A stewed vegetable dish from the south of France that features summer vegetables: zuchinni, tomatoes, eggplant, and bell peppers. It's super easy to make in the Instant Pot!
Set the Instant Pot to "saute," then add the olive oil (or use water to water saute). When the olive oil is hot, add the onion and a pinch of salt and pepper. Cook the onion, stirring occasionally, until it is soft and beginning to brown, about 5 minutes.
Add the red and green bell peppers, and an additional pinch of salt and pepper, and continue to saute for 5 minutes.
Add the garlic and Herbes de Provence and cook, stirring occasionally, until it is fragrant, about 1 minute.
Add the tomatoes, and an additional pinch of salt and pepper, and cook, stirring occasionally, for 5 minutes.
Add the zucchini and eggplant and stir everything to combine.
Press the "cancel" button on the Instant Pot. Then lock the lid in place and make sure the valve is turned to "sealing." Set the Instant Pot to cook at high pressure for 3 minutes.
When the pressure cooking is complete, press the "keep warm/cancel" button, then carefully turn the valve to "venting" to quick release the steam. When the steam stops, carefully remove the lid. Taste the ratatouille and add additional salt and pepper as needed.
Dress your ratatouille up however you like. My favorite additions are fresh basil and thyme. Sometimes I'll add a bit of fresh lemon zest or a pinch of chili flakes. Not traditional, but super delicious!