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instant pot okra and tomato recipe

Instant Pot Okra and Tomatoes

Just four minutes of pressure-cooking brings out the flavor of these summer-ripe vegetables.

Equipment

  • Instant Pot

Ingredients  

  • 4 slices of bacon, cut crosswise into ¼-inch strips, OR 2 tablespoons olive oil
  • ½ medium onion, diced
  • 4 cloves garlic, smashed and peeled
  • 1 jalapeño, stem and seeds removed, chopped
  • 4 medium tomatoes, skin, seeds, and stems removed, diced (see note)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne (optional)
  • 1½ pounds okra, sliced into ½-inch thick coins

Directions 

  • If using bacon, add it to the cold Instant Pot. Set the Instant Pot to sauté on high and cook, stirring, until the bacon is cooked through and has released most of its fat but hasn’t crisped, about 5 minutes. Otherwise, heat olive oil on the high sauté setting. Sauté onion, garlic, and jalapeño until soft, about 3 minutes.
  • Add tomatoes, vinegar, salt, pepper, and 1 cup water. Stir to combine. Taste the broth; if it turns out your jalapeño was a dud (or you like spicy okra), add a half teaspoon of cayenne to spice things up. Finally, fold in the okra.
  • Set Instant Pot to high pressure for 4 minutes. Manually release the pressure, adjust the seasoning, and serve.

Notes

To peel the tomatoes, bring a pot of water to a boil. Score a big X in the skin of each tomato, then add them to the boiling water and cook until the skins begin to split, about 30 seconds. Use a slotted spoon to remove the tomatoes and immediately plunge them into an ice bath. You should be able to peel off the skins with your fingers.