Instant Pot Stewed Tomatoes
Easy Instant pot stewed tomatoes recipe, homemade with simple ingredients in 30 minutes. Full of tender fresh tomatoes, green peppers, olive oil, onions, celery, Italian herbs.
Servings: 6 People
Calories: 58kcal
Ingredients
- 2 tablespoon Olive oil
- 1 Onion Finely chopped
- 3 cloves Garlic Finely minced
- 1 Green pepper Diced or finely chopped
- ½ cup Celery Diced
- 6 cups Tomatoes Fresh, Washed, Patted dry, Diced
- 2-3 teaspoon Italian seasoning Adjust according to your preference
- ¼ teaspoon Red chili flakes
- Salt To taste
- Pepper To taste
- 1 teaspoon Ginger powder
- 1 teaspoon Paprika
- 1 tablespoon Granulated sugar
- ½ cup Vegetable broth Low sodium
- 1 tablespoon Fresh basil Finely chopped
Instructions
- Turn on the Instant pot and set the "Saute" mode.
- Heat olive oil.
- Add onion, garlic, green pepper, celery and saute for a 1-2 minutes until garlic is fragrant.
- Add tomatoes, Italian seasoning, red chili flakes, salt, pepper, ginger powder, paprika, sugar, broth and mix until combined.
- Put the lid on and turn the valve to “Sealing.”
- Select “Manual” mode and set the timer for 10 minutes.
- When the cook time is over, do a quick pressure release.
- Continue coking uncovered on the "Saute" mode until mixture is thickened to your desired consistency.
- Turn off heat and mix in fresh basil. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Calories: 58kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 467mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1623IU | Vitamin C: 39mg | Calcium: 41mg | Iron: 1mg