Select Saute on your Instant Pot and when the display indicates HOT add some oil to the inner pot.
Chop up the onion and pepper and saute for 3-5 minutes until softened. Add the tinned tomatoes and grated garlic then deglaze the base of the inner pot and secure the lid.
Select Pressure Cook and set the time for 10 minutes.
While the tomato sauce is cooking, thinly slice the aubergines courgette, yellow squash, and fresh tomatoes into slices.
When the cooking program finishes, quick release the pressure and remove the lid.
Assemble your ratatouille by arranging the vegetable slices on top of the sauce in a spiral pattern, alternating aubergine, tomato, yellow squash and courgette until the sauce is covered.
Secure the air frying lid and select Air Fry. Set the time to 20 minutes and temperature to 170°C.
While the ratatouille cooks, combine the parsley and basil in a bowl and mix in a little olive oil until it becomes a ‘pesto like’ consistency. Once the ratatouille finishes cooking, spoon the herby oil on top.
Serve your ratatouille straight from the pot, or channel your inner Remy, and use a ring mould to plate up your dish like a Michelin Star chef!
Serving suggestion: Serve with herbed mash, polenta, rice, steamed quinoa or risotto.