Go Back
+ servings
bowl of instant pot ratatouille with spoon in the bowl and bread alongside

Easy Instant Pot Ratatouille

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

Leave a Review »


  • 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


  • Select 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.
  • Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
  • Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
  • Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
  • Place 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.
  • Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
  • Serve with crusty bread or over pasta, quinoa or polenta.  Enjoy!


  • 2 large fresh tomatoes may be used in place of the canned tomatoes if desired.
  • While you can certainly use dried thyme and rosemary, fresh herbs really make a difference in this recipe.
  • Ratatouille is a great meal prep recipe!  It will keep for about 5 days stored in an air tight container in the fridge and also freezes well.


Calories: 173kcal, Carbohydrates: 22g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Sodium: 128mg, Fiber: 6g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!