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

Rishon Hanners
Recipe by MyRecipes

Gallery

Caitlin Bensel; Prop Styling: Christina Daley; Food Styling: Rishon Hanners

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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