Instant Pot Ratatouille
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 161kcal
Ingredients
- 2 large eggplants sliced about ¼” thick
- 3 cups grape tomatoes
- 2 green peppers cut into about 1” squares
- 2 zucchini sliced into ¼” rounds
- 1 onion sliced
- ¼ cup water -1 cup for pressure cooker
- 3 cloves garlic minced
- 1 Tbs. dried oregano
- 1 Tbs. dried basil
- 2 Tbs. balsamic vinegar
- ½ tsp. salt
- 1 cup mozzarella cheese shredded
- ¼ cup parmesan cheese freshly grated
Instructions
- 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.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 359mg | Potassium: 847mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1105IU | Vitamin C: 59mg | Calcium: 214mg | Iron: 2mg