Instant Pot Breakfast Ratatouille

ExtraCrispy Staff
Updated
Here's how to make classic ratatouille in an Instant Pot—it takes barely 30 minutes.

Yields: 6 1-cup servings

Cook time: 10 minutes

Prep time: 20 minutes

Total time: 30 minutes

Ingredients

  • 1 cup chopped yellow onion (about 1 medium)

  • ¼ cup olive oil

  • 2 tablespoons minced garlic (about 6 cloves)

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon chopped fresh oregano

  • 1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained

  • 3 cups chopped eggplant (from 1 medium)

  • 2 cups sliced zucchini, cut in half-moons (from 1 zucchini)

  • 1 cup chopped yellow bell pepper (from 1 bell pepper)

  • 3 tablespoons chopped fresh basil

  • 3 tablespoons chopped fresh flat-leaf parsley

  • 1 tablespoon drained capers, chopped

  • 1 tablespoon red wine vinegar

  • 1 dozen large eggs

  • Crusty bread

Directions

  1. Turn Instant Pot to SAUTÉ function. Add onion and oil; cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic, thyme, and oregano; cook, stirring often, until fragrant, about 1 minute. Add drained tomatoes, and cook, stirring until tomatoes begin to break apart. Add eggplant, zucchini, and bell pepper, and stir to combine.

  2. Turn Instant Pot to MANUAL function and press HIGH PRESSURE. Cover, turn dial to SEAL, and cook 5 minutes.

  3. Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

  4. For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread. Instant Pot, Model: IP-DUO V2 was used for this recipe.