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Why don’t we make ratatouille for breakfast more often? Winter breakfasts tend to slant sweet and warm—gooey cinnamon rolls, thick porridge smeared with jam, chocolate babka—but what about the savory? Specifically, what about the vegetables? Ratatouille proves that vegetables can be used in the morning outside of an omelet. This vegetable dish is so strong it can actually stand on its own if you don’t eat eggs. Of course our recipe calls for a dozen, but if you’re opting out, just toss in a can of cooked chickpeas for some protein.The Instant Pot brings this sweet and briny dish to life. Tomatoes, eggplant, and zucchini get cozy in an olive oil bath with onion and garlic. Aside from the magic that is how quickly the Instant Pot cooks vegetables, the best part of breakfast ratatouille is that you can make massive batches of the meal and freeze individual portions. Instant Pot Ratatouille

Recipe by Extra Crispy


Read the full recipe after the video.

Recipe Summary

10 mins
20 mins
30 mins
6 1-cup servings


Ingredient Checklist


Instructions Checklist
  • For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.

  • Instant Pot, Model: IP-DUO V2 was used for this recipe.

  • Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.