Instant Pot Chicken Ratatouille Food

CHICKEN RATATOUILLE

Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, or as needed
3 (10 ounce) chicken breasts, cubed, or more to taste
¼ cup thinly sliced red onion
1 yellow squash, cut in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 red bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to taste
3 cloves garlic, or more to taste, minced
1 cup chicken stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

INSTANT POT® RATATOUILLE PASTA

Instant Pot® Ratatouille Pasta image

Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it's too hot to stew anything. That's why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you've yet to try making a one-pot pasta in your machine, you're about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables-each with different ideal cook times-perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone-avowed carnivores included!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups chopped yellow onions
2 medium red bell peppers, cut in 1-inch squares
2 teaspoons herbes de provence
1 1/4 teaspoons salt
2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
6 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2 cups Progresso™ vegetable broth (from 32-oz carton)
12 oz uncooked farfalle pasta (4 1/3 cups)
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup thinly sliced fresh basil leaves

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
Stir in zucchini, eggplant and garlic. Select CANCEL.
Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g

More about "instant pot chicken ratatouille food"

INSTANT POT RATATOUILLE RECIPE | MYRECIPES

Web Sep 6, 2019 1 large yellow squash, sliced into thin (about 1/4 in.) rounds. 1 medium eggplant, sliced into thin (about 1/4 in.) rounds. 1 tablespoon …
From myrecipes.com
Servings 6-8
Total Time 30 mins

Spread marinara sauce on bottom of a 6-cup ramekin. Layer slices, overlapping slightly, alternating between tomato, onion, zucchini, squash, and eggplant. Arrange vegetables into a tight spiral. Start with the outer circle, and add a small layer in the middle to fill any gap. Once in place, sprinkle with half of the garlic.
Repeat layering process to create a second layer. Once in place, sprinkle vegetables with remaining thyme, oregano, salt, pepper, and garlic. Drizzle with olive oil and vinegar.
Pour water into bottom of Instant Pot, and put a wire trivet in place. Carefully place ramekin on trivet. Place and lock lid, making sure the steam release handle is set to Sealing. Press MANUAL (High Pressure); set to 6 minutes. Once the time is up, let pressure release naturally for 6 minutes. Carefully remove ramekin. Serve immediately with marinara; sprinkle with basil and Parmesan, if desired.

Instant Pot Chicken Ratatouille Food

CHICKEN RATATOUILLE

INSTANT POT® RATATOUILLE PASTA

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