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! For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

Directions

Prepare the Ratatouille Stew

1. 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.

2. 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.

3. 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.

4. 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.

Notes:

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.

Credits

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.

Recipe tags

Aubergines Courgettes Eggplant Instant pot Instapot Jeffrey Eisner Pressure cooker Ratatouille Stew Tomato paste Tomatoes Vegetable dish Zucchini

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Shoshana

2 years ago

Can this be frozen?

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So}mouwmin

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Reply to Shoshana

2 years ago

yes

Alyssa

1 year ago

This turned out amazingly well. I ended up throwing together my own concoction of Italian seasoning, since I didn’t like the one I had. Once it was ready, this dish was perfectly balanced in flavors. I served it over some tri-color quinoa and with a bit of homemade vegan mozzarella. I love how easily this came together and how wholesome of a meal it is. This was a good way to use up lots of the veggies I had. I would definitely make this again!