Instant Pot Ratatouille with Polenta

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Is there anything the Instant Pot can’t do? Here we use this amazing appliance to prepare a super-quick version of ratatouille, the quintessential dish from the South of France that showcases fresh eggplant and summer squash. Served over creamy polenta, it’s the perfect accompaniment to grilled chicken or lamb and also makes a satisfying meatless main.


For the polenta:

  • 4 cups (32 fl. oz./1 l) water
  • 1 tsp. salt
  • 1 cup (7 oz./220 g) polenta

For the ratatouille:

  • 2 Tbs. extra-virgin olive oil
  • 1 yellow onion, diced
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 Tbs. tomato paste
  • 1 can (28 oz./875 g) diced tomatoes
  • 1 zucchini, halved lengthwise and cut crosswise into 1/4-inch (6-mm) half-moons
  • 1 yellow squash, halved lengthwise and cut crosswise into 1/4-inch (6-mm) half-moons
  • 1 Asian eggplant, halved lengthwise and cut crosswise into 1/2-inch (12-mm) half-moons
  • 2 Tbs. chopped capers
  • 1/4 cup (1/3 oz./10 g) chopped fresh basil


To make the polenta, in a saucepan over high heat, bring the water to a boil. Add the salt. Stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.

About 20 minutes after you start the polenta, make the ratatouille: In an Instant Pot set to “sauté,” warm the olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the garlic, oregano and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute. Add the tomatoes and cook, stirring occasionally, until thickened, about 5 minutes. Add the zucchini, squash and eggplant and stir to combine.

Press the “cancel” button. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 3 minutes.

When the pressure cooking is complete, turn the valve to “venting” to quick release the steam. When the steam stops, press “keep warm/cancel” and carefully remove the lid. Stir in the capers and season to taste with salt and pepper. Garnish with the basil and serve over polenta. Serves 4.

Williams Sonoma Test Kitchen