With all of the fresh tomatoes coming out of my garden, I thought it was time to make Instant Pot Salsa.
I absolutely love the salsa from our local Mexican restaurant. They make it in house and there is nothing better than dipping a chip into the salsa as we wait for our dinner.
However, we haven’t been able to go to the restaurant recently. Therefore, I decided to make the same type of salsa at home, but in my 6 quart Instant Pot Duo.
And after about 3 tries, I finally figured out the recipe that tastes just like it! And I love to use this salsa on our Sheet Pan Chicken Nachos!
Instant Pot Salsa
The first step is to pick out your tomatoes. Just like when we make any type of sauce or salsa, you want to use paste tomatoes whenever possible.
Paste tomatoes are much meatier and contain less water than slicing tomatoes. They are commonly referred to as Roma or San Marzano tomatoes.
Wash and remove the stem. Then slice your tomatoes in half lengthwise and remove the seed core. We keep the skins on the tomatoes because we will puree the salsa after it cooks in the Instant Pot.
No Liquid Required
Now place your tomatoes in the Instant Pot. Using a potato masher, press down on the tomatoes until the skins begin to break and juices begin to come out.
Don’t mash them completely. You just want some liquid to come out and the skins to crack. And before you ask, no liquid is required. The tomatoes contain enough liquid for the Instant Pot to come to pressure.
Now add in the onions, peppers and garlic. If you want a little heat to your Instant Pot salsa, add in the jalapeños as well.
Lock the lid in place and move the valve to the SEALING position. Pressure Cook/Manual on HIGH pressure for 10 minutes.
Once the cook time expires allow for a Natural Pressure Release for 10 minutes. Then release any remaining pressure and open the lid.
Now it is time to use an immersion blender to puree your salsa right inside the Instant Pot.
If you don’t have an immersion blender, you can use a food processor or blender. However, work in batches and be sure not to fill it more than half full.
Pour the salsa in a serving bowl and mix in the lime juice, cilantro and salt to taste.
To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located on the side and bottom of each recipe. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.
- 20-24 paste tomatoes, seeded
- 2 sweet onions, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 tablespoon garlic minced
- 3 tablespoons fresh lime juice
- cilantro, chopped and to taste
- salt to taste
- 1-2 jalapeños, optional
- Place seeded tomatoes in your Instant Pot and gently smash until the skin on your tomatoes breaks and the juices come out. Do not mash your tomatoes completely. Just press hard enough that the skin breaks and the juices begin to come out.
- Stir in the onions, red and green bell pepper and garlic. Lock lid in place and move valve to SEALING. Pressure Cook/Manual on HIGH pressure for 5 minutes. Once cooking time expires, allow for a Natural release of pressure for 10 minutes, then quick release any remaining pressure by moving the valve to the VENTING position.
- Use an immersion blender to puree the salsa until it reaches the desired consistency. You can also work in small batches to blend in a high speed blender.
- Pour mixture into a serving bowl and stir in lime juice, cilantro and salt to taste.
- Serve with chips and store leftovers in the refrigerator.
Just with all pressure cooker recipes, plan for additional time to allow the pressure cooker to come to pressure.
Recipe provided by Make Your Meals
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g