This Instant Pot ratatouille is quick and easy to make in you pressure cooker. You have the option of diced vegetables or a more artistic arrangement. Great as a side or a main with rice, couscous, or pasta.
Course Side
Cuisine French
Keyword Dinner Recipes, French Cuisine, Ratatouille, Vegetable Sides, Vegetarian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 162kcal
Ingredients
1large zucchinisliced into thin circles
1medium eggplantsliced into thin circles
2medium tomatoessliced into thin disks
1small red onionsliced into thin circles or ½ large red onion, halved and sliced into half moons
2large cloves of garlicfinely diced
1tablespoonof dried thyme
1teaspoonsea salt
½teaspoonblack pepper
2tablespoonsaged balsamic vinegarsweet balsamic or regular
3tablespoonsolive oil
1cupwater
Instructions
Slice all the vegetables (see the picture) and sprinkle with half of the thyme, sea salt and pepper.
Line a round springform tin with foil. This is to trap all the cooking juices inside. If using a solid metal dish, then no foil is needed as the juices won't leek through the bottom.
Scatter some chopped garlic on the bottom. Going in a circle and alternating between eggplant, zucchini, onion, and tomato slices, layer the vegetables into a tight snail. I like to start with the outer circle and make my way inwards into the middle. See image for reference. Keep the slices close together, overlapping slightly. Once in place, sprinkle with the remaining garlic, thyme, salt, and pepper. Drizzle over evenly with vinegar and olive oil.
Alternative:If this arrangement proves to be tricky, feel free to layer the vegetables in no particular form on top of each other. Sprinkle some thyme, salt, and pepper in between. You can also simply dice the vegetables and combine them with garlic, thyme, salt, pepper, vinegar, and olive oil in the inner pot of the pressure cooker and set to cook for the same amount of time.
Place a wire rack inside the pot and add a cup of water. Carefully, place the tin inside the pot on top of the rack (see image). Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 12 minutes. After 3 beeps, the pressure cooker will start to build up the pressure which will take about 10 minutes
Once the time is up, let the pressure release naturally for 10 minutes, then use the quick release to let off the rest of the steam. Carefully remove the springform tin from the pot using tongs if needed.
Serve on a plate in foil or transfer to a platter.
Notes
Please note this recipe has been updated with longer cooking time.