This easy Instant Pot Chicken Ratatouille is ready in under 30 minutes, is Keto, Paleo, and Whole30 Approved! Its warm, spicy, comforting, and perfect to meal prep.
I love when incredibly easy dinners taste sooo good! This Instant Pot Ratatouille was a HUGE hit for dinner, and couldn’t be simpler to make.
The hardest part of this dish was chopping the veggies. It’s a true “dump dinner” where everything goes into the Instant Pot and cooks together. If you wanted to serve this Ratatouille with rice, or pasta, then you would have to cook those separately, but this Ratatouille is hearty enough to be the star.
While this chicken ratatouille would be great using fresh summer produce, I used a lot of frozen veggies too. I had some leftover zucchini and tomatoes from my garden in the freezer. So I added those and chopped some fresh eggplant, onions, and garlic. Oh, and I used frozen strips of bell pepper too (thanks Trader Joes!).
We very rarely eat meat for dinner, but I decided to go with chicken in this – you could use any protein through! Its a warm, comforting, healing bowl of veggies. Can’t go wrong with this Instant Pot Chicken Ratatouille!
As always, if you make this Instant Pot Ratatouille be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Instant Pot Ratatouille with Chicken (Paleo, Whole30, Keto, Low Carb, One Pot Meal)
Ingredients
- 1 lb uncooked chicken breasts cut into 1 inch cubes
- 1 onion sliced
- 8 cloves garlic
- 1 eggplant cut into 1 inch cubes
- 2 zucchini sliced into half moons
- 2 bell pepper chopped
- 4 medium tomatoes chopped
- 1 28 ounce can diced tomatoes with juice
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional, for heat
- Himalayan Sea Salt and Pepper to Taste
Instructions
- Add all ingredients to the Instant Pot, and stir to combine.
- Cook on ‘Manual’ or ‘High’ for 18 minutes. Carefully Quick Release the steam once finished cooking, making sure the float valve goes down before opening.
- Serve over zucchini noodles, pasta, or cauliflower rice.
How long should I cook it if I don’t use an instant pop, but, say, a skillet?
Hi Shane, Cook it for 45 minutes to an hour on the stove top – just make sure the chicken is cooked all the way through (no pink) before eating. 45 minutes to 1 hour should do the trick! Let me know how it turns out!