Instant Pot Ratatouille Pasta
Delicious, super easy, vegetable-packed pasta dish. Dump all ingredients in and push start
Equipment
- Instant Pot
Ingredients
- 1 tsp 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 tsp vegetable stock paste see notes for link
- 300 g macaroni pasta elbow pasta
Instructions
- Add 1 tsp 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?).
- Press Pressure Cook / Manual, programme 2 minutes. 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 and want a cheesy top? Scatter cheese over the top after doing quick pressure release, place air fryer lid on, press Broil and programme at least 4 minutes
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.