Instant Pot Ratatouille Pasta Recipes

INSTANT POT RATATOUILLE

Steps:

• 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.
• 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 12 minutes. After 3 beeps the pressure cooker will start to build up the pressure, which will take about 10 minutes
• Once the time is up, let the pressure release naturally for 10 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.

INSTANT POT RATATOUILLE PASTA

Steps:

• Add 1 tsp extra virgin olive oil (or oil of your choice) to the inner pot. Press Sauté and start chopping the vegetables if you haven't already. Add them to the inner pot as you chop. Got them chopped already? Add them to the inner pot and Sauté for a few minutes with the glass lid on. About 5 minutes (don't have time? Stick all the ingredients in the inner pot, stir to mix well and go to step 5).
• Stir in the tomatoes, water and stock paste ( or homemade stock). You could just use water.
• Stir in the pasta. Mix well.
• Check that the sealing ring is on properly in the lid. Steam release handle pointing to Sealing unless you have a self-sealing lid like the Duo Plus, Evo and Crisp do (how cool are they?).
• Press Pressure Cook / Manual, programme 2 minutes. At the end, let it be on Keep Warm for 5 minutes and then do a quick pressure release.

INSTANT POT® RATATOUILLE PASTA

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
• Stir in zucchini, eggplant and garlic. Select CANCEL.
• Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

ONE POT CHICKEN RATATOUILLE RECIPE

Steps:

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
• Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.