Kelly JensenChicken Ratatouille in the Instant Pot is loaded with fresh tomatoes, eggplant, peppers, and zucchini! This 30 minute dinner is Keto, Paleo, and Whole30 Approved! Its warm, spicy, comforting, and perfect to meal prep – perfect to enjoy as a side dish or eat over potatoes, rice, or pasta.
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I love when incredibly easy and healthy 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, healing bowl of veggies. Can’t go wrong with this Instant Pot Chicken Ratatouille.
Instant Pot Ratatouille for the Easiest Meal Prep Ever!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. 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?
- 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!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Onions
- Eggplant
- Zucchini
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- 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.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Gluten Free Ratatouille for the WIN!
This gluten free chicken ratatouille recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
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
Get the Same Ingredients for this Instant Pot Chicken Ratatouille Recipe:
As always, if you make this Instant Pot Ratatouille with Chicken be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Chicken Ratatouille in the Instant Pot
Ingredients
- 1 lb uncooked chicken breasts cut into 1 inch cubes
- 2 tablespoons 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 No-Salt-Added Diced Tomatoes with juice
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Crushed Red Pepper Flakes optional, for heat
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry 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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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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.