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Instant Pot® Ratatouille Pasta

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By Betty Crocker Kitchens
Updated Feb 10, 2020
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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!

Instant Pot® Ratatouille Pasta

  • Prep Time 25 min
  • Total 50 min
  • Servings 6
  • Ingredients 14
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Stir in zucchini, eggplant and garlic. Select CANCEL.
  • Step 
    3
    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.
  • Step 
    4
    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

430 Calories
9g Total Fat
16g Protein
72g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: About 1 1/2 Cups
Calories
430
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
990mg
41%
Potassium
530mg
15%
Total Carbohydrate
72g
24%
Dietary Fiber
7g
30%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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