RATATOUILLE INSTANT POT RECIPES

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INSTANT POT® RATATOUILLE PASTA RECIPE - BETTYCROCKER.COM



Instant Pot® Ratatouille Pasta Recipe - BettyCrocker.com image

Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it’s too hot to stew anything. That’s why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you’ve yet to try making a one-pot pasta in your machine, you’re about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables—each with different ideal cook times—perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone—avowed carnivores included!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 14

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

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
  • Stir in zucchini, eggplant and garlic. Select CANCEL.
  • Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

Nutrition Facts : Calories 430 , CarbohydrateContent 72 g, CholesterolContent 5 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 2 1/2 g, ServingSize About 1 1/2 Cups, SodiumContent 990 mg, SugarContent 8 g, TransFatContent 0 g

INSTANT POT RATATOUILLE RECIPE | MYRECIPES



Instant Pot Ratatouille Recipe | MyRecipes image

Why don’t we make ratatouille for breakfast more often? Winter breakfasts tend to slant sweet and warm—gooey cinnamon rolls, thick porridge smeared with jam, chocolate babka—but what about the savory? Specifically, what about the vegetables? Ratatouille proves that vegetables can be used in the morning outside of an omelet. This vegetable dish is so strong it can actually stand on its own if you don’t eat eggs. Of course our recipe calls for a dozen, but if you’re opting out, just toss in a can of cooked chickpeas for some protein.The Instant Pot brings this sweet and briny dish to life. Tomatoes, eggplant, and zucchini get cozy in an olive oil bath with onion and garlic. Aside from the magic that is how quickly the Instant Pot cooks vegetables, the best part of breakfast ratatouille is that you can make massive batches of the meal and freeze individual portions. Instant Pot Ratatouille

Provided by Extra Crispy Staff

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 1-cup servings

Number Of Ingredients 15

1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
Crusty bread

Steps:

  • For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
  • Instant Pot, Model: IP-DUO V2 was used for this recipe.
  • Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

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