Who can resist a pile of sweet, savory, juicy Instant Pot Burst Tomatoes? About 8 minutes is all you need to get this side dish to the table and it will elevate anything and everything already on your menu.
I couldn't be more delighted about his recipe if I tried!
I know, it sounds so simple, Burst Cherry Tomatoes, but I simply adore them!
Sweet cherry or grape tomatoes, heated until they're so hot inside that they simply burst through their outer skin to create a delicious, concentrated sauce that you can enjoy on a spoon, in pasta, on a pizza, over polenta, or slathered across garlic bread.
Do you know what I don't adore? Cooking cherry tomatoes on the stovetop where at any minute one is going to burst all over me and stain my clothes or burn my arm. THAT is not fun or funny.
Wanna know what happens if you burst the juices out of those sweet lil' tomatoes inside the Instant Pot instead?
The juices stay contained inside the pot and the quick pressure release after the ONE MINUTE cook time helps burst these little cuties without even having to break out a potato masher to coax them along.
Crazy easy, oh so satisfying, can-do-it-in-your-sleep recipe – this is my happy place.
WHY YOU WILL LOVE INSTANT POT BURST TOMATOES
- EASY: Throw the tomatoes into the pot with a little water and seasonings – the hard part is done.
- ONE AND DONE: One minute cook time – for real! After one minute you quick release the pressure and this deceptively fancy side dish is ready to go.
- THE POSSIBILITIES: Truly endless possibilities. I already have recipes like this Pizza Mac and Cheese and Meatloaf that sport a version of these tomatoes (that I once made on the stovetop), but they can be used in approximately 3 billion other ways.
- SCRUMPTIOUS: Cherry and grape tomatoes hang on to that divine tomato flavor all year round better than larger tomatoes, so regardless of the season, this recipe will taste amazing. However, sweet, right off the vine, cherry tomatoes still trump all so prepare to make 50+ batches of this during prime tomato time and freeze it for all year.
HOW TO MAKE BURST TOMATOES IN THE PRESSURE COOKER
- Place tomatoes, water, garlic, and herbs into the pot
- Cook for 1 minute then quick release the pressure
- That's it, you're done 🙂
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- TOMATO RECOMMENDATIONS: I use both cherry tomatoes and grape tomatoes for this recipe but there are some differences to make note of: Cherry tomatoes are round, have thinner skins, and a higher water content so they are perfect if you hate tough tomato skin. Grape tomatoes are smaller, less sweet, and meatier (AKA less water content) than cherry and have an oblong shape with thicker skins. These are perfect if you want the sauce to be meatier/less runny and you don't mind tomato skins. If you're looking to grow cherry tomatoes in your garden, I highly suggest getting golden Sun Sugar tomatoes. I have not tried this recipe with larger tomatoes.
- WATER AMOUNT: I know many will look at the 2 tablespoons of water written for in this recipe and think it's a typo, but as the tomatoes start to heat, they release their own liquid, enough to allow the pot to pressurize. I use this same method with this Triple Berry Chia Jam. It works! However, if you constantly have issues with your pot throwing the burn signal, you may want to double the water amount called for, but again, I've tried this in 4 different Instant Pots and haven't had a problem.
- KEEP THE GARLIC OFF THE BOTTOM: Add the tomatoes first, then put the garlic on top. This will prevent the garlic from burning as the pressure cooker is building enough pressure to seal shut.
- TOMATOES LOVE SALT: Whether they're summer ripened or winter grocery store tomatoes, all tomatoes shine with a pinch of salt. Taste your final product and feel free to add an extra pinch if needed.
- CHOOSE YOUR TEXTURE: I like to leave the tomatoes chunky for serving, but if you prefer them a bit more mashed and saucy, grab a potato masher when they're done cooking and gently press on them to mash. Watch out for spraying juices!
- RICHER SAUCE: For a velvety, richer sauce, add a tablespoon of butter and hit saute to melt and simmer the sauce – so good on pasta or garlic bread!
HOW TO STORE, REHEAT, AND FREEZE
- Store: Cool leftovers then place in a sealed container in the fridge for up to a week.
- Reheat: Gently reheat the tomatoes in the microwave or stovetop, covered, for a minute or two until hot.
- Freeze: Cool leftovers then place inside a freezer safe bag or container in the freezer for up to 3 months. Let thaw at room temperature for an hour then reheat as directed above.
MAKE AHEAD TIPS
These Instant Pot Burst Tomatoes can easily be made up to a week in advance then reheated and served when you need them. They taste just as good reheated as they did the day you made them.
WHAT TO SERVE WITH BURST TOMATOES
- BREAD: An absolute must for Socca Bread! Also great as a topping or dip for garlic bread.
