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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.
Why You’ll Love This Recipe!
It’s easy! 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 tortilla chips!
It’s quick. You don’t have to peel the tomatoes. Just put everything in the instant pot.
It’s the perfect snack. 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
What are the Best Tomatoes for Salsa?
- Roma Tomatoes: This is my tomato of choice. Roma’s work great because they have a thin skin and few seeds.
- Beefsteak tomato. They have more seeds but they are juice and have great flavor.
- Grape or Cherry Tomatoes: The skins on these don’t break down as well and tend to curl up and you may find strings of skin in your salsa. If you run the tomatoes through your food processor before adding in they will work better.
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. Since I was using Roma Tomatoes, 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!
Want More heat?
This salsa has just the right about of heat and sweet, the perfect combo as far as I’m concerned for salsa but if you want more heat you can add:
- Jalapeño peppers
- Poblano peppers
- Chili peppers
- Red pepper flakes
Can I Use Canned Tomatoes?
Canned tomatoes will work, they just won’t have as much flavor as fresh tomatoes. If you are unable to use or find fresh tomatoes, they will work. The best tomato is the one you have.
Frequently Asked Questions
Keep the salsa stored in the refrigerator in an airtight container and it can last up to two weeks.
Yes, an Instant Pot is just an electric version of a pressure cooker.
Salsa can be frozen. Use an airtight container or a freezer bag.
Thaw the salsa in the refrigerator before serving.
Check out more delicious Salsa Recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Instant Pot Salsa
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
- 1/2-1 Tbsp cayenne
- 4 Tbsp cilantro
Instructions
- Add all ingredients into Instant Pot, stir to combiner
- Press manual. Set timer to 30 minutes at high pressure
- Natural Release for 10 minutes
- Cool and store in air tight containers in the refrigerator
Tips & Notes:
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Nutrition Facts:
Hilary White says
Delicious salsa, but I left out the brown sugar, which I felt made it too sweet. I used roasted poblano peppers from our farmers market.
Tiras says
If it calls for 12 cups of tomatoes, I’m assuming this recipe would require an 8 quart size pot.
Denise Moravec says
I used this recipe, doubled it, threw everything into the instapot, and only cooked on high pressure for 15 min. While the instapot was doing its 10 min. natural pressure release, I warmed up 12 pint mason jars in hot water, filled the jars, put the lids on and turned them upside down on a towel for about 1 hours, then turned them over and they sealed. It was a much quicker method to can salsa. The longest process was chopping the vegies. How I have 12 yummy pints of salsa canned for future use!
Amy says
Thanks for the idea. Trying it tonight.
Karen says
hi Leigh Anne,
this is lovely… I wonder if this recipe will work for canning?