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Vegan Instant Pot Ratatouille Recipe

This vegan Instant Pot ratatouille is full of vibrant vegetables like onions, eggplant, squash, peppers, tomatoes, garlic, and herbs. This easy low calorie dinner is made in the pressure cooker and perfect for meal prep!

Hello summer and HELLO fresh garden produce! This ratatouille is the best recipe to make to let your garden veggies shine!  The bright fresh flavors of this ratatouille highlight what summer is all about.

This Vegan Instant Pot Ratatouille Is:

  • Earthy
  • Sweet
  • Fresh
  • Vibrant
  • Vegan, Gluten Free, Paleo, Whole30 approved
  • Versatile and packed with flavor!

I love a good summer stew, and this ratatouille is the perfect light dinner on a summer night.  When our garden is in full swing in the summer (and we have more produce than we know what to do with) this is the perfect easy weekend meal to make!  Toss everything in the Instant Pot, cook for a quick 8 minutes, and enjoy the summer night without having to tend to the stove top.

This year we have 4 raised bed garden’s going… one is fully dedicated to tomatoes!  In the largest we are growing lettuces, kale, spinach, beets, carrots, peppers, and parsnips.  And we also have corn, zucchini, eggplant, peas, beans, and squash.  Along our back fence we have pumpkins and acorn and butternut squash too.  I cannot WAIT for the harvest.

Instant Pot meals are great for any night of the week – I can have dinner ready without doing any work- just turn the pressure cooker on, and let it does its thing!  If you prep the veggies ahead of time, dinner is ready in a breeze.  A fast, tasty meal with little to no hands-on cooking time is a winner!

Not only is this recipe vegan, its gluten-free, paleo, and Whole30 compliant.  Serve over cauliflower rice, gluten-free pasta, or just eat by itself in a bowl!

What’s In This Instant Pot Ratatouille?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

  • Tomatoes: fresh summer tomatoes are (always!) preferable, but we don’t all live in a year-round garden paradise. If you can’t get homegrown, local, or farmer’s market tomatoes, I’d recommend canned whole tomatoes.  They’re a decent substitute… and San Marzano if you can find them!
  • Eggplant: If I have extra eggplant I dice it up and freeze it for later.
  • Zucchini: or any other fresh summer squash.  We got a major bounty of garden zucchini last summer, but I find that store-bought zucchini is pretty consistently good!
  • Onions: sweet yellow or Vidalia onions are my go-tos, but a spicy red onion would also add a fantastic amount of zing
  • Garlic: a lot… like a lot a lot!  A whole head of garlic, if you got it!
  • Basil: the fresh basil makes all the difference in this dish – large leafy handfuls of basil compliment the fresh tomatoes and produce in this dish.
  • Olive Oil for drizzling: after I serve this dish, I like to drizzle olive oil over the top… just so that first bite is absolutely luxuriously creamy and decadent.

This ratatouille is the answer to “what to do with all those garden tomatoes?” We actually had so many tomatoes’ last year that we ended up freezing a bunch to save for later.  Making this sweet and earthy ratatouille in the winter with our fresh summer tomatoes was a real treat.

This recipe is great because its a one pot meal, hearty, and cooks in 8 minutes.  Talk about a tasty and simple weeknight meal!

If you don’t have fresh garden (or farmer’s market) tomatoes on hand, canned work well too!  While canned veggies aren’t my go-to choice, canned tomatoes are inexpensive and easy to get all year round.

This recipe is a riff off my Slow Cooker Summer Ratatouille,  but I altered the recipe to add some additional fresh ingredients and also updated the cooking method for the Instant Pot.  This can also easily be made on the stove top, simmering away for a few hours.

Other Instant Pot Recipes We Love!

I can’t get enough of my Instant Pot, I love that an easy weeknight meal can be ready any night of the week.  Here are a few of my favorite Instant Pot recipes to make in the Pressure Cooker:

Instant Pot Garlic Mashed Potatoes (Vegan, Gluten Free, Dairy Free)

Instant Pot Risotto with Pesto (Vegan, Gluten Free, Dairy Free, Low Sodium)

Instant Pot Oil-Free Hummus (Vegan, Gluten Free)

As always, if you make this vegan 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!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

ratatouille pasta recipe vegan gluten free noodle ratatouille recipes for summer garden pasta

Vegan Instant Pot Ratatouille

Kelly Jensen
This vegetable pasta ratatouille is full of onions, eggplant, squash, peppers, tomatoes, garlic, and herbs. This easy low calorie dinner is made in the pressure cooker and perfect for meal prep!
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dinner
Cuisine French, Mediterranean
Servings 8
Calories 196 kcal



  • In the instant pot layer the onion, eggplant, zucchini, tomato paste, bell peppers, carrots, tomato, garlic, basil, oregano, and red pepper flakes. Add the vegetable stock, and stir to combine.
  • Set the Instant Pot to Pressure cook or Manual mode – and cook on high for 8 minutes. Allw to natural release.
  • Carefully open the lid, and stir. In a blender, ladle about 2 cups of the ratatouille and drizzle in the 1/2 cup olive oil. Blend until smooth, and add the mixture back to the slow cooker. Stir to combine.
  • Taste and add any Salt or Pepper as desired.
  • Serve over rice, pasta, or quinoa – drizzle olive oil and fresh basil over the stew before serving!


Save Money on Organic Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive… think again, and give Misfits Market a look!


Calories: 196kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 31mgPotassium: 691mgFiber: 6gSugar: 9gVitamin A: 5839IUVitamin C: 66mgCalcium: 62mgIron: 1mg
Keyword noodle ratatouille, pasta ratatouille, ratatouille pasta, ratatouille pasta sauce recipe, ratatouille with noodles, ratatouille with pasta
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!
Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, French, Instant Pot Recipes, Low Sodium, Make Ahead, Meal Prep, One Pot Recipes, Paleo, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes


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  4. Tina

    5 stars
    I double your recipe for a potluck then had to improvise ,because it would not all fit in the instapot , cooked in two big lasagna tin throw away pans in the oven. Turned out great, really yummy. Thanks.

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