Instant Pot Stewed Tomatoes
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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.
Course Side Dish
Cuisine American
Keyword vegetarian side dish
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 6 People
Calories 58
Author Abeer Rizvi
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!
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.
Calories: 58 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 137 mg | Potassium: 467 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 1623 IU | Vitamin C: 39 mg | Calcium: 41 mg | Iron: 1 mg