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Kalyn's Kitchen

Instant Pot Ratatouille

Lots of people make Ratatouille when it’s zucchini season, but Instant Pot Ratatouille takes this famous recipe to a whole new level! It’s easy, quick, delicious, and low in carbs!

PIN Instant Pot Ratatouille to try it later!

Instant Pot Ratatouille finished dish in serving bowl with Instant Pot in back

I try to be mature and not gush too much over my recipes, but seriously this Instant Pot Ratatouille is one of the best things I’ve made in the Instant Pot and also one of the tastiest recipes I’ve ever made with zucchini. And for someone who has quite a few good Instant Pot recipes and over 50 Zucchini Recipes, that’s really saying something.

I’ve been intrigued with Ratatouille recipes ever since I took my nephews Mitch and Ethan to see the movie about this famous dish (quite a few years ago.) But truthfully, when I heard about Ratatouille made in the Instant Pot I was skeptical. I worried the zucchini would turn to mush if it was pressure cooked, so for my version I kept all the vegetable pieces quite large and used a very short cooking time. And it was so delicious, with the vegetables cooked just enough!

Even if you’ve been making Ratatouille for years, I am URGING you to try this Instant Pot version. I used a mix of zucchini and yellow squash, both red and yellow bell pepper, Roma tomatoes, and skipped the eggplant. I seasoned it with fresh thyme and Italian Herb Blend, and stirred in lots of chopped fresh basil. And I thought some freshly grated Parmesan cheese added at the table was the perfect finishing touch!

Pressure cooking keeps the vegetables bright tasting and colorful and infuses the finished dish with flavor. The day we tested the recipe I heated up a big bowl of this and called it dinner, and I’ve enjoyed all the leftovers.

What is Ratatouille?

In case you aren’t familiar with this popular dish, Ratatouille is a French vegetable stew that uses summer produce like zucchini, eggplant, peppers, and tomatoes, and it’s seasoned with garlic, onion, and fresh herbs. There are endless variations and preparation methods, but Ratatouille is without a doubt one of the most famous dishes ever created for using zucchini.

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Pressure Cooker or Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

Instant Pot Ratatouille process shots collage

How to Make Instant Pot Ratatouille:

(Scroll down for complete recipe with nutritional information.)

  1. Cut up onion and peppers.
  2. Cut zucchini into pieces. 
  3. Chop up Roma tomatoes.
  4. Finely chop the fresh thyme and coarsely chop the fresh basil. 
  5. Measure 1/2 cup of chicken stock, or use vegetable stock if you prefer.
  6. Turn Instant Pot to SAUTE, MEDIUM HEAT, heat one tablespoon olive oil, then add the onions, garlic, red bell pepper, and yellow bell pepper.
  7. Cook 1-2 minutes, stirring a few times.
  8. Add zucchini, summer squash, chopped fresh thyme, and Italian Herb Seasoning (affiliate link) and cook about 2 minutes more. 
  9. Add tomatoes and broth. Lock lid and set the Instant Pot to MANUAL, HIGH HEAT.
  10. Cook for three minutes, then QUICK RELEASE. 
  11. Stir in the chopped basil and other 2 tablespoons olive oil.
  12. Serve hot, with freshly grated Parmesan Cheese to add at the table.

Instant Pot Ratatouille close-up photo of finished dish

More Recipes to Use Up the Zucchini!

Ratatouille Stew with Italian Sausage ~ Kalyn’s Kitchen
The Top Ten Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Zucchini and Yellow Squash Soup ~ Kalyn’s Kitchen
Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker.

Instant Pot Ratatouille finished dish in serving bowl with Instant Pot in back

Instant Pot Ratatouille

Yield 6 servings
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes

Instant Pot Ratatouille is one of the best things I've made in the Instant Pot and also one of the tastiest recipes I've ever made with zucchini!

Ingredients

  • 1 T + 2 T olive oil
  • 1 onion
  • 1 T minced garlic
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 medium zucchinis
  • 1 medium yellow summer squash
  • 1 tsp. chopped fresh thyme (see notes)
  • 2 tsp. dried Italian Herb Blend
  • 3 large Roma tomatoes
  • 1/2 cup chicken stock
  • 1/2 cup chopped fresh basil (or more)
  • 1/2 cup freshly grated Parmesan cheese (optional but recommended)

Instructions

  1. Cut up onion and peppers into pieces about 1 inch square, or even a bit larger if you prefer.
  2. Cut up zucchini into pieces slightly larger than 1 inch. (I cut off the ends, cut them in fourths lengthwise, and then sliced the strips into pieces about 1 1/4 inch wide.)
  3. Chop up Roma tomatoes into pieces about 1 inch square.
  4. Wash the fresh herbs in a salad spinner (affiliate link) if needed, or wash and dry with paper towels.
  5. Finely chop the fresh thyme and coarsely chop the fresh basil.
  6. Measure 1/2 cup of chicken stock, or use vegetable stock if you prefer.
  7. Turn Instant Pot to SAUTE, MEDIUM HEAT, heat one tablespoon olive oil, then add the onions, garlic, red bell pepper, and yellow bell pepper.
  8. Cook 1-2 minutes, stirring a few times.
  9. Add zucchini, summer squash, chopped fresh thyme, and Italian Herb Seasoning (affiliate link) and cook about 2 minutes more.
  10. Add tomatoes and broth. Lock lid and set the Instant Pot to MANUAL, HIGH HEAT.
  11. Cook for three minutes, then QUICK RELEASE the pressure.
  12. Stir in the chopped basil and other 2 tablespoons olive oil.
  13. Serve hot, with freshly grated Parmesan Cheese to add at the table.

Notes

You can use any combination of peppers, zucchini, summer squash, and tomatoes you prefer and even add eggplant if you prefer. If you don't have fresh thyme use 1/2 tsp. dried thyme.

Recipe inspired by many Ratatouille recipes I saw online and in cookbooks, but especially  The Instant Pot Electric Pressure Cooker Cookbook (affiliate link) by Laurel Randolph.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 186mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Instant Pot Ratatouille square image of finished dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything used in this recipe is a relatively low-carb vegetable or ingredient, and this should be perfect for most low-carb diet plans and approved for all phases of the original South Beach Diet. South Beach would recommend a moderate amount of Parmesan cheese.

Find More Recipes Like This One:
Use Pressure Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Instant Pot Ratatouille Pinterest image

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    5 Comments on “Instant Pot Ratatouille”

  1. This Ratatouille recipe tastes and smells delicious. I made it exactly as directed. The first 1-2 mouthfuls seemed pretty bland but as I continued eating it the flavors became more and more tasty. I will definitely make this again.

  2. This recipe was delicious! Great flavor! This was very yummy….

  3. I love RATATOUILLE too. I sometimes add a little eggplant even though the carbs are higher. I add mushrooms, onion. It’s great served over Miracle Noodles.