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Instant Pot® Ratatouille Pasta
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Prep Time:
25 minutes
Total Time:
50 minutes
Instant Pot Ratatouille Pasta: A modern twist on a classic French vegetable stew. Utilize the Instant Pot to keep your kitchen cool during hot seasons. This one-pot wonder combines traditional ratatouille ingredients with pasta for a hearty vegetarian main dish, effortlessly cooked to perfection with the sauté function. A silky-smooth, delectable meal sure to satisfy all, even meat lovers!
Ingredients:
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 2 medium red bell peppers, cut in 1-inch squares
  • 2 teaspoons herbes de provence
  • 1 1/4 teaspoons salt
  • 2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
  • 1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
  • 6 cloves garlic, chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 2 cups Progresso™ vegetable broth (from 32-oz carton)
  • 12 oz uncooked farfalle pasta (4 1/3 cups)
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup thinly sliced fresh basil leaves
Instructions:
  • Using a 6-quart Instant Pot®, press SAUTE; adjust to normal heat. Heat oil in the pot, then add onions, bell peppers, herbes de provence, and salt. Cook for 12 to 14 minutes, stirring occasionally, until softened.
  • Add the zucchini, eggplant, and garlic to the mixture, then press the CANCEL button.
  • Add in the juicy tomatoes and savory broth, followed by the comforting pasta. Secure the lid tightly, then set the pressure valve to SEALING. Choose MANUAL and let it cook on high pressure for 7 minutes. Once done, switch off by selecting CANCEL, and release the pressure quickly by setting the pressure valve to VENTING.
  • Stir mixture vigorously for 1 to 2 minutes until pasta is fully separated. Don't worry if the pasta seems clumped together at first, it will loosen as you stir. Sprinkle with cheese and herbs to finish.

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