By Aimee Anton
Ratatouille Stew
7 steps
Prep:15minCook:30min
Instant pot works with a 6 quart or larger pot
Updated at: Sun, 18 Aug 2024 04:44:45 GMT
Nutrition balance score
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Ingredients
6 servings
¼ cupextra-virgin olive oil
1Vidalia onion
large, sweet, coarsely chopped
1green bell pepper
medium diced
1red bell pepper
medium diced
6 clovesgarlic
minced or pressed
1eggplant
large, skin on, sliced into 1/2 in disks and then quartered
1zucchini
large, skin on, cut into 1/4 in disks and then quartered
1yellow squash
medium, summer, skin on, cut into 1/4in disks and then quartered
1 x 14.5 ozcan diced tomatoes
drained
2 tspitalian seasoning
1 ½ tspheroes de Provence
optional
1 tspkosher salt
1 tspblack pepper
½ tspdried thyme
½ cvegetable broth
or dry red wine, cabernet
1 Tbsworcestershire sauce
1 x 6 ozcan tomato paste
grated parmesan cheese
for serving, optional
Instructions
Step 1
Pour the oil into the Instant Pot and hit Saute and Adjust so it's on the More or High setting. Heat about 3 min.
Step 2
Add onion, bell peppers and sauce, stirring, for about 3 min until they begin to soften.
Step 3
Add garlic and saute for another min.
Step 4
Add the other vegetables along with the seasonings, broth, and Worcestershire sauce
Step 5
Secure lid, move the valve to the sealing position, and hit keep warm/cancel, then hit Manual or Pressure Cook on High Pressure for 2 min.
Step 6
Stir in the tomato paste. Let stand for about 10 mins before serving.
Step 7
Serve with grated parm, if desired
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