Instant Pot Ratatouille
2024-04-21- Cuisine: French
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 18m
- Ready In: 28m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Air Fryer Jacket Potato
-
Crokpot Lasagna Soup
-
Chicken Broccoli Stir-Fry
-
Slow Cooker Chicken Thighs
-
Slow Cooker Sweet Potato Soup
Nutritional Info
This information is per serving.
-
Calories
151.9 -
Carbohydrates
11.1 g -
Cholesterol
0 mg -
Fat
12.3 g -
Fiber
2.8 g -
Protein
2.1 g -
Saturated Fat
1.7 g -
Serving Size
1 -
Sodium
438.7 mg -
Sugar
6.1 g -
Trans Fat
8.6 g -
Unsaturated Fat
1.5 g -
Potassium
402.3 mg
Instant pot ratatouille. Ratatouille is a versatile and flavorful dish that can be easily prepared in a fraction of the time compared to traditional stovetop methods. By using the Instant Pot, you can enjoy all the delicious flavors of ratatouille with minimal effort.
One of the key benefits of making ratatouille in an Instant Pot is the speed at which the dish comes together. The pressure cooking function allows the vegetables to cook quickly while still retaining their natural textures and flavors. This means you can have a delicious and nutritious meal on the table in no time.
To make Instant Pot ratatouille, start by sautéing onions and garlic in the Instant Pot to build a flavorful base. Then, add in a colorful array of vegetables such as eggplant, zucchini, bell peppers, and tomatoes. Season with herbs like thyme and basil, and let the Instant Pot work its magic.
The result is a hearty and satisfying dish that is perfect for a weeknight dinner or for entertaining guests. Serve the ratatouille on its own as a vegetarian main course, or alongside grilled meats or crusty bread for a complete meal.
How to Make Ratatouille in an Instant Pot
To make Ratatouille in an Instant Pot, follow these simple steps for a delicious and hassle-free meal. Begin by sautéing onions and garlic in the Instant Pot to create a flavorful base. Then, add a colorful mix of vegetables such as eggplant, zucchini, bell peppers, and tomatoes. Season with aromatic herbs like thyme and basil to enhance the flavors.
Next, set the Instant Pot to pressure cook for a short amount of time to allow the vegetables to tenderize while maintaining their texture. The pressure cooking function ensures that the dish is ready in a fraction of the time compared to traditional stovetop methods.
Once the cooking is complete, give the Ratatouille a gentle stir to blend all the flavors together. Serve the dish hot, garnished with fresh herbs for a vibrant finish. This Instant Pot Ratatouille is not only a quick and easy meal option but also a nutritious and satisfying choice for any occasion. Enjoy the convenience and delicious taste of this classic dish made effortlessly in your Instant Pot.
Instant Pot Ratatouille
Ingredients
- 1/4 cup (60 ml) extra virgin olive oil
- 1 large Vidalia onion, peeled and thinly sliced
- 2 tablespoons crushed garlic
- 1 large eggplant, cubed
- 1 green bell pepper, seeded, cored, and chunked
- 1 red bell pepper, seesded, cored, and chunked
- 1 large zucchini , quartered
- 1 medium yellow squash, peeled and quartered
- 14.5 oz can (435 ml) of diced tomatoes
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon Herbes de Provence
- 1 teaspoon seasoned salt
- 1/2 cup (125 ml) dry red wine
- 6 oz can (180ml) of tomato paste
Method
Step 1
To make your Ratatouille in an instant pot, put in oil and press "Sauté" and "Adjust" until it's on "More." Wait for the screen to say "Hot," then add onions and stir for 3 minutes until they get soft and a little color. Next, add garlic and stir for 1 more minute. Stir everything together well.
Step 2
Place all the vegetables and seasonings in the pot and pour in some wine or vegetable broth along with diced tomatoes. Close the lid and press "Keep Warm/Cancel", then choose "Manual" or "Pressure Cook" and set it to High Pressure for 6 minutes. After it's done cooking, wait for 6 minutes for the pressure to release naturally, then do a quick release. This will make the veggies turn out just right.
Step 3
Open the lid. Put in the can of tomato goo and mix it. Wait a bit because it will be very hot! It may look watery, but that's normal. It will thicken as it cools and the veggies soak up the broth.
Step 4
After cooling, put it in a bowl to serve as a side dish or main dish. You can serve it hot, warm, room temperature, or cold! Add Parmesan cheese for more flavor.
