📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Provence with this vibrant, velvety vegetable stew. By utilizing the Instant Pot, we achieve that slow-simmered, 'confit' depth of flavor in a fraction of the time, allowing the eggplant, zucchini, and peppers to meld into a luxurious medley. This modern take on the French classic preserves the integrity of the vegetables while creating a rich, herb-infused tomato sauce that is pure comfort in a bowl.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality preferred)
- 1 large Yellow onion (diced into 1/2-inch pieces)
- 4 Garlic cloves (minced)
The Garden Vegetables
- 1 medium Eggplant (peeled in stripes and cubed into 1-inch pieces)
- 2 medium Zucchini (sliced into 1/2-inch thick half-moons)
- 1 large Red bell pepper (seeded and chopped into 1-inch squares)
- 1 large Yellow bell pepper (seeded and chopped into 1-inch squares)
The Sauce and Seasoning
- 1 can (14.5 oz) Crushed tomatoes (fire-roasted for extra depth)
- 1 tablespoon Tomato paste (to thicken and enrich)
- 1 tablespoon Herbes de Provence (dried)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Balsamic vinegar (to balance acidity)
Finishing Touches
- 1/4 cup Fresh basil (torn or chiffonade)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and add 2 tablespoons of olive oil. Once the oil is shimmering, add the diced onions and cook for 3-4 minutes until they become translucent and soft.
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2
Stir in the minced garlic and tomato paste. Cook for another 60 seconds, stirring constantly to prevent the garlic from burning and to 'toast' the tomato paste until it turns a deep brick red.
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3
Add the cubed eggplant and the remaining tablespoon of olive oil. Sauté for 3 minutes; the eggplant will act like a sponge and soak up the oil, which is exactly what we want for a rich texture.
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4
Add the red and yellow bell peppers and the zucchini to the pot. Toss well to coat the vegetables in the aromatic oil and tomato paste mixture.
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5
Pour in the crushed tomatoes, Herbes de Provence, salt, and black pepper. Do not add extra water; the vegetables will release plenty of liquid during pressure cooking.
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6
Stir everything once to combine, then secure the lid and set the steam release valve to the 'Sealing' position.
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7
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes. It will take about 8-10 minutes to come to pressure.
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8
When the cooking time is complete, allow for a 5-minute Natural Pressure Release (NPR) to let the flavors settle, then carefully move the valve to 'Venting' for a Quick Release of any remaining steam.
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9
Open the lid and stir in the balsamic vinegar. If the sauce looks too thin, select 'Sauté' again and simmer uncovered for 3-5 minutes to reduce the liquid to your desired consistency.
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10
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh basil and parsley just before serving to maintain their bright color and flavor.
💡 Chef's Tips
Don't over-process the vegetables; keep the cubes around 1 inch so they maintain their shape and don't turn into a puree. If you don't have Herbes de Provence, a mix of dried thyme, rosemary, and oregano works beautifully. For the best flavor, let the ratatouille sit for 10 minutes after cooking—it’s even better the next day! Always use a high-quality olive oil for finishing; a quick drizzle over the plated dish adds a wonderful peppery note. To prevent a 'Burn' notice, ensure the tomato paste is well incorporated and not stuck in a clump at the bottom before sealing.
🍽️ Serving Suggestions
Serve warm over a bed of creamy polenta or buttery mashed potatoes. Pair with a crusty French baguette to soak up every drop of the savory tomato sauce. Top with a poached egg and a sprinkle of goat cheese for a sophisticated brunch option. Serve alongside roasted chicken or grilled sea bass for a complete Provencal feast. Enjoy chilled or at room temperature the next day as part of an antipasto platter.