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!