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Pork Ratatouille
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5 from 1 vote

One-Pot Ratatouille With Pork (Instant Pot)

My version of a ratatouille, packed with lots of mediterranean vegetables and cooked in one pot, it's easy to prepare and has lots of flavor.
Prep Time20 mins
Cook Time30 mins
Natural pressure release15 mins
Total Time1 hr 5 mins
Course: Main Course, Soup
Cuisine: American, Italian, Mediterranean
Keyword: aubergine, blakopaleats, comfortfood, eggplant, healthy, mediterranean, pork, ratatouille, stew, vegetable, veggies
Servings: 12 servings
Calories: 227kcal
Author: BlakOpal

Ingredients

  • 2 Eggplant small, peeled and sliced
  • Sea salt
  • 2 Yellow squash sliced
  • 2 Zucchini small, cubed
  • 1 Yellow onion small, thin sliced
  • 2 cloves garlic minced or sliced
  • 1 lb Pork cut into bite-sized pieces
  • 1 sprig Basil fresh, or dried
  • 1 sprig Rosemary
  • 2 Bay leaves
  • 14 oz Diced tomatoes with juice
  • 14 oz Artichoke hearts small, cut in half or quarters
  • 6 oz Tomato paste
  • 14 oz Garbanzo Beans (Chick Peas) with liquid
  • 1 tin Anchovies
  • 1/4 cup Olive oil extra virgin
  • Black pepper

Instructions

  • Gather all tools and ingredients.
    Pork Ratatouille
  • Prepare the eggplant by peeling, and cutting into slices. Arrange the slices in a colander, sprinkling generously with salt (or lemon juice).
    Note: see the full description of this process in the blog post above)
    Pork Ratatouille
  • Press the eggplant with a heavy weight. Set aside.
    Pork Ratatouille
  • Cut pork into bite-sized cubes. Set aside.
    Pork Ratatouille
  • Cut up all vegetables, varying the size and shape of each type.
    Pork Ratatouille
  • Drain the artichoke hearts, reserving the liquid. If you are using small whole ones, slice them in half.
    Pork Ratatouille
  • Add olive oil to the inner pot of your Instant Pot and use the Saute button. Allow the oil to get hot for a few minutes and then add the cubed pork. Brown on one side and then stir with a silicone spatula, scraping the pieces off the bottom. Brown on the other side. Turn off saute, but leave meat in the pot.
    Pork Ratatouille
  • On top of the meat, layer half of the squash, zucchini, eggplant, onion, and artichokes. Pour in half of the garbanzo beans with their juices. Do not mix.
    Pork Ratatouille
  • Dollop half of the tomato paste, and add half of the anchovies. Cut some of the basil over top as well. Crush the garlic into the pot. Do not mix.
    Pork Ratatouille
  • Repeat the layering, using the rest of the veggies, beans, anchovies, and herbs. Pour the can of diced tomatoes over the top. Salt and pepper. Again, do not mix!
    Pork Ratatouille
  • Put the lid on the pot and close the vent. Cook on manual, high for 30 minutes. Allow for a full natural pressure release until the pin drops.
    Pork Ratatouille
  • Serve hot, with some asiago cheese grated over top. You can accompany this meal with a crusty bread, if you like. Enjoy!

Nutrition

Calories: 227kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 408mg | Potassium: 739mg | Fiber: 6g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 27.3mg | Calcium: 67mg | Iron: 2.3mg