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Instant Pot Stuffed Tomatoes With Spicy Italian Sausage

Course Dinner, Main Course
Cuisine Italian
Keyword Instant Pot, Italian sausage, Tomatoes
Prep Time 30 minutes
Cook Time 5 minutes
Calories 2844kcal


  • 1 1/2 cups water
  • 1 tablespoon olive oil 
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1/2 tablespoon garlic pepper (you can also use pepper, if needed)
  • 4 large tomatoes or 6 small to medium tomatoes (we used garden fresh, but heirloom tomatoes work great, too!)
  • 1/2 pound spicy Italian sausage
  • 1/2 medium onion, chopped 
  • 1 15.25 can Fiesta Corn (you can also use regular Kernel corn), drained
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon oregano, finely chopped 
  • 15 ounce Boursin Garlic & Herb cheese (mozzarella cheese, shredded or freshly grated Parmesan cheese, feta cheese or goat cheese are also delicious) 
  • Italian Style Panko bread crumbs (optional)


  • Using your knife, cut just about 1 inch off the top/stem of each tomato.  
  • Carefully hollow out each tomato with a spoon paying close attention not to puncture the sides.  You will want to leave about a 1/2 inch shell and discard any pulp.  
  • Place hollowed tomatoes upside down on a paper towel for about 5 minutes to drain any excess liquid.  
  • Once the excess liquid has drained from the tomatoes, turn them right side up and sprinkle each tomato cavity with a pinch of salt and pepper. Add a layer of cheese to the sides and bottom. 
  • Arrange tomatoes on a trivet and set aside.
  • Turn your Instant Pot on and select the ‘Saute’ function on high. 
  • Add olive oil, Italian sausage and onion.  Cook until onions are softened and sausage is slightly browned. 
  • Add minced garlic, butter and corn.  Cook for an additional 2-3 minutes. 
  • Stir in oregano, Italian seasoning and garlic pepper.  Cook and stir for an additional 1 minute. 
  • Select the ‘Cancel’ function to turn off your Instant Pot and reset the cooking function. 
  • Using a spoon, place mixture evenly into tomato shells (I use a perforated spoon in the event there is excess liquid). Discard any excess liquid from the Pot and place back into the Instant Pot.  
  • Add water and lower trivet into the Pot. 
  • Select the ‘Pressure Cook’ function on high and cook for 1 minutes.  
  • If you would like to top with Panko bread crumps, preheat the oven to 350 degrees.
  • Once timer beeps, quick release all remaining pressure.  
  • Carefully remove trivet from the Instant Pot and arrange tomatoes into a square or rectangular baking dish. Top tomaotes with Panko bread crumbs.
  • Place baking dish into the oven.  Cook for 10 minutes.  
  • Serve stuffed tomatoes warm and enjoy!


Calories: 2844kcal | Carbohydrates: 34g | Protein: 64g | Fat: 273g | Saturated Fat: 152g | Cholesterol: 642mg | Sodium: 4421mg | Potassium: 792mg | Fiber: 5g | Sugar: 18g | Vitamin A: 4832IU | Vitamin C: 12mg | Calcium: 497mg | Iron: 6mg