Instant Pot Ratatouille Pasta with Vegetables and Herbs
This pressure cooker pasta combines classic French ratatouille vegetables with farfalle in a one-pot meal. Bell peppers, zucchini, and eggplant cook alongside pasta in a rich tomato and herb base, creating layers of Mediterranean flavor. The Instant Pot streamlines the traditional slow-cooked ratatouille into a weeknight-friendly dinner that's ready in under 30 minutes. Herbes de Provence and fresh basil provide authentic French seasoning, while Parmesan cheese adds a creamy finish. Perfect for busy families wanting a vegetable-packed meal without multiple pans.
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onions, chopped
- 2 medium red bell peppers, cut in 1-inch squares
- 2 teaspoons herbes de provence
- 1 ¼ teaspoons salt
- 2 medium zucchini, halved lengthwise and cut in 1/2-inch slices
- ½ small eggplant, quartered lengthwise and cut in 1/2-inch slices
- 6 cloves garlic, chopped
- 1 can (28 oz) Muir Glen organic crushed tomatoes with basil, undrained
- 2 cups Progresso vegetable broth
- 12 oz uncooked farfalle pastapenne or rigatoni1:1gluten
similar cooking time
- ½ cup shredded Parmesan cheese
- ¼ cup fresh Italian parsley, chopped
- ¼ cup fresh basil leaves, thinly sliced
Instructions
- 1
Select saute and adjust to normal on 6-quart Instant Pot
- 2
Heat oil in insert
- 3
Add onions, bell peppers, herbes de provence and salt
- 4
Cook 12 to 14 minutes, stirring occasionally, until softened
- 5
Stir in zucchini, eggplant and garlic
- 6
Select cancel
- 7
Stir in tomatoes and broth, then pasta
- 8
Secure lid and set pressure valve to sealing
- 9
Select manual and cook on high pressure 7 minutes
- 10
Select cancel and set pressure valve to venting to quick-release pressure
- 11
Immediately stir mixture 1 to 2 minutes or until pasta is completely separated
- 12
Top with cheese and herbs
Tips
Pasta may appear stuck together after pressure cooking but will separate completely while stirring for 1-2 minutes.
Use quick-release immediately after cooking to prevent pasta from overcooking in residual heat.
Cut vegetables in uniform sizes to ensure even cooking during the sauteing phase.
Good to Know
Refrigerate leftovers up to 3 days in covered container. Reheat gently with splash of broth if needed.
Can prep vegetables up to 1 day ahead. Store covered in refrigerator until ready to cook.
Serve immediately while hot, garnished with additional fresh herbs and Parmesan if desired.
Common Mistakes
Don't skip the stirring after pressure release to avoid clumped pasta.
Don't add pasta before sauteing vegetables or it will become mushy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar cooking time
General Alternatives
FAQ
Can I use different pasta shapes?
Yes, use any short pasta like penne, rigatoni, or rotini. Cooking time may vary slightly but 7 minutes works for most shapes.
What if I don't have herbes de provence?
Substitute with Italian seasoning, or mix dried thyme, oregano, and rosemary. Start with same amount and adjust to taste.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with a splash of broth to restore moisture.