Instant Pot® Ratatouille Pasta

 


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


1 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.



2 Stir in zucchini, eggplant and garlic. Select CANCEL.


3 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.


4 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.






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