Serve this nutritious stew with crusty homemade bread, pasta or rice. Summertime has only just started, but I can’t wait to share this with you especially at the time of posting today’s recipe, the world is doing everything it can to feed your body with immune-boosting foods. My traditional ratatouille recipe features the following veggie medley, eggplant, zucchini, tomatoes and sweet peppers. This instant pot ratatouille is a good excuse to consume your five a day and packed full of flavour. Its low carb, vegetarian, vegan, keto-friendly and gluten-free. Ratatouille is a simple dish to make and only requires the vegetables already mentioned and some herbs. It is a great make-ahead recipe and it freezes well too. I used my instant pot duo qt6 for this recipe but you can use any electric pressure cooker of choice like this pressure king pro.
Ratatouille Ingredients
Eggplant also is known as Aubergine here in the UK Zucchini, this vegetable is called courgette in the UK or squash Fresh Tomatoes, this can be substituted with canned chopped tomatoes Olive oil Onions Red bell peppers: other types of bell peppers would work as well, I tend not to use green bell pepper because it can be sometimes bitter. Fresh garlic cloves Salt Freshly ground black pepper Tomato puree Basil Thyme Vegetable stock
How to make instant pot ratatouille
(vegetable stew)
Cut the veggies and set aside Turn on your instant pot and select sauté, add olive oil and leave until hot. Add chopped onions and sauté until soft (this should take about 3 minutes) add chopped garlic and continue to stir for another minute. Next, add in the chopped zucchini, eggplant and red bell pepper and continue to sauté for another 2 minutes. Followed by the tomato puree, basil, thyme, salt and the chopped tomatoes. Mix to combine for another minute. Finally, pour the vegetable stock over it, stir to combine making sure nothing sticks to the bottom of the pan and if there is, make sure to scrape it off to avoid getting a BURN notice. Secure the lid of the instant pot and turn the valve to the seal position. Select the manual or pressure cook button then cook on high pressure for 3 minutes. Once the cycle is complete, carefully do a quick release. Stir to combine, if there is too much liquid in the ratatouille, turn on the sauté function and stir until the liquid reduces in size. Serve as desired and enjoy.
Tip
Substitute basil and thyme for mixed herbs or Italian seasoning.
What to serve with ratatouille
Apart from pairing with crusty bread, pressure cooker ratatouille can be served in so many ways
polenta
pasta
rice: sounds unreal but give it try, it is so good, especially if you are on a vegetarian or vegan diet
crusty homemade bread like this quick no yeast bread.
Add shredded chicken to the ratatouille for a complete meal
Serve along with some steamed fish
Flatbread or naan bread
Turn it to some sort of Shakshuka and some eggs for a delicious breakfast dish
How to store
This instant pot ratatouille would keep in the refrigerator in an airtight container for up to 5 days and up to 3 months in the freezer
Other easy instant pot recipes
on the blog
Instant pot Mexican rice Instant pot broccoli Pressure cooker potato soup Instant pot coconut rice Instant pot Jambalaya
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