Pressure Cooker Ratatouille
Discover the vibrant flavors of the Mediterranean with this easy and wholesome Pressure Cooker Ratatouille. Bursting with garden-fresh vegetables like eggplant, zucchini, bell peppers, and tomatoes, this quick one-pot recipe comes together in just 25 minutes from start to finish. Seasoned with aromatic herbs like thyme, oregano, and bay leaf, and finished with a sprinkle of fresh basil, this classic French vegetable stew is elevated with the convenience of modern pressure cooking. Perfect as a comforting main dish with crusty bread or served as a flavorful side to your favorite protein, this ratatouille is a healthy, versatile, and delicious way to savor summer's bounty year-round.
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Recipe Information
Ingredients
- 1 medium (cubed) Eggplant
- 2 medium (quartered lengthwise and sliced) Zucchini
- 1 medium (quartered lengthwise and sliced) Yellow squash
- 1 large (seeded and diced) Red bell pepper
- 1 large (seeded and diced) Yellow bell pepper
- 1 large (diced) Onion
- 3 cloves (minced) Garlic
- 3 large (diced) Tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 (chopped, for garnish) Fresh basil leaves
Instructions
Prepare all vegetables by washing, peeling (if necessary), and chopping according to the ingredient list.
Set the pressure cooker to the sauté function and heat the olive oil.
Add the diced onion and minced garlic to the pressure cooker and sauté for 2-3 minutes until softened and fragrant.
Add the eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper to the pressure cooker. Stir to combine.
Add the diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir again to mix evenly.
Cancel the sauté function. Secure the lid on the pressure cooker and ensure the vent is set to the sealing position.
Set the pressure cooker to high pressure for 5 minutes.
Once the cooking time is complete, perform a quick pressure release by carefully turning the vent to the venting position. Allow all the steam to escape before opening the lid.
Remove the bay leaf and give the ratatouille a final stir. Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm, garnished with freshly chopped basil leaves. This dish pairs well with crusty bread, rice, or as a side to grilled proteins.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 77.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4706 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
