Best 2 Pressure Cooker Ratatouille Recipes

Ratatouille is a classic French dish made with stewed vegetables, typically eggplant, zucchini, bell peppers, tomatoes, and garlic. Pressure cooking is a quick and easy way to cook this delicious dish. Using a pressure cooker can reduce the cooking time significantly, making it a great option for busy weeknights. The pressure cooker helps to lock in the flavors of the vegetables, resulting in a hearty and flavorful stew.

Let's cook with our recipes!

PRESSURE COOKER RATATOUILLE

Pressure Cooker Ratatouille image

A healthy vegetable stew (electric pressure cooker) I like to add a cup of shredded Italian blend cheese when adding the basil and parsley but this is optional.

Provided by Gardening Girl

Categories Vegetable

Time 25m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1 1/2 cups cored seeded and diced green bell peppers
1 1/2 cups cored seeded and diced red bell peppers
2 cups diced zucchini (1/2 in dice)
2 cups diced eggplants (1/2 in dice)
14 ounces diced tomatoes
1/2 cup tomato sauce
1/4 cup water
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2 tablespoons shredded basil
2 tablespoons parsley
2 tablespoons balsamic vinegar

Steps:

Heat olive oil in pressure cooker using the Brown setting.
Add onions, garlic, peppers and brown until the onion is soft.
Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
Cover and set to high pressure for 5 minutes.
Release the pressure using the quick release method.
Unlock and remove lid, add the basil and parsley.
Adjust seasonings to taste.

EGGPLANT RATATOUILLE _ PRESSURE COOKER

EGGPLANT RATATOUILLE _ PRESSURE COOKER image

Categories Soup/Stew Vegetable Vegetarian

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 lbs (1 large) eggplant, peeled and cut into 1/2" slices
3 T olive oil
2 garlic cloves, minced
1 C onion, coarsely chopped
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1/2 C water
1 t dried thyme or dried oregano
Pinch of sugar
1 t salt
One 14 oz. can diced tomatoes, including juice
1 C fresh basil, tightly packed, minced (or 1/4 C parsley)

Steps:

1. Saute the garlic, onions, and peppers in hot oil in the cooker until the onions are soft. 2. Add the eggplant and coat well with oil. 3. Add water, thyme, sugar, and salt. 4. Place the tomatoes on top, DO NOT STIR IN. 5. Lock lid and bring pressure up to high. Adjust the heat to maintain high pressure for 3 minutes. 6. Use quick-release method to depressurize. 7. Stir in basil and remaining table spoon of olive oil. If a thicker consistency is desired, puree a cup or so and stir back into stew.

Tips:

Use fresh, ripe vegetables: This will ensure the best flavor and texture in your ratatouille.
Cut the vegetables evenly: This will help them cook evenly.
Don't overcrowd the pressure cooker: Leave some space between the vegetables so they can cook properly.
Use a good quality olive oil: This will add flavor and richness to the dish.
Season the ratatouille well: Use salt, pepper, and herbs to taste.
Serve the ratatouille hot or cold: It's delicious either way!

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's also a great way to use up leftover vegetables. With the help of a pressure cooker, you can make ratatouille in a fraction of the time it would take to cook it on the stovetop. So next time you're looking for a quick and easy meal, give this pressure cooker ratatouille recipe a try!