Name: Instant Pot Ratatouille
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 large red onion, diced; 4 garlic cloves, finely chopped; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 green bell pepper, diced; 1 large courgette (zucchini), diced; 2 medium aubergines (eggplant), diced; 1 tablespoon tomato paste; 1/2 tablespoon dried oregano; 1/2 tablespoon dried basil; 1 teaspoon salt; 1x 400 g (14 oz) can chopped tomatoes (or 6 fresh tomatoes, diced); 100 ml (1/2 cup) water; 6-8 fresh basil leaves; Freshly ground black pepper to taste

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Instant Pot ratatouille is a speedy version of the beloved French vegetable stew. Packed with veggies and infused with delicious herb and garlic flavours, this vegan ratatouille recipe is ready in just half an hour thanks to the magic of pressure cooking!

Ratatouille is a classic French vegetable stew that's traditionally simmered for hours on the stovetop or in the oven.

While the authentic ratatouille cooking method results in incredible flavours, you may now always have the time to babysit the dish until it's cooked to perfection.

Enter this Instant Pot ratatouille recipe. By making this French veggie stew in the pressure cooker, you get just about the same flavours but in a fraction of the time.

The secret to a good ratatouille is using fresh vegetables, preferably organic, for the best flavour. You can easily develop the same flavours you'd get on the stovetop by sautéing the veggies first before pressure cooking them.

Why you'll love this Instant Pot Ratatouille

It's super easy to make. The only real effort for this recipe is dicing the veggies. I like to cut them into bite-size pieces, but you can chop them larger if you want to do it quicker. They'll still be perfectly cooked in the Instant Pot.
It's extra nutritious. Ratatouille packs a nutritional punch, and it's the perfect recipe to cook if you're looking for a super-easy way to get your five a day in.
It's naturally vegan. You don't have to make any substitutions for this recipe as ratatouille is already naturally vegan.

Ingredients and substitutions

Olive oil - Extra virgin olive oil is one of the main ingredients in ratatouille so don't skip it. You can theoretically make this recipe oil-free, but the flavour won't be the same if you don't sauté the veggies in oil.

Red onion - I personally love the flavour of red onion in ratatouille, but you can use any type of onion you want here.

Garlic - There's no such thing as adding too much garlic to ratatouille, so use as much as you like. Freshly chopped garlic is always best.

Bell peppers - Don't worry if you don't have three types of peppers for this recipe. Any colour combination will do.

Courgette (zucchini) - There's no need to peel the courgette before adding it to the ratatouille.

Aubergines (eggplant) - I like to salt the aubergine cubes separately before adding them to the Instant Pot.

Tomato paste - This is optional but recommended if you'd like your ratatouille to have a more pronounced tomato flavour.

Dried herbs - I use a mix of dried oregano and dried basil for this vegan ratatouille. You can also add rosemary and marjoram or use some Italian seasoning mix instead.

Chopped tomatoes - Both fresh and canned tomatoes are good options here. If you use fresh tomatoes, make sure they are ripe and juicy.

Fresh basil - Sprinkling some fresh basil at the end will take the flavours of this Instant Pot ratatouille to the next level.

How to make ratatouille in Instant Pot

Set the Instant Pot to "Sauté" and add the olive oil. When the oil has heated, add the onion and sauté for 2-3 minutes until slightly softened.

Add the garlic and continue to cook for another minute until fragrant.

Add the bell peppers, courgette and aubergines and stir to combine. Cook for 1-2 minutes, stirring occasionally, then turn off the "Sauté" function.

Instant Pot Ratatouille making instructions

Next, add the tomato paste, dried oregano, dried basil, salt, chopped tomatoes and water. Stir to combine and then set the Instant Pot to "High Pressure" for 4 minutes.

When the 4 minutes have passed, perform a quick release. Open the Instant Pot once the pin has dropped and stir in the fresh basil leaves.

Season to taste and serve with extra chopped basil or fresh parsley on top.

Leftovers and storage

Ratatouille is an excellent dish to make ahead because the flavours become even better with time. Leftovers will keep well in the fridge for up to 3 days in an airtight container.
Reheat the ratatouille on the stovetop over low-medium heat, adding a couple of tablespoons of water if needed. You can also reheat it in the microwave.
You can make a double batch of ratatouille and freeze it for up to 3 months for a quick and healthy meal on a busy day.

Recipe notes and tips

You can add some extra veggies to this pressure cooker ratatouille. Green beans and mushrooms are excellent ideas.
If you want your ratatouille to have a bit of a kick, add half a teaspoon of red chilli flakes with the garlic.
This ratatouille works great for lunch, but you can also enjoy it as a light dinner by serving it with your favourite crusty bread and a simple salad.

If you liked this Instant Pot ratatouille, you might also like some of my other vegan Instant Pot recipes:

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Yield: 6