Pressure Cooker Ratatouille 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.

SLOW COOKER RATATOUILLE

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

PRESSURE COOKER RATATOUILLE

Steps:

• Heat olive oil in pressure cooker using the Brown setting.
• Add onions, garlic, peppers and brown until the onion is soft.
• Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
• Cover and set to high pressure for 5 minutes.
• Release the pressure using the quick release method.
• Unlock and remove lid, add the basil and parsley.
• Adjust seasonings to taste.