Name: Instant Pot Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 12 cups
Ingredients: 12 cups tomatoes (diced, peeling is optional); 2 green peppers (seeded and diced); 2 cups onion (chopped); 4 jalapeno peppers (seeded and chopped); 2 6 oz tomato paste; 1/2 cup white vinegar; 3 Tbsp brown sugar; 1 Tbsp salt; 8 cloves garlic (minced); 2 Tbsp lime juice; 2 Tbsp cayenne; 4 Tbsp cilantro

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Homemade Salsa has never been easier than with this recipe for Instant Pot Salsa. Add in all your ingredients, turn it on and in less than an hour you have delicious salsa.

One of my favorite things to make in my Instant Pot is salsa and it couldn’t be easier. Just a little bit of chopping and then the Instant Pot does the rest of the work. All you have to do is supply the chips! Because, really, what’s better than chips and salsa!?!?!

Ingredients for Instant Pot Salsa:

Fresh Tomatoes
Green Peppers
Onions
Jalapeno Peppers
Tomato Paste
Vinegar
Brown Sugar
Salt
Garlic
Cayenne Pepper
Lime Juice
Cilantro

How to Make Instant Pot Salsa

The process is pretty easy, it involves some chopping, but not too much and I promise it’s worth it.

Prepare the tomatoes. I use whatever I have in my garden at the time which this time was Roma tomatoes but you can use your favorite tomato. I did not peel the tomatoes for this salsa but you definitely can if you prefer. I’ve made it by peeling the tomatoes and without peeling them and really can’t tell much of a difference. If you need a tutorial on the best and easiest way to peel tomatoes you can find that here. All I did was chop the tomatoes into large pieces, no peeling.

Chop your peppers and onion. I used a combination of green peppers and jalapeno peppers. I don’t like a spicy salsa but if you do, just add in more jalapeno or a spicier pepper.

Put all your ingredients into the Instant Pot. Add all your ingredients in the Instant Pot and stir to combine. The tomato paste acts as a thickener.

Set the timer. Press the manual button, and add a cook time of 30 minutes on high pressure. Be sure your vent is on sealing and then do a natural release for about 10 minutes. Release remaining pressure and grab those chips!

This Instant Pot Salsa has just the right about of heat and sweet, the perfect combo as far as I’m concerned for salsa. You can definitely tweek the heat and sweet levels by adding more or less sugar and more or less peppers

This recipe also makes a pot full of salsa, about 12 cups, so you will have plenty share. Keep the salsa stored in the refrigerator in an airtight container and it can last up to two weeks.

Check out more delicious Salsa Recipes:

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This is the Instant Pot I use: INSTANT POT