Cherry tomatoes are a versatile and flavorful ingredient that cooks beautifully in the Instant Pot, releasing their natural sweetness and creating rich, vibrant sauces or sides in minutes. Using the Instant Pot helps intensify their flavor while saving time, making these recipes perfect for quick weeknight dinners or meal prep.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- 1 tablespoon balsamic vinegar (optional, for depth)
- 1/4 cup grated Parmesan cheese (optional for serving)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering.
- Add the chopped onion and sauté for 3-4 minutes until translucent and softened.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add the halved cherry tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Pour in the vegetable or chicken broth, scraping the bottom of the pot to release any browned bits.
- Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 4 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Open the lid and stir in the balsamic vinegar if using. For a smoother sauce, use an immersion blender to puree the mixture to your desired consistency, or leave it chunky for a rustic texture.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
Tips
- Substitutions: If you don’t have cherry tomatoes, grape tomatoes work well. For a richer flavor, swap vegetable broth for chicken broth or add a splash of white wine before pressure cooking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This sauce also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Common Mistakes: Avoid overcooking the tomatoes by sticking to the recommended 4 minutes under pressure; longer cooking can cause bitterness. Also, don’t skip the sauté step—it builds essential flavor.
- Adjusting Thickness: If the sauce is too watery, after pressure cooking, switch to ‘Sauté’ mode and simmer uncovered for 3-5 minutes to reduce the liquid.
Serving Suggestions
This cherry tomato sauce is wonderfully versatile. Serve it over cooked pasta for a quick marinara-style dish, spoon it onto grilled chicken or fish for a fresh topping, or use it as a base for shakshuka by adding eggs and cooking them in the sauce. It also pairs well with crusty bread for dipping or as a vibrant side to roasted vegetables.
Variations
To change up the flavor profile, try adding fresh herbs like thyme or rosemary during cooking. For a smoky twist, include smoked paprika or a splash of chipotle in adobo sauce. For a creamy version, stir in a few tablespoons of heavy cream or coconut milk after pressure cooking. You can also bulk it up by adding cooked lentils or beans for a hearty vegetarian meal.
Storage and Reheating
Keep any leftover cherry tomato sauce refrigerated in an airtight container for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent scorching. If frozen, thaw overnight in the refrigerator before reheating. For best flavor and texture, avoid reheating multiple times.
Frequently Asked Questions
Can I use canned cherry tomatoes instead of fresh?
Yes, canned cherry or whole peeled tomatoes can be used. Reduce or omit the added broth since canned tomatoes contain liquid. Adjust seasoning to taste as canned tomatoes may be more acidic.
Do I need to peel cherry tomatoes before cooking?
No, the skins of cherry tomatoes soften during pressure cooking and add texture and nutrients. Peeling is not necessary.
Can I make this recipe vegan?
Absolutely. Use vegetable broth and omit the Parmesan cheese or substitute with a vegan alternative to keep the dish vegan-friendly.
What if I don’t have an immersion blender?
No problem. You can transfer the cooked tomato mixture to a regular blender or food processor to puree, then return it to the Instant Pot or a saucepan to warm through.
How do I prevent the sauce from burning in the Instant Pot?
Make sure to sauté the onions and garlic first and deglaze the pot with broth, scraping up any browned bits before adding tomatoes. This prevents the burn warning and ensures even cooking.
Can I double this recipe?
Yes, doubling the ingredients works well. Keep the pressure cooking time the same, but ensure your Instant Pot is not filled beyond the maximum fill line.
Using cherry tomatoes in the Instant Pot unlocks their juicy sweetness quickly and easily, making flavorful sauces and sides that elevate any meal. Experiment with these basics and customize to your taste for simple, delicious dishes every time.