Instant Pot Ratatouille

Name: Instant Pot Ratatouille
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil; 2 red or, yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 , onion, chopped fine; 1 teaspoon, table salt; 4 , garlic cloves, minced; 1 teaspoon, herbes de Provence; ¼ teaspoon, red pepper flakes; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped; 1 pound, eggplant, cut into ½-inch pieces; 1 pound, zucchini, quartered lengthwise and sliced 1 inch thick; 1 tablespoon, sherry vinegar; ¼ cup, basil pesto, plus extra for serving

6 comments

Main Courses

Vegetables

Pressure Cooker

We wanted perfectly cooked vegetables in a liquid with a saucy, not thin and soupy, consistency.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES4

TIME1 hour

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

The Instant Pot is tailor-made for traditionally long-cooked stews, but this Provençal standby is chock-full of watery vegetables, and the Instant Pot doesn't allow for any evaporation—a recipe for bland, runny ratatouille. We wanted perfec...

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