Instant Pot Ratatouille Recipes
INSTANT POT® RATATOUILLE PASTA
Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it's too hot to stew anything. That's why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you've yet to try making a one-pot pasta in your machine, you're about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables-each with different ideal cook times-perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone-avowed carnivores included!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g
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- Add the oil to your Instant Pot and then hit “Sauté” and “Adjust” so it’s on the “More” setting. Once the display reads “Hot” add the onions and stir for about 3 minutes until they begin to soften and get a little color. Add the garlic and stir for another minute and and stir well
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- Remove the lid, add in the can of tomato paste and give it a nice stir. Let cool for a few minutes as it will be VERY hot! Don’t worry if it looks a little “soupy” – it should be a little bit and it will also thicken as it cools down a little and the vegetables will continue to absorb the broth
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