Instant Pot Ratatouille
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Servings: 3 to 4
Calories: 174kcal
- 1 large eggplant sliced about ¼” thick
- 1½ cups grape tomatoes
- 1 green pepper cut into about 1” squares
- 1 zucchini sliced into ¼” rounds
- 1 small onion sliced
- ¼ cup water - 1 cup for pressure cooker
- 2 cloves garlic minced
- 1½ tsp. dried oregano
- 1½ tsp. dried basil
- 1 Tbs. balsamic vinegar
- ¼ tsp. salt
- ½ cup mozzarella cheese shredded
- 2 Tbs. parmesan cheese freshly grated
Add veggies, water, garlic, oregano, and basil to the pressure cooker pot and stir to combine.
Set the manual cook time for 4 minutes on high pressure.
Do a quick pressure release.
If it’s too runny, you can drain some of the liquid or switch to the sauté setting to boil some off.
When you reach the desired consistency, stir in the vinegar and salt.
Top with cheese.
Calories: 174kcal | Carbohydrates: 24g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 348mg | Potassium: 930mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1145IU | Vitamin C: 60.5mg | Calcium: 276mg | Iron: 4.2mg