Easy Instant Pot Ratatouille

Easy Instant Pot Ratatouille is a classic french vegetable stew made with the pressure cooker in under 30 minutes!

📝 Ingredients

• 4 tablespoons extra virgin olive oil (divided)
• 1 onion (peeled, halved and sliced along the lines)
• 2 cloves garlic (minced)
• 1 medium eggplant (or 3 small Japanese eggplant, cut into 1" cubes)
• 1 red bell pepper (chopped in 1" chunks)
• 1 yellow bell pepper (chopped in 1" chunks)
• 2 medium zucchini (cut into 1" pieces)
• 14 ounces low sodium diced tomatoes
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 sprig fresh rosemary (or 1 teaspoon dried)
• salt and freshly ground black pepper (to taste)
• 1 teaspoon capers
• 1/4 cup freshly chopped basil

👨‍🍳 Instructions

1. 1Select the Sauté option on the Instant Pot and set it for 7 minutes, then add one tablespoon of the olive oil. Once the olive oil has heated, sauté the onion and garlic for 2 minutes until the onions are slightly softened.
2. 2Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
3. 3Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
4. 4Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
5. 5Place the lid on the Instant Pot securely and set to cook at High Pressure for 2 minutes. When the ratatouille is done cooking, quick release the pressure and remove the lid when the pressure has been released.
6. 6Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
7. 7Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!