- PIZZA: Amazing on a Margherita Pizza! Swap the pizza sauce for these burst tomatoes for an easy pizza upgrade.
- PASTA: Dollop on top of Instant Pot Pizza Mac and Cheese or this Instant Pot Cauliflower Mac and Cheese – YUM!
- POLENTA: Stir some pesto into your Instant Pot Polenta then top with burst tomatoes for a stunning dinner.
- SPICY BURST TOMATOES: Add red pepper flakes for a kick.
- BALSAMIC BURST TOMATOES: Add a splash of balsamic vinegar after the tomatoes are cooked and simmer for a couple of minutes to condense the flavor.
- PESTO BURST TOMATOES: After the tomatoes are cooked, stir in a spoonful of Pesto. This is delightful on pasta.
- BURST TOMATOES AND MOZZARELLA: I know this sounds a little strange, but it's amazing. Stir a handful of fresh, bite-size mozzarella balls into the tomatoes while it's hot. The cheese will melt just a little and it tastes amazing on pasta or garlic bread.
Don't you just love recipes this simple? It's not often in life we get a big reward for such a tiny effort. These tomatoes will upgrade any meal – I know you're going to love them!
Let me know what you think of your easy burst tomatoes and be sure to tell me how you served it in the comments below – I love to hear. It makes me feel like I'm sitting at the tables of people all around the world when I hear your feedback :). Like a free mini vacation 🙂
MORE EASY INSTANT POT SIDE DISH RECIPES
- Instant Pot Vegetable Medley
- Instant Pot Honey Glazed Carrots
- Instant Pot Smashed Potatoes
- Instant Pot Kale
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BURST TOMATOES
Instant Pot Burst Tomatoes
Simple, quick Instant Pot Burst Tomatoes for topping, dipping, and beyond!
- Prep Time: 1 minute
- Cook Time: 1 minute
- Total Time: 8 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
- 2 pints grape or cherry tomatoes (about 50 – 60 tomatoes)
- 2 tablespoons water
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- Big pinch of kosher salt
- Fresh cracked black pepper
- Add tomatoes and water to the pressure cooker pot. Add garlic on top of the tomatoes (this will keep the garlic from burning on the bottom of the pot). Sprinkle with herbs, salt, and pepper.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
- When cooking is complete, use a quick release.
- Taste and add extra salt, if needed.
- Serve the tomatoes as is, or use a potato masher to lightly mash them for a more saucy texture.
- Serve hot over pasta, on garlic bread, as a topping on a margarita pizza, over Polenta, or scoop onto Socca Bread.
- For a richer flavor, after tomatoes are cooked, add a tablespoon of butter and use the saute button to simmer and concentrate the flavor.
- A tablespoon of balsamic vinegar is also a great flavor addition.
- Store tomatoes in a sealed container in the fridge for up to a week. Use the tomatoes as a topping for pasta, garlic bread, socca bread, polenta, or pizza.
Keywords: Burst Tomatoes, Cherry Tomatoes, Easy Side Dish
I liked them, but my husband found them to be very bitter. I served them with rice and chicken breast.
Teresa, Interesting, I’ve never had them go bitter. Sorry to hear that! What kind of tomatoes did you use?
Wow!! I don’t know if I’ve ever left a recipe review before, but this one didn’t have nearly enough reviews for how incredible it is!!! I’ve made a double batch twice in the last week 🤣 I served it to guests as an option to put on their pasta with pesto, chicken and feta. Huge hit! For lunch the next day I just put it right on top of garlic bread. This will be a staple in our house for sure!
The first time I doubled it, I also doubled the water but found it was a bit too much liquid. The second time I didn’t double the water and ended up getting the burn notice – oops! I added more water and just hit sauté after it was done to clear up a bit of the juice!
Kaela, I’m so glad you came back to tell me! I’m crazy about this one. I just picked a crazy amount of grape tomatoes and it’s so nice to have something easy to do with them so they don’t go to waste. I’m making some to go on an omelet tonight. I love the garlic bread idea! That’s interesting about the burn problem you had. I was going to triple it this week, I’ll have to see what happens.
It’s tomato season in Upstate New York and I had a bundle of gorgeous heritage cherry tomatoes that were going on overripe. This recipe was perfect and SO fast!
Kim, I’ve got the same situation on my counter right now! I’m so happy you liked it!
Do you think this recipe would work with another variety of tomato? I have lots of regular size tomatoes (but no cherry tomatoes) from my garden that I would like to use. Any suggestions?
Karen, yes if you chopped them up a bit, I think I would be really good!
Delicious! Had them with some cottage cheese for a delicious snack!
Megan, that’s a great idea! I’ve never tried this!