Low FODMAP Instant Pot Ratatouille: French Vegetable Stew (Vegan, Paleo, Whole30, Low Carb)

Ingredients

• 2 tablespoons garlic-infused olive oil
• 1/2 cup leek, dark green leaves only, finely-chopped
• 28 ounce can diced tomatoes with their juice*
• 2 teaspoons dried chives
• 1/2 tablespoon fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon fennel seed
• 3 cups eggplant, peeled and chopped into 1-inch cubes (about 1 medium eggplant)*
• 2 cups zucchini, unpeeled and chopped into 1-inch cubes (about 1 medium zucchini)*
• 3 cups red bell pepper, core and ribs removed, chopped into 1-inch squares (about 2 large bell peppers)*
• 1/4 cup fresh basil, chopped, plus additional fresh basil leaves for optional garnish

Instructions

1. 1

   Chop and prepare all your ingredients before starting to cook.

2. 2

   Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display of the Instant Pot reads “Hot,” add garlic-infused olive oil and swirl the pot to coat in oil. Add chopped leek and sauté for 2 minutes, stirring frequently.

3. 3

   Hit “Cancel” on the Instant Pot. Add can of diced tomatoes and their juice, and scrape the bottom of the pot clean with a plastic spoon or spatula (like an Instant Pot spatula).

4. 4

   Add herbs and seasonings to the pot: chives, thyme, salt, pepper, and fennel seed (reserve chopped basil for after cooking) and stir. Add chopped eggplant, zucchini, and red bell pepper, and stir until evenly coated in liquid.

5. 5

   Place the cover on the Instant Pot and set the pressure release valve to “Sealing.” Hit the “Pressure Cook” button and set the timer for 2 minutes.

6. 6

   Once the cooking cycle has completed, quick release the pressure. Stir in the chopped basil.

7. 7

   Serve the ratatouille and serve it on its own, over low FODMAP Polenta, or your preferred starch option.