Instant Pot Ratatouille (Gluten-free, Vegan)
Try this Instant Pot Ratatouille recipe, or contribute your own.
Try this Instant Pot Ratatouille recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Slice 1 large zucchini into thin circles
- Slice 1 medium eggplant/aubergine into thin circles
- Slice 2 medium tomatoes into thin disks
- Slice 1 small red onion into thin circles or 1/2 large red onion, halved and sliced into half moons
- Finely dice 2 large cloves of garlic
How do you know when sliced squash and eggplant are done steaming under pressure rather than turning to mush? Pressure cooking accelerates softening by trapping heat and moisture, which shrinks the window between tender vegetables and purée. Small electric pressure cookers trap steam efficiently, meaning vegetables cook faster than in traditional heavy-bottomed Dutch ovens on a stovetop.
Judge doneness by probing the thickest part of the eggplant round with a paring knife; it should yield with zero resistance but retain its disc shape. If the knife meets a firm core, the cell walls have not fully broken down. Conversely, if the rounds slide apart under the weight of the blade, the cooking time was too long. High water content in fresh zucchini and tomatoes dictates a careful release of pressure to prevent liquid from boiling over the sealing ring. Fresh produce releases significantly more water during cooking than preserved or canned alternatives, which require extra reduction time to achieve a concentrated sauce.
Using pre-cut or frozen vegetables alters moisture release, requiring a reduction in added cooking liquid by at least one-quarter to prevent a watery base. Arrange the sliced rounds vertically in a tight concentric circle inside the inner pot insert to ensure even heat distribution without stirring. Let the pressure drop naturally for 10 minutes before manually venting the remaining steam.
