Instant Pot Ratatouille Pasta Recipes
INSTANT POT RATATOUILLE PASTA
Delicious, super easy, vegetable-packed pasta dish. Dump all ingredients in and push start
Provided by Maria
Categories Main Course
Number Of Ingredients 8
Steps:
- 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.
INSTANT POT® RATATOUILLE PASTA
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!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- Stir in zucchini, eggplant and garlic. Select CANCEL.
- 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.
- 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 Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g
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- Slice all the vegetables (see the picture) and sprinkle with half of the thyme, sea salt and pepper.
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- Select the Sauté option on the Instant Pot and set it for 7 minutes, then add one tablespoon of the olive oil. Once the olive oil has heated, sauté the onion and garlic for 2 minutes until the onions are slightly softened.
- Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
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