Try this Instant Pot Ratatouille recipe, or contribute your own.
- 1 cup water
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 large zucchini sliced into thin circles
- 1 medium eggplant/aubergine sliced into thin circles
- 2 medium tomatoes sliced into thin disks
- 1 small red onion sliced into thin circles or 1/2 large re halved and sliced into half moons
- 2 large cloves of garlic finely diced
- 1 tablespoon of thyme leaves (dry or fresh)
- 1 tablespoon aged balsamic vinegar (sweet balsamic or regular)
- Carbohydrate 0.032405 g
- Cholesterol 0 mg
- Fat 1.68913000072367 g
- Fiber 0.01325 g
- Protein 0.005475 g
- Saturated Fat 0.233500000099924 g
- Serving Size 1 1 Serving (62g)
- Sodium 438.453250002018 mg
- Sugar 0.019155 g
- Trans Fat 0.0457675000195972 g
- Calories 15 calories
Step-by-step
- Slice all the vegetables (see the picture) and sprinkle with half of the thyme, sea salt and pepper.
- Line a round springform tin with foil. This is to trap all the cooking juices inside. If using a solid metal dish, then no foil is needed as the juices won't leek through the bottom.
- Scatter some chopped garlic on the bottom. Going in circle, and alternating between eggplant, zucchini, onion and tomato slices, layer the vegetables into a tight snail. I like to start with the outer circle and make my way inwards into the middle. See image for reference. Keep the slices close together, overlapping slightly. Once in place, sprinkle with the remaining garlic, thyme, salt and pepper. Drizzle over evenly with vinegar and olive oil.
- Alternative: If this arrangement proves to be tricky, feel free to layer the vegetables in no particular form on top of each other. Sprinkle some thyme, salt, and pepper in between. You can also simply dice the vegetables and combine them with garlic, thyme, salt, pepper, vinegar and olive oil in the inner pot of the pressure cooker and set to cook for the same amount of time.
- Place a wire rack inside the pot and add a cup of water. Carefully, place the tin inside the pot on top of the rack (see image). Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 6 minutes. After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 6 minutes, then use the quick release to let off the rest of the steam. Carefully remove the springform tin from the pot, using tongs if needed.
- Serve on a plate in foil or transfer to a platter.
Traditional ratatouille relies on long, slow simmering or methodical roasting to break down summer vegetables, but pressure cooking alters this timeline significantly by utilizing high-heat steam. Adapting the dish for an electric pressure cooker compresses the process into a total time of thirty minutes, including six minutes at high pressure and a six-minute natural release. Cutting vegetables to a uniform thickness of roughly one-quarter inch ensures they soften at an identical rate under steam pressure without disintegrating into mush. Layering the slices tightly in a foil-lined springform tin mimics the compact arrangement of a classic tian, keeping the released juices concentrated around the pieces rather than diluting them in the bottom of the cooker base.
Modifying the core vegetable trio requires understanding how different cellular structures respond to moisture. Eggplant acts like a sponge, absorbing surrounding liquids and oil rapidly, so salting the slices thirty minutes in advance draws out bitter compounds and excess water to prevent a spongy final texture. Zucchini contains high water content and softens faster than eggplant or onion; if substituting yellow crookneck squash, expect a slightly softer bite due to its thinner skin. Roma tomatoes work best for the sliced disk arrangement because their dense flesh holds its shape under pressure better than standard globe slicing tomatoes, which release excessive liquid and cause the layered pattern to collapse.
Aged balsamic vinegar introduces acidity that balances the natural sweetness of roasted red onions and tomatoes, but substituting standard white wine vinegar requires reducing the quantity by half to avoid an overly sharp finish. When fresh thyme is unavailable, dried thyme leaves can be substituted at a ratio of one-third teaspoon for every one teaspoon of fresh herbs, though crushing them between your fingers before scattering will release essential oils more effectively. Olive oil contributes necessary fat to carry fat-soluble flavors; replacing it with a neutral oil like grapeseed will remove the distinctive Mediterranean fruitiness but preserves the dish's vegan and dairy-free profile.
Utilizing a wire rack inside the inner pot elevates the baking vessel above the one cup of water, ensuring the vegetables steam rather than boil. Aluminum foil traps the cooking juices inside the springform tin, but substituting a solid metal baking dish eliminates the need for foil entirely because the perimeter walls contain the liquid safely. Letting the pressure release naturally for precisely six minutes prevents the sudden drop in chamber pressure from forcefully extracting juices from the tender tomatoes and zucchini. Transferring the finished vegetable wheel to a warm serving platter allows excess moisture to evaporate before bringing the dish to the table.
