Instant Pot Ratatouille Pasta

Super easy one pot Instant Pot Ratatouille Pasta.

You know how I create new dishes for the little Tapita all the time?

This one came about one day when I had all the ingredients for a ratatouille, which she loves with pasta, and little energy to also cook the pasta on the hob.

It's so good (I love it too) and packed with vegetables.

Get ahead

This pasta is super quick to pressure cook.

To make your life easier, you can weigh and prepare the fresh ingredients ahead and leave them in containers in the fridge until you're ready to cook.

You can also weigh the pasta too if you're feeling super organised.

Prepare the ingredients either earlier the same day or the day before.

What takes the longest is the slicing and dicing so this will help.

Hate slicing and dicing? Set the mood: radio, Netflix, silence, music. Try to enjoy it. It can actually be very therapeutic.

Timings

The timings in this recipe are designed for this pasta, which has been a lifesaver the last few months (it pressure cooks beautifully!).

The above is an affiliate link by the way, if you click on it and buy, you won't pay a penny extra but I may get a penny or two towards my next 3 kilos of pasta, which I'm totally going to put on subscribe and save.

If using a different pasta, the timings might differ but, don't forget, it's pasta so, if it's undercooked, just pop the lid back on for a bit and the pasta will keep cooking in the residual heat.

Giving you time to tidy up, set up the table, rally the troops, pour yourself a nice drink...

Don't fancy sautéing?

Or perhaps you just don't have time? Stick all the ingredients in the inner pot, stir to mix well, close the lid and programme the time. Easy.

Can you pressure cook just Ratatouille in an Instant Pot?

Yes, you can, I have a recipe in my recipe notebook of things I cook regularly for T that works great.

The vegetables release a lot of liquid as they cook so there is no need to add tons of liquid.

Remember those pressure cooking golden rules: vegetables like courgettes, aubergines, leeks, mushrooms, cabbage... release liquid as they cook, helping you use get away with less liquid to reach pressure.

MORE RECIPES FOR YOUR INSTANT POT

Pressure cooking relies on steam and steam needs liquid, that liquid doesn't just have to be water, it can be the water released by the vegetables you add to your ingredients.

Plus, win win, you get a more nutritious dish.

Want more tips like these? Join my Pressure Cooking UK with Feisty Tapas group.

Instant Pot Ratatouille Pasta

Ingredients

• 1 teaspoon extra virgin olive oil or oil of your choice, or some water or stock if you prefer to not use oil

• 1 courgette, diced small

• 1 red pepper, diced small

• Half an aubergine, sliced lengthways and diced small (want to use the whole aubergine? do it!)

• 400 g tin of chopped tomatoes, or of course use chopped fresh tomatoes if you have some

• 500 ml water, cold

• 1 teaspoon vegetable stock paste (or half a stock cube or other homemade stock you may have to use up)

• 300 g macaroni pasta (elbow pasta), scroll up to find the link to the exact pasta I use and about the timings for this pasta shape

Method

1.

Add 1 teaspoon extra virgin olive oil (or oil of your choice) to the inner pot. Don't want to use oil? Use a bit of water or stock.

2.

Press Sauté and start chopping the vegetables if you haven’t already. Add them to the inner pot as you chop.

Got them chopped already? Add them to the inner pot and Sauté for a few minutes with the glass lid on. About 5 minutes (don’t have time? Stick all the ingredients in the inner pot, stir to mix well, close the lid and programme the time, step 7 below).

3.

Add the chopped tomatoes and the stock.

Stir really well.

4.

Stir in the vegetable stock paste.

5.

Add the pasta.

Stir well to mix.

6.

Check that the sealing ring is on properly in the lid. Steam release handle pointing to Sealing unless you have a self-sealing lid like the Duo Plus, Evo and Crisp do (how cool are they?).

7.

Press Pressure Cook / Manual, programme 2 minutes (high pressure).

8.

At the end, let it be on Keep Warm for 4 or 5 minutes and then do a quick pressure release. This means venting the steam trapped inside.

Open the lid, serve immediately (it keeps well to reheat the next day for work lunches, packed lunches or just an easy lunch or dinner from leftovers).

Got the Instant Pot Duo Crisp or air fryer lid and want a cheesy top on your pasta?

Scatter cheese over the top after doing quick pressure release, place air fryer lid on, press Broil (which is fixed at 204ºC) and programme 4 minutes.

Want it browner or crispier? Easy, give it longer.

📖 Recipe

Instant Pot Ratatouille Pasta

Maria Bravo

Delicious, super easy, vegetable-packed pasta dish. Dump all ingredients in and push start

5 from 2 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Course Main Course

Cuisine British

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 1 teaspoon extra virgin olive oil or oil of your choice or some water or stock if you prefer to not use oil
• 1 courgette diced small
• 1 red pepper diced small
• Half an aubergine sliced lengthways and diced small, want to use the whole aubergine? Do it!
• 400 g tin of chopped tomatoes or of course use chopped fresh tomatoes if you have some
• 500 ml water cold
• 1 teaspoon vegetable stock paste see notes for link
• 300 g macaroni pasta elbow pasta

Instructions

 

• Add 1 teaspoon extra virgin olive oil (or oil of your choice) to the inner pot. Press Sauté and start chopping the vegetables if you haven’t already. Add them to the inner pot as you chop. Got them chopped already? Add them to the inner pot and Sauté for a few minutes with the glass lid on. About 5 minutes (don’t have time? Stick all the ingredients in the inner pot, stir to mix well and go to step 5).
  
• Stir in the tomatoes, water and stock paste ( or homemade stock). You could just use water.
  
• Stir in the pasta. Mix well.
  
• Check that the sealing ring is on properly in the lid. Steam release handle pointing to Sealing unless you have a self-sealing lid like the Duo Plus, Evo and Crisp do (how cool are they?).
• Pressure cook 2 minutes on high pressure. At the end, let it be on Keep Warm for 5 minutes and then do a quick pressure release.
  

Air fryer lid (optional)

• Have the air fryer lid or Duo Crisp / Ninja Food and want a cheesy top? Scatter cheese over the top after doing quick pressure release, place air fryer lid on, air fry at the highest temperature for least 4 minutes to crisp up
  

Notes

My Vegetable Stock Paste is amazing! Find the method here.

In the post wording I tell you about the exact pasta shape and brand I use for this recipe (and other Instant Pot pasta dishes) as it works perfectly for pressure cooking.

*Instant Pot Terminology

Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 

Sometimes you'll see me talk of a combination of NPR followed by a QPR. This recipe is a good example. You leave the pasta on Keep Warm for 5 minutes at the end, then do a quick pressure release. 

Keyword Instant Pot, Pasta

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