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Chicken Ratatouille in the Instant Pot

Kelly Jensen
This easy Instant Pot Ratatouille is ready in under 30 minutes in your pressure cooker and is warm, spicy, comforting, and perfect to meal prep. Serve over rice, pasta, or potatoes for a simple and hearty dinner all year long.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dinner
Cuisine American, French
Servings 6
Calories 202 kcal

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 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

Calories: 202kcalCarbohydrates: 16gProtein: 19gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 299mgPotassium: 974mgFiber: 6gSugar: 9gVitamin A: 2372IUVitamin C: 80mgCalcium: 65mgIron: 2mg
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