Name: Instant Pot Ratatouille
Total time: 1 h
Ingredients: 2 tablespoons extra-virgin olive oil; 2 red or yellow bell pepper , stemmed, seeded, and cut into 1-inch pieces; 1 onion, chopped fine; 1 teaspoon table salt; 4 garlic cloves , minced; 1 teaspoon herbes de Provence; ¼ teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, chopped; 1 pound eggplant , cut into ½-inch pieces; 1 pound zucchini , quartered lengthwise and sliced 1 inch thick; 1 tablespoon sherry vinegar; ¼ cup basil pesto , plus extra for serving

Why This Recipe Works

The Instant Pot is tailor-made for traditionally long-cooked stews, but this Provençal standby is chock-full of watery vegetables, and the Instant Pot doesn't allow for any evaporation—a recipe for bland, runny ratatouille. We wanted perfectly cooked vegetables in a liquid with a saucy, not thin and soupy, consistency. Sautéing the peppers released some of their moisture and concentrated their flavor, and we found that pretreating the eggplant wasn't necessary—cutting it small ensured it would break down and help create a thicker sauce (it also helped shorten the cooking time). Canned whole tomatoes and zucchini rounded out the vegetable medley. Garlic, pepper flakes, and herbes de Provence added spice and characteristic backbone.

Before You Begin

A splash of vinegar helped wake up the flavors of the sweet vegetables after releasing the pressure, and bright pesto brought a fresh, rich finish. Serve with rice, grains, or crusty bread.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell peppers, onion, and salt and cook until vegetables are softened, about 5 minutes. Stir in garlic, herbes de Provence, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice, eggplant, and zucchini. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using highest sauté function, continue to cook vegetable mixture until zucchini is tender and sauce has thickened slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper to taste. Dollop individual portions with pesto and serve, passing extra pesto separately.