Instant Pot Ratatouille

Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 6 to 8

Our Instant Pot Ratatouille certainly looks like it requires a lot of hard work to make, but the real beauty of this recipe is that it couldn’t be easier. Plus, this speedy take on the classic French dish just happens to be one of the most perfect ways we can imagine to enjoy late summer produce. The Instant Pot method yields vegetables that are tender, but maintain the right amount of body to keep the dish from feeling overcooked or soggy. Serve your Instant Pot Ratatouille with crusty baguette or cooked pasta for a veggie-forward main dish, or enjoy it as a comforting side dish for roasted chicken or grilled fish. 


  • 2medium-size heirloom tomatoes, sliced into thin (about 1/4 in.) rounds
  • 2small red onions, sliced into thin (about 1/4 in.) rounds
  • 1large zucchini, sliced into thin (about 1/4 in.) rounds
  • 1large yellow squash, sliced into thin (about 1/4 in.) rounds
  • 1medium eggplant, sliced into thin (about 1/4 in.) rounds
  • 1 tablespoon thyme leaves
  • 1 tablespoon oregano leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup marinara sauce (such as Rao’s), plus more for serving
  • 2large garlic cloves, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1 cup water
  • Fresh basil and grated Parmesan, for serving

How to Make It

Step 1

Sprinkle vegetable rounds evenly with half of the thyme, oregano, sea salt, and pepper.

Step 2

Spread marinara sauce on bottom of a 6-cup ramekin. Layer slices, overlapping slightly, alternating between tomato, onion, zucchini, squash, and eggplant. Arrange vegetables into a tight spiral. Start with the outer circle, and add a small layer in the middle to fill any gap. Once in place, sprinkle with half of the garlic.

Step 3

Repeat layering process to create a second layer. Once in place, sprinkle vegetables with remaining thyme, oregano, salt, pepper, and garlic. Drizzle with olive oil and vinegar.

Step 4

Pour water into bottom of Instant Pot, and put a wire trivet in place. Carefully place ramekin on trivet. Place and lock lid, making sure the steam release handle is set to Sealing. Press MANUAL (High Pressure); set to 6 minutes. Once the time is up, let pressure release naturally for 6 minutes. Carefully remove ramekin. Serve immediately with marinara; sprinkle with basil and Parmesan, if desired.

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