Cherry tomatoes cooked in an Instant Pot create a vibrant, flavorful dish that’s both quick and versatile. This recipe highlights the natural sweetness and juiciness of cherry tomatoes without any onion, making it perfect for those who avoid onions or want a milder flavor. The pressure cooking intensifies the taste while preserving freshness, delivering a rich base or side in minutes.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried oregano
- Salt, to taste (about 1/2 teaspoon)
- Freshly ground black pepper, to taste
- 1 teaspoon balsamic vinegar (optional, for depth)
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- Fresh parsley or basil leaves for garnish
Instructions
- Set your Instant Pot to the ‘Sauté’ mode and heat the olive oil.
- Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
- Add the halved cherry tomatoes, stirring gently to combine with the garlic and oil.
- Pour in the broth, then add the dried basil, oregano, salt, pepper, and red pepper flakes if using. Stir lightly.
- Secure the Instant Pot lid and set the valve to the sealing position.
- Pressure cook on high for 3 minutes. Since cherry tomatoes cook quickly, this short time helps them break down without becoming mushy.
- When the cooking cycle is complete, perform a quick release carefully to avoid overcooking.
- Open the lid and stir in the balsamic vinegar for added depth of flavor.
- Switch back to ‘Sauté’ mode if you want to reduce the liquid further for 2-3 minutes, stirring occasionally until the sauce thickens slightly.
- Turn off the Instant Pot, taste and adjust seasoning if needed.
- Garnish with fresh parsley or basil leaves before serving.
Tips
- Substitutions: If you don’t have fresh cherry tomatoes, grape tomatoes or small plum tomatoes work well. For broth, water can be used but broth adds more flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This sauce also freezes well for up to 3 months.
- Common mistakes: Avoid overcooking the tomatoes by limiting pressure time to 3 minutes. Overcooked tomatoes can become too mushy and lose their fresh flavor.
- Garlic caution: Don’t brown garlic during sautéing, as it can turn bitter and overpower the dish.
Serving Suggestions
This Instant Pot cherry tomato sauce without onion is wonderfully versatile. Serve it over cooked pasta or spiralized zucchini noodles for a light meal. It also pairs beautifully with grilled chicken, fish, or as a vibrant topping for toasted bread or bruschetta. Use it as a base for shakshuka or add cooked beans and fresh herbs for a quick stew. Its naturally sweet and tangy profile complements many dishes without the punch of onion.
Variations
Try adding fresh herbs like thyme or rosemary for a different aromatic profile. For a creamier texture, stir in a splash of coconut milk or cream after pressure cooking. If you want a spicier version, increase the red pepper flakes or add a diced jalapeño during the sauté step. For a Mediterranean twist, add chopped olives and capers just before serving. You can also incorporate other vegetables such as diced zucchini or bell peppers to bulk up the dish.
Storage and Reheating
Store the cooked cherry tomato mixture in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container or bag and freeze for up to 3 months. When reheating, thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent scorching. If the sauce appears too thick after refrigeration, add a splash of broth or water to loosen it.
Frequently Asked Questions
Can I use whole cherry tomatoes instead of halved ones?
Yes, you can use whole cherry tomatoes, but halving them helps release their juices faster during pressure cooking, resulting in a more flavorful sauce. Whole tomatoes may take slightly longer to break down, so consider increasing cooking time by 1-2 minutes if you prefer them whole.
Is it necessary to use broth, or can I use water instead?
Using broth enhances the flavor significantly, adding depth and richness. If you don’t have broth, water will work but the final dish may be less flavorful. To compensate, consider adding extra herbs or a splash of balsamic vinegar for complexity.
Can I omit garlic if I don’t like it?
Yes, garlic provides a subtle savory note, but you can omit it if desired. To maintain flavor, increase the herbs slightly or add a pinch of smoked paprika or dried thyme for complexity.
How can I thicken the sauce if it’s too watery?
After pressure cooking, use the sauté function to simmer the sauce uncovered for a few minutes to reduce excess liquid. Stir occasionally to prevent burning. Alternatively, stir in a small amount of tomato paste or a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until thickened.
Can I double this recipe in the Instant Pot?
Yes, you can double the ingredients, but make sure not to exceed the Instant Pot’s maximum fill line (usually about two-thirds full for liquids). Cooking time remains the same, but you might need a minute or two longer for the pot to come to pressure due to the increased volume.
Is this recipe suitable for a low-FODMAP diet since it has no onion?
Yes, this recipe avoids onions and uses garlic in a small amount. Garlic is high in FODMAPs, but some people tolerate garlic-infused oils or very small quantities. If you need to avoid garlic completely, omit it or use garlic-infused olive oil instead to keep the flavor without the FODMAPs.
With its simplicity and bright, fresh flavor, this Instant Pot cherry tomato recipe without onion is a wonderful addition to your cooking repertoire. Whether as a quick sauce, side dish, or base for other meals, it’s easy to customize and ready in minutes.
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