From the Cook
From the Cook
From the Cook
From the Cook
1/5
Easy Instant Pot Ratatouille
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Instructions
1
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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
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Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
3
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Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
4
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Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
5
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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
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Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
7
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Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
High Protein
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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