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Instapot Summer Ratatouille Recipe

This is a super tasty, healthy, and delicious meal! You can use all of the wonderful produce from our local farmers.

Ingredients

  • 4 tablespoons extra virgin olive oil divided
  • 1 onion peeled halved and sliced along the lines
  • 2 cloves garlic minced
  • 1 medium eggplant or 3 small Japanese eggplant cut into 1" cubes
  • 1 red bell pepper chopped in 1″ chunks
  • 1 yellow bell pepper chopped in 1″ chunks
  • 2 medium zucchini or squash of choice cut into 1″ pieces
  • 2 large tomatoes diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • salt and freshly ground black pepper to taste
  • 1 teaspoon capers
  • 1/4 cup freshly chopped basil

Instructions

  1. Select the Sauté option on the Instant Pot and set it for 7 minutes, then add one tablespoon of the olive oil. Once the olive oil has heated, sauté the onion and garlic for 2 minutes until the onions are slightly softened.
  2. Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
  3. Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
  4. Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
  5. Place the lid on the Instant Pot securely and set to cook at High Pressure for 2 minutes. When the ratatouille is done cooking, quick release the pressure and remove the lid when the pressure has been released.
  6. Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
  7. Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!

Recipe Notes

This recipe is very versatile and forgiving, so add any extra veggies that you have on hand. I also like to add in some ground pork that I cook and season separately. It gives it more protein and such an amazing flavor!