Best 2 Pressure Cooker Ratatouille Recipes

Embark on a culinary journey to the sun-kissed shores of Provence with our delectable Pressure Cooker Ratatouille. This classic French dish is a vibrant symphony of flavors, colors, and textures, capturing the essence of summer in every bite. A medley of tender vegetables, including zucchini, eggplant, bell peppers, and tomatoes, are lovingly stewed in a flavorful broth, creating a rich and aromatic sauce. With just a few simple steps and the convenience of a pressure cooker, you can savor this Provençal masterpiece in a fraction of the time. Our collection of recipes offers variations to suit every palate and dietary preference, from a classic vegan rendition to a hearty meat-based version. Prepare to be enchanted by the magic of Ratatouille, a culinary treasure that will transport you to the heart of the French countryside.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose ripe and flavorful vegetables. The quality of your vegetables will greatly impact the flavor of your ratatouille. Look for vegetables that are fresh, firm, and brightly colored.
Use a variety of vegetables. Ratatouille is a great way to use up leftover vegetables, but it's also important to use a variety of vegetables to create a complex and flavorful dish. Some good choices include eggplant, zucchini, bell peppers, tomatoes, and onions.
Cut the vegetables into even-sized pieces. This will help them cook evenly. If the pieces are too small, they will overcook and become mushy. If the pieces are too large, they will not cook through.
Season the vegetables well. Ratatouille should be flavorful, so don't be afraid to use plenty of herbs and spices. Some good choices include basil, oregano, thyme, rosemary, garlic, and salt and pepper.
Cook the vegetables in a little bit of oil. This will help them brown and caramelize, which will add flavor to the dish.
Add the tomatoes and cook until they have softened. The tomatoes will add sweetness and acidity to the dish.
Add the other vegetables and cook until they are tender. The cooking time will vary depending on the vegetables you are using, but they should all be tender enough to easily pierce with a fork.
Serve the ratatouille hot or cold. Ratatouille is a delicious dish that can be served as a main course or a side dish. It is also a great addition to a buffet.

Conclusion:

Ratatouille is a delicious and versatile dish that is easy to make. It is a great way to use up leftover vegetables, and it can be served hot or cold. With its vibrant colors and complex flavors, ratatouille is a dish that is sure to please everyone at your table.