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 fromMisfits 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 giveMisfits Market a look!