Instant Pot Ratatouille Pasta Food

RATATOUILLE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
• Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
• Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

INSTANT POT RATATOUILLE PASTA

Steps:

• Add 1 tsp extra virgin olive oil (or oil of your choice) to the inner pot. Press Sauté and start chopping the vegetables if you haven't already. Add them to the inner pot as you chop. Got them chopped already? Add them to the inner pot and Sauté for a few minutes with the glass lid on. About 5 minutes (don't have time? Stick all the ingredients in the inner pot, stir to mix well and go to step 5).
• Stir in the tomatoes, water and stock paste ( or homemade stock). You could just use water.
• Stir in the pasta. Mix well.
• Check that the sealing ring is on properly in the lid. Steam release handle pointing to Sealing unless you have a self-sealing lid like the Duo Plus, Evo and Crisp do (how cool are they?).
• Press Pressure Cook / Manual, programme 2 minutes. At the end, let it be on Keep Warm for 5 minutes and then do a quick pressure release.

INSTANT POT® RATATOUILLE PASTA

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.