This recipe was created last summer, after some experimenting with an overabundance of garden tomatoes! Instant Pot stuffed tomatoes is a recipe you will only find here…for now.
Instant Pot stuffed tomatoes are bursting with fresh garden flavors and perfect for a meatless meal or as a side dish. For a spin on the traditional stuffed peppers, try this recipe…it just may be your new favorite!
This recipe is a simple pantry staple meal with minimal ingredients.
- Tomaotes
- Long Grain Rice
- Vegetable Broth/Stock
- Tomato Paste
- Basil, Parmesan/Romano and Spices
Stuffed tomatoes are great year-round! This recipe is a warm, comfort dish like chili or soup. During the summer, with fresh herbs and tomatoes, it is an ideal light dinner with the best garden flavors.
Utilizing the Instant Pot for this dish yields the same oven-baked, slow-roasted flavors without heating up the oven and house- making it a year-round favorite! The printable recipe card below includes instructions for both pressure cooking or oven-baked! Enjoy 🙂
Lets Make It!
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Stuffed Tomatoes
- Prep Time: 5
- Cook Time: 15
- Total Time: 30
- Yield: 4
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
An Italian comfort classic dish that is bursting with fresh garden flavors and perfect for a meatless meal.
Ingredients
4 large tomatoes
1 cup long-grain rice (white or brown)
1/2 cup vegetable stock
1 tablespoon tomato paste
1 tsp Italian seasoning
1/2 tsp garlic powder/granulated garlic
1 tsp salt
Romano or parmesan, grated
fresh basil
Instructions
- Slice the tops off of each tomato and set aside
- Gently use a paring knife, cut out the core, and spoon out all the innards into a blender (including all the juices!)
- Blend together the tomato innards with tomato paste, stock, and spices.
- Pour the mixture into a small bowl and stir in the uncooked rice.
- Pour 1.5 cups of water into the bottom of the IP stainless steel pot, followed by the trivet.
- Arrange the tomatoes in a heat-safe pan and place it on the trivet.
- Carefully pour the rice/tomato mixture into each tomato, excess can be poured all around the tomatoes.
- Place the tops of the tomatoes on each.
- Ensuring that the sealing ring is properly in place, close the lid and set the venting knob to the sealing position.
- Cook on MANUAL/PRESSURE COOK for 15 min (white rice) or 23 min (brown rice)
- When the cooking time has been completed allow a full natural pressure release.
- Top tomatoes with grated parmesan and add salt/pepper to taste.
Notes
Oven Cooking: Prepare in a baking dish and cook at 375 F for 75 minutes
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