Instant Pot Ratatouille

Vegetarians, rejoice! 

Ratatouille is basically a potpourri of chopped vegetables that forms into something that can only be described as a vegetable stew so deep in flavor, you forget it’s made of only veggies! 

Served as the perfect side dish at any temperature or as a meal itself, you’ll absolutely love this rustic dish PACKED full of flavor – it will taste like a wonderful harvest in your mouth…directly from your Instant Pot!

Here’s How I Made It!:

Start off with an eggplant… 

…green bell pepper… 

…red bell pepper… 


…yellow squash… 

…all diced up and added to a bowl. 

Now take an onion… 

…and coarsely dice it up and set aside. 

Add some olive oil to the Instant Pot and heat it up. 

Then add in the onions and some garlic… 

…and cook for a few minutes until onions begin to soften. 

Now toss in a little tomato paste… 

…and mix it in with the onions and garlic. 

Time to add in our chopped veggies… 

…and a can of diced tomatoes (or fresh ones if you prefer). 

Season it up with a little Italian seasoning… 

…kosher salt… 

…and black pepper. 

Stir it all up nice and good! 

Now add in some vegetable broth, secure the lid and good on high pressure. 

When done, perform a quick release and marvel at the sight (and the smell)…. 

…and serve it up!  Healthy food at its TASTIEST and most SATISFYING!

Instant Pot Ratatouille
Yield: 6

Instant Pot Ratatouille

Instant Pot Ratatouille

One of the healthiest recipes in my cannon, this Ratatouille is more like the richest vegetable soup you'll ever have. It's loaded with deep flavor while remaining completely guilt-free.

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes


  • 1/4 cup of extra virgin olive oil
  • 1 large Vidalia (sweet) onion, thinly sliced
  • 2 tbsp of crushed garlic
  • 1 large eggplant, skin on and cut into cubes
  • 1 green bell pepper, cut into medium chunks
  • 1 red bell pepper, cut into medium chunks
  • 1 large zucchini (green squash), cut into discs and the quartered
  • 1 medium yellow squash, cut into discs and the quartered
  • 14.5 oz can of diced tomatoes
  • 2 tsp of Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon seasoned salt
  • 1/2 cup dry red wine or vegetable broth (I used 1/2 tsp of Vegetable Better Than Bouillon + 1 cup of water)
  • 6 oz can of tomato paste
  • Grated Parmesan cheese, for topping (optional)


  1. 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
  2. Add all the other vegetables as well as the seasonings and pour the wine (or vegetable broth) and diced tomatoes over it when done. Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. When done, allow a natural release for another 6 minutes and follow with a quick release. This will cook the veggies PERFECTLY
  3. 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
  4. When cooled, transfer to a serving bowl and serve as a side OR a main and serve it hot, warm, room temperature OR cold! Sprinkle some parmesan cheese for an extra flavor kick
  5. Enjoy!

Jeffrey's Tips

  • Note: These slightly vary from the video as I’ve made a few slight updates since then to make it even more amazing!

Add 1.5 more cups of vegetable broth to make it an AMAZING vegetable soup. Add some Ditalini pasta to that to make it an amazing MINESTRONE soup!

Reader Interactions


  1. Ian

    This was so delicious with an incredible depth of flavor. It was so good in fact, I made a second batch and I’m going to surprise my mom with it. I know she’ll enjoy it as much as I did. Thank you Jeff for another wonderful recipe.

  2. Dava Esman

    When do you add the pasta? What can you use instead of Herbs de Provence? Got gifted all the veggies, so excited to try this!

  3. Suzanne

    Followed the video and this was delicious. Thanks! I missed in the video when to add Herbes de Provence or thyme, so I added the end.

  4. Harry

    My wife hates eggplant so I subbed it out with some portobello mushrooms. Super delicious! Thanks for the recipe!

  5. Mikki Sechkar

    LOVE your recipes! I just purchased my first instant pot and came across your recipes by accident. I now have about 50 saved to Pinterest. I do have a problem though I cook for three people from the age of 70 to 92 and the recipes make too much. My question is if I cut the recipe in half do I have to adjust the cooking time?

  6. Rill Wright

    This recipe was a home run! Easy to make and so, so tasty! It’ll definitely be on our regular rotation. Thanks Jeffrey!

  7. Rocco Stellato

    One family recipe that is similar to Ratatouille is Giambotta. It literally means a bunch of stuff. It is basically Ratatouille with meat (Italian sausage – Italian burger soup).

  8. Linda Sheiner

    In the recipe you add one can of tomato paste after the recipe is done. In the video, you add 1/2 can tomato paste after you saute the vegetables. Which one is correct?

    • Jeffrey

      I generally update written recipes from time to time after I post a video because I decide to tweak things. Ultimately I’d suggest following the written recipe but either will work fine.

  9. Mike

    I look forward to trying this soon, but isn’t Better Than Boullion usually 1 tsp per cup of water (instead of 1/2 tsp)? And having all 3 cookbooks (and the 4th on preorder) I always wondered, do you mix the BTB in water before adding it to the pot? Or just put the BTB in the pot and add the water, and let the pot do all the dissolving and blending for you? (Or am I pushing the envelope on laziness?)

  10. Suzanne

    My husband doesn’t eat tomatoes (sauce and paste are fine), can this be omitted? What can I use as a substitute?
    Thank you!

  11. Kandy

    I love this recipe and it is one of my favorite recipes. I make this at least twice a month and keep some in the freezer. I add the mushrooms in place of the eggplant and also use the 1/2 cup of wine. Just a delicious, easy, tasty recipe. Thank you!

  12. Denise

    I made this for dinner and it was amazing! Just a couple of changes – used a yellow onion because I couldn’t find a Vidalia, and used 2 fresh garden tomatoes because, hey, Summer! Served over creamy polenta, topped with grated parm. Delish! I have some leftover, so will add extra broth and some ditalini (maybe a can of beans?) for minestrone soup as suggested in Jeffrey’s Tips.

  13. Suee33

    Made this last night for dinner, served it with Trader Joe’s organic French Bread. It was very good, super easy and fast in the Instant Pot. I did not have the yellow summer squash, so I just threw in some fresh carrots.

    thank you so much for this recipe, the herbs were a great addition, in the passed I made the recipe for Joy of Cooking, it has no herbs, but I rated the taste excellent, interesting how they can be so different in that area and both be delicious!!

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