Stir in the tomato paste and pour in the vegetable broth. Season with salt and pepper to taste but don’t overdo it—flavors build as it cooks!
4. **Cook under Pressure**: Seal the lid, set the valve to “Sealing,” and select the “Pressure Cook” or “Manual” button. Cook on high for 5 minutes. Let it naturally release for 5 minutes, then manually release the rest of the steam.
5. **Finish & Serve**: Carefully open the lid, give it a stir, and taste-test for seasoning. Finish with fresh basil and a drizzle of olive oil before serving.

### **Chef’s Tips and Tricks**
– Don’t over-stir your veggies before cooking—they’ll hold their shape and texture better that way.
– For a thicker consistency, let the ratatouille simmer on “Sauté” mode for an extra 5 minutes after pressure cooking.
– A squeeze of fresh lemon right before serving brightens everything up marvelously.

### **Recipe Variations and Serving Suggestions**
– **Add Protein**: Layer in chickpeas, white beans, or serve alongside roast chicken for a more filling meal.
– **Carb Pairing Perfection**: Serve over couscous, rice, creamy polenta, or even noodles for a beautiful base.
– **Cheesy Finish**: If you’re not keeping it vegan, a sprinkle of crumbled goat cheese or Parmesan is like a cherry on top.

### **FAQs**
#### Can I freeze this ratatouille?
Absolutely! Let it cool to room temperature, then store in an airtight container for up to 3 months. Reheat gently on the stovetop or in the microwave.

#### How do I store leftovers?
Pop leftovers into a sealed container and refrigerate for up to 4 days. It tastes even better the next day as the flavors deepen!

#### Can I double the recipe?
If you have a larger Instant Pot (8-quart), feel free to double it. Just keep the cooking time the same!

#### Can I make this without an Instant Pot?
Definitely. Use a large stovetop pot or Dutch oven. Sauté the ingredients as instructed, then let simmer covered for 30–40 minutes on low heat.

### **Recipe Card**

Now that you’ve got this simple, colorful dish mastered, I’d love to know how you serve it up! Share your take in the comments below or tag your creations with #TheKitchensAid so we can admire your plate!