Instant Pot Ratatouille

Instant Pot Ratatouille takes this famous vegetable stew to a whole new level, and this is perfect for zucchini season! And this version of Ratatouille is easy, quick, delicious, and low in carbs! You can vary the recipe to include the summer vegetables you prefer.

PIN the Instant Pot Ratatouille to try it later!

For today’s Friday Favorites pick I’m featuring easy and delicious Instant Pot Ratatouille! This summer vegetable stew will help you use the zucchini, yellow summer squash, bell peppers, and tomatoes that are so good this time of year. And Ratatouille reheats beautifully, so it’s also great for Weekend Food Prep!

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

I seasoned the Ratatouille with fresh thyme and Italian Herb Blend, and stirred in chopped fresh basil. The day we tested the recipe I ate a big bowl of this and called it dinner, and I’ve enjoyed the leftovers.

I thought some freshly grated Parmesan cheese added at the table was the perfect finishing touch, even though it’s not traditional for Ratatouille! If you have zucchini that needs to be used, I hope you’ll try making Instant Pot Ratatouille!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.

• Olive Oil (affiliate link)
• onion
• Minced Garlic (affiliate link)
• red bell pepper
• yellow bell pepper
• zucchini
• yellow summer squash
• chopped fresh thyme or Dried Thyme (affiliate link)
• dried Italian Herb Seasoning (affiliate link)
• Roma tomatoes
• homemade chicken stock or canned chicken broth (affiliate link), or use vegetable broth
• chopped fresh basil
• freshly grated Parmesan cheese (optional but recommended)

What is Ratatouille?

If 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, and Ratatouille is one of the most famous dishes ever created for using zucchini.

What inspired me to make Instant Pot Ratatouille?

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, lol.) 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!

Why is making Ratatouille in the Instant Pot such a great idea?

Even if you’ve been making Ratatouille for years, I am URGING you to try this Instant Pot version. Instant Pot Ratatouille rocked my world! Pressure cooking for a VERY short time makes this so easy and keeps the vegetables bright tasting and colorful and infuses the finished dish with flavor.

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes!

What Vegetables did I use for Instant Pot Ratatouille?

I used a mix of zucchini and yellow squash, both red and yellow bell pepper, and Roma tomatoes. I had lots of those vegetables, so I skipped the eggplant for my Ratatouille made in the Instant Pot. Of course you can cut down on the other ingredients and add eggplant if you prefer. Switch up the combination of vegetables in any way that fits your tastebuds!

How low in carbs is the Instant Pot Ratatouille?

This perfect summer dinner has only 10 net carbs per serving, with 5 grams of protein!

How to Make Instant Pot Ratatouille:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut up onion and peppers.
2. Cut zucchini into pieces. 
3. Chop up Roma tomatoes.
4. Finely chop fresh thyme and coarsely chop 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 olive oil, then add onions, garlic, red bell pepper, and yellow bell pepper.
7. Cook 1-2 minutes, stirring.
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 Instant Pot to MANUAL, HIGH HEAT.
10. Cook for three minutes, then QUICK RELEASE. 
11. Stir in chopped basil and rest of olive oil.
12. Serve Instant Pot Ratatouille hot, with freshly grated Parmesan Cheese to add at the table if desired.

Make it a Low-Carb Meal:

Ratatouille could be a one dish stew meal, or it would be a great low-carb side dish to serve with one of these main dishes:

• Chicken Souvlaki
• Slow Roasted Salmon with Butter, Capers, Garlic, and Lemon
• Grilled Cuban Flank Steak
• Chicken Cutlets with Mustard Sauce
• Maple Glazed Salmon

More Recipes to Use Up the Zucchini!

Check out these recipe collections for lots more ideas for using zucchini:

• 50 Amazing Zucchini Recipes
• The Top Ten Low-Carb Zucchini Recipes
• Recipes for Extra Large Zucchini

Continue to Content

Print

4.5 Stars (23 Reviews)

Yield: 6 servings

Instant Pot Ratatouille

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 (or vegetable 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 Instant Pot Ratatouille 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 add eggplant if you like.

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Instant Pot Ratatouille recipe is a relatively low-carb vegetable, and this recipe will work for low-carb diet plans and for all phases of the original South Beach Diet. It is a big high in carbs for Keto. South Beach would recommend a moderate amount of Parmesan cheese.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipes:
Ratatouille made in the Instant Pot was posted in August 2020, when I was thinking of ways to use up zucchini! It was last updated with more information in 2026.