Instant Pot Ratatouille is a quick, simple way to enjoy the classic French vegetable stew. Healthy and full of flavor, this pressure-cooker version brings tender eggplant, zucchini, peppers and tomatoes together in about 30 minutes—perfect for late summer produce or a fast weeknight meal.
September is the month when summer and fall overlap: the air cools, leaves begin to change, and the garden gives a final bounty of tomatoes, eggplant, peppers, zucchini and basil. Ratatouille is the perfect dish to celebrate those vegetables. It’s rustic, comforting and adaptable—great served with crusty bread, spooned over pasta, polenta or quinoa, or cooled and packed for lunches.
Traditional ratatouille can be slow-cooked to deepen flavors, but the Instant Pot speeds the process without losing richness. For this version, a small amount of tomato paste helps concentrate the tomato flavor, while a short pressure cook time softens the vegetables so they remain distinct yet melt-in-your-mouth tender. The result is a vibrant, aromatic stew finished with fresh basil and a touch of briny capers.
This Instant Pot method keeps prep straightforward: sauté the aromatics and vegetables briefly, add tomatoes, herbs and paste, then pressure cook for only a couple of minutes. After a quick release, stir in basil and capers, adjust seasoning and serve. It’s a fast, satisfying way to make a classic dish without sacrificing depth of flavor.
Recipe notes
- If you have abundant fresh tomatoes, substitute 2 large chopped tomatoes for the canned diced tomatoes for a fresher texture.
- Fresh thyme and rosemary add a brighter, more nuanced flavor, though dried herbs can be used in a pinch.
- Ratatouille stores well: refrigerate in an airtight container for up to 5 days or freeze portions for longer storage.
- Serve warm with crusty bread, over pasta, polenta or quinoa, or use as a topping for grilled proteins or roasted vegetables.
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Easy Instant Pot Ratatouille
A classic French vegetable stew adapted for the Instant Pot—ready in under 30 minutes and full of concentrated, savory vegetable flavor.
- Servings: 6
- Prep time: 10 mins
- Cook time: 10 mins (plus pressure build and release)
- Total time: 30 mins
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 onion, peeled, halved and sliced
- 2 cloves garlic, minced
- 1 medium eggplant (or 3 small Japanese eggplants), cut into 1″ cubes
- 1 red bell pepper, chopped into 1″ chunks
- 1 yellow bell pepper, chopped into 1″ chunks
- 2 medium zucchini, cut into 1″ pieces
- 14 ounces low-sodium diced tomatoes (or 2 large fresh tomatoes, chopped)
- 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
- Select the Sauté function on the Instant Pot and set for 7 minutes. Add 1 tablespoon olive oil. When hot, sauté the onion and garlic for about 2 minutes, until the onion softens slightly.
- Add 2 more tablespoons olive oil and the cubed eggplant. Sauté an additional 4 minutes, stirring occasionally so the eggplant begins to soften and brown a little.
- Add the final tablespoon of olive oil, the chopped bell peppers and zucchini. Sauté for 1 more minute to combine flavors.
- Stir in the diced tomatoes, tomato paste, bay leaf, thyme, rosemary, and salt and pepper to taste. Mix well so the paste dissolves into the tomato juices.
- Secure the lid on the Instant Pot and set to cook at High Pressure for 2 minutes. When the cook time ends, perform a quick release and remove the lid when the pressure has fully released.
- Discard the bay leaf and herb stems. Stir in the capers and fresh basil, then taste and adjust seasoning as needed.
- Serve warm with crusty bread, or spoon over pasta, quinoa or polenta. Enjoy.
Notes
- Fresh tomatoes can replace the canned tomatoes for a brighter result when they are in season.
- Using fresh herbs elevates the dish, but dried herbs will work if fresh are not available.
- The recipe is excellent for meal prep—store refrigerated for up to 5 days or freeze in portions.
Nutrition
Estimated per serving: Calories: 173 kcal; Carbohydrates: 22 g; Protein: 3 g; Fat: 10 g; Saturated Fat: 1 g; Polyunsaturated Fat: 8 g; Sodium: 128 mg; Fiber: 6 g; Sugar: 9 g.
Course: Vegan | Cuisine: French | Author: Marcie
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