Stuffed Tomatoes in the Instant Pot is a brand new Italian Recipes with Instant Pot, one of my favorite First Course Archives for the summer! Or perhaps you consider it a side dish? If there are stuffed tomatoes at home, I eat them as a main course because they are delicious and filling! You surely understand how much I love stuffed tomatoes with rice since I’ve already prepared Microwave Stuffed Tomatoes, Air Fryer Stuffed Tomatoes, and Jar Cooking Stuffed Tomatoes.. so how could I not prepare stuffed tomatoes in the Instant Pot?
Moreover, these stuffed tomatoes can also be filled with the Milanese Risotto Instant Pot you have left over from the night before!
Don’t miss all my other Multicooker Recipes, and read my Instant Pot Guide, especially on which ones to buy to make the most of this fantastic appliance!
Don’t miss the Microwave Recipes and the Air Fryer Recipes.
If you also want to try making stuffed tomatoes in the Instant Pot, read the recipe below!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Instant Pot
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
- Energy 381.38 (Kcal)
- Carbohydrates 72.74 (g) of which sugars 6.86 (g)
- Proteins 8.96 (g)
- Fat 5.79 (g) of which saturated 2.32 (g)of which unsaturated 0.68 (g)
- Fibers 5.57 (g)
- Sodium 590.77 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 vine tomatoes
- 1 cup rice (cooked)
- 2 tbsps Pecorino Romano (grated)
- 2 tbsps Grana Padano (grated)
- basil
- extra virgin olive oil
- salt
What you need to cook rice-stuffed tomatoes:
- 1 multicooker
How to prepare rice-stuffed tomatoes:
Wash and clean the tomatoes under running water.
Dry the tomatoes well and then cut off the cap of each tomato.
Hollow out the tomatoes with a spoon and collect their pulp in a bowl.
Lightly salt the inside of the tomatoes and then turn them upside down on a cutting board so that the salt makes them release their water.
Then put the tomato pulp inside a blender, add the basil leaves, the grated pecorino, and Grana Padano.
Put the leftover cooked rice from the day before in a bowl and add the blended tomato pulp.
Mix everything to get a tasty and well-blended filling.
Stuff all the tomatoes with the rice and then place them inside the Instant Pot basket or inside a baking dish, placing the tomato caps next to them.
Spray with extra virgin olive oil and insert the basket into the pot.
Cover with the air fryer lid (or oven) and start cooking for 15 minutes at 392°F.
When the stuffed tomatoes in the Instant Pot are cooked, serve the tomatoes hot with their caps.
How to store cooked tomatoes in the Instant Pot
The tomatoes in the Instant Pot can be stored in the fridge for 3 days.
