Chicken Ratatouille in the Instant Pot Recipe
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Jump to RecipeChicken Ratatouille in the Instant Pot is loaded with fresh tomatoes, eggplant, peppers, and zucchini!
Its warm, spicy, comforting, and perfect to meal prep – perfect to enjoy as a side dish or eat over potatoes, rice, or pasta.
I love when incredibly easy and tasty dinners taste unbelievably good! This Instant Pot Chicken 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 pressure cooks together. If you wanted to serve this Ratatouille over rice, or pasta, you can cook those separately, but this Ratatouille is hearty enough to be the star.
This Chicken Ratatouille Recipe Is:
- Bright
- Fresh
- Summery
- Loaded with Vegetables
- Flavorful
- Dairy Free and Gluten Free
- Paleo and Whole30 approved
Use Fresh or Frozen Produce for This Pressure Cooker Ratatouille
While this chicken ratatouille would be great using fresh summer produce, it can be made using 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, vibrant bowl of veggies. Can’t go wrong with this Instant Pot Chicken Ratatouille.
Instant Pot Ratatouille for the Easiest Meal Prep Ever!
Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.
You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.
I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
What’s In Chicken Ratatouille?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Chicken Breasts: if we do eat meat, we like to get it from a local farm down our road. Support your local farmers if possible!
- Extra virgin olive oil
- fresh garlic cloves
- Onions
- Eggplant
- Zucchini
- Diced Tomatoes
- Bell Peppers
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Salt & Pepper
How to Make Ratatouille:
- Add all ingredients except for the basil to the Instant Pot, and stir to combine.
- Cook on ‘Manual’ or ‘Pressure Cook’ for 18 minutes. Carefully Quick Release the steam once finished cooking, making sure the float valve goes down before opening.
- Taste and adjust seasonings as needed, add more salt if you feel the dish is missing something.
- Serve over zucchini noodles, pasta, or cauliflower rice – and drizzle a little extra virgin oil over the top before eating.
Other Light Chicken Dinner Recipes You’ll Love!
Instant Pot Pineapple Chicken Curry Recipe (Gluten Free, Dairy Free)
Gluten and Dairy Free Butter Chicken Recipe (High Protein)
Clay Pot Chicken and Vegetables Recipe (Paleo, Whole30, Gluten Free)
Creamy Chicken Noodle Soup (Dairy Free, Gluten Free)
Oven-Baked Honey Garlic Chicken Nuggets
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Chicken Ratatouille in the Instant Pot
Ingredients
- 1 lb uncooked chicken breasts cut into 1 inch cubes
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 sweet onion sliced
- 8 cloves garlic
- 1 eggplant cut into 1 inch cubes
- 2 zucchini sliced into half moons
- 2 bell pepper chopped
- 4 fresh tomatoes chopped
- 1 28 ounce can Diced Tomatoes with juice
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Crushed Red Pepper Flakes optional, for heat
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 cup fresh basil chopped
Instructions
- Add all ingredients except for the basil to the Instant Pot, and stir to combine.
- Cook on ‘Manual’ or ‘Pressure Cook’ for 18 minutes. Carefully Quick Release the steam once finished cooking, making sure the float valve goes down before opening.
- Taste and adjust seasonings as needed.
- Serve over zucchini noodles, pasta, or cauliflower rice – and drizzle a little extra virgin oil over the top before eating.
Nutrition
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A combination of yumminess
Delicious! A hit with my whole family.
Served over angel hair pasta, added a little parmesan cheese.
One question: is the basil just for garnish? You include in the ingredients but don’t tell how to use it.
Thanks Lou – I’m so glad to hear that! And yes, basil is a garnish… apologies for missing that one, I will add that into the recipe now!
Best regards, Kelly
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!
Thank you! It worked out great.