8 Quart - Instant Potatouille
By :Chef AJ
Print Recipe
Votes: 13
Rating: 3.46
Rate this recipe!
Course Dinner
Cuisine French
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Eggplant, Tomatoes, Zucchini
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
  • 1/2 cup Water
  • 8 ounces yellow Crookneck Squash
  • 8 ounces Zucchini
  • 12 ounces Chinese Eggplant or japanese
  • 1 Orange Bell Pepper
  • 3 Portobello mushrooms
  • 6 ounces red onion chopped
  • 24 ounces Yukon gold potatoes
  • 29 ounce Fire Roasted Tomatoes 2 cans
  • 1/2 cup basil fresh, finely chopped into threads (chiffonade cut)
Course Dinner
Cuisine French
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Eggplant, Tomatoes, Zucchini
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
  • 1/2 cup Water
  • 8 ounces yellow Crookneck Squash
  • 8 ounces Zucchini
  • 12 ounces Chinese Eggplant or japanese
  • 1 Orange Bell Pepper
  • 3 Portobello mushrooms
  • 6 ounces red onion chopped
  • 24 ounces Yukon gold potatoes
  • 29 ounce Fire Roasted Tomatoes 2 cans
  • 1/2 cup basil fresh, finely chopped into threads (chiffonade cut)
Votes: 13
Rating: 3.46
Rate this recipe!
Instructions
  1. Place all ingredients except for the fresh basil in an 8 quart Instant Pot and cook on high pressure for 10 minutes.
  2. Quick release pressure and stir in the basil.
  3. Serve with rice if desired. I enjoy adding 2 cups to 3 cups of cooked rice into the stew prior to serving. Enjoy!
15 replies
  1. Tlmeredith
    Tlmeredith says:

    Loved it. I added some boneless skinless chicken breast sauteed first in the instant pot before adding veggies.

  2. steph.carpeno
    steph.carpeno says:

    Watery but just use a slotted spoon and you’re good. Read that it was bland to some people so I added lots of pepper and garlic powder and its good! I’ll be making it again.

  3. Novastar55
    Novastar55 says:

    Mixed feelings as it was bland and watery but very tasty. If anything the actual complaint would be that half the veggies disintegrate and youre left with stiff bland potatoes.

    Taste is there… needs work.

  4. Aliciahansen@live.com
    Aliciahansen@live.com says:

    My family really enjoyed this. My 4 year old finished his bowl!! I read that some people felt it was bland and too watery, so I added a lot of Lawry’s seasoning salt before cooking and omitted the water. I will definitely make this again.

  5. Rackie
    Rackie says:

    Needs finishing…try adding this herb seasoning after cooking…and serve over rice.
    2 tbsp fresh basil
    2 tbsp fresh parsely
    1 tsp minced garlic (or to taste)
    2 tsp fresh thyme
    Salt and pepper
    4 tbsp olive oil

  6. Nirankar
    Nirankar says:

    I changed the recipe a little by sauteing onions abd garlic with oregano and pepper first. Omitting the water all together and then sauteing the rest of the vegetables first.
    I only used 3 min of pressure cooking and I’m going to try just one min nect time.
    I also didnt use the potatoes

  7. Nirankar
    Nirankar says:

    So, I tried using the low pressure setting instead of the high and the vegetables come out amazingly well! Not mushy or watery at all anymore!
    The high pressure is too much for vegetables

  8. Instant Pot
    Instant Pot says:

    Low pressure is great for delicate foods.

    It may be quicker to use high pressure but sometime lower and a little longer is better.

  9. Beth341
    Beth341 says:

    I don’t believe recipe is written correctly. 5 minutes prep time? Recipe doesn’t say to cut veggies, which obviously must be done. So 5 minute prep time can’t possibly be correct. Some guidance on how/what size to cut veggies would be helpful.

    What causes end result to be watery? What can be done to lessen amount of this water?

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