Ingredients
Scale
- 1 t + 2 t olive oil
- 1 onion
- 1 t minced garlic
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium zucchinis
- 1 medium yellow summer squash
- 1 tsp. chopped fresh thyme
- 2 tsp. dried italian herb blend
- 3 large roma tomatoes
- 1/2 cup chicken stock
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cut the onion and peppers into 1-inch pieces, or slightly larger if preferred.
- Chop the zucchini into slightly larger than 1-inch pieces.
- Dice the roma tomatoes into 1-inch cubes.
- Wash the fresh herbs: use a salad spinner or paper towels.
- Finely chop the fresh thyme and coarsely chop the fresh basil.
- Measure out 1/2 cup of chicken or vegetable stock.
- Set the Instant Pot to SAUTE on MEDIUM HEAT, add 1 tablespoon of olive oil.
- Add in the onions, garlic, red bell pepper, and yellow bell pepper; cook for 1-2 minutes, stirring occasionally.
- Stir in zucchini, summer squash, thyme, and Italian herbs; cook for an additional 2 minutes.
- Add the chopped tomatoes and broth, lock the lid, and set the Instant Pot to MANUAL, HIGH HEAT for 3 minutes.
- After cooking, perform a QUICK RELEASE of the pressure.
- Stir in the chopped basil and the remaining 2 tablespoons of olive oil.
- Serve hot and top with freshly grated Parmesan cheese at the table.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, let the Ratatouille sit for a few minutes before serving.
Feel free to adjust the vegetable quantities based on your taste or what you have on hand.
This dish pairs well with crusty bread or served over rice.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg