Vegetarians, rejoice! Ratatouille is a rustic vegetable dish so deep in flavor, you might forget it’s made of only veggies! And I’ve turned it into a luscious stew. This is the perfect side dish—delicious both hot or cold—or a delightful meal in itself. It tastes like a wonderful harvest in your mouth—with zero guilt!
Instant Pot Ratatouille Stew
- Cooking and Prep: 45 m
- Serves: 4
Prepare the Ratatouille Stew
Pour the oil into the Instant Pot and hit Sauté and adjust so it’s on the More or High setting. Heat about three minutes, then add the onion and bell peppers and sauté, stirring, for about three minutes, until they begin to soften. Add the garlic and sauté for another minute.
Add the other vegetables along with the Italian seasoning, herbes de Provence (if using), kosher salt, black pepper, dried thyme, vegetable broth or wine, and Worcestershire sauce.
Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel, then hit Manual or Pressure Cook on High Pressure for two minutes.
Stir in in the tomato paste. Let stand for about 10 minutes before serving. Don’t worry if it looks a little soupy—it will thicken as it cools down and the vegetables continue to absorb the broth. Serve with grated Parmesan cheese, if desired.
It’ll feel like you’re putting an entire garden into the Instant Pot with little liquid. But veggies release a bunch of water under pressure. This is what causes this dish to cook down and makes it such a comforting stew.
THE STEP-BY-STEP INSTANT POT COOKBOOK. Copyright © 2020 by Jeffrey Eisner. Photographs by Aleksey Zozulya. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.