Instant Pot salsa is an easy way to make the fresh dip and use up your garden fresh tomatoes. Featuring a delicious blend of veggies and spices, you’ll love dunking your tortilla chips into this.
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There’s nothing like going to a Mexican restaurant and loading up baskets of chips and salsa.
Except doing it at home of course and using up your garden tomato harvest in the process.
Then you can chow down on as many tortilla chips and as much garden fresh salsa as your little heart desires in stretchy comfy pj pants.
Or… you could share it with friends and serve it at a barbecue.
But I won’t tell if you decide you want this all for yourself!
Ingredients
- Tomatoes– Chopped fresh tomatoes, seeded.
- Garlic– Fresh cloves minced
- Jalapenos– Seeded and diced, unless you want a spicy salsa. Then include some or all of the seeds.
- Other veggies– Chopped green bell pepper, diced red onion, and diced green onion
- Spices– cumin, salt, pepper
- Baking powder– To cut the acidity
- Tomato paste– to add some body
- Lime juice– Fresh
- Cilantro– Chopped, fresh cilantro leaves
How to Make
Making restaurant style salsa in the Instant Pot is so easy!
Make sure the liner is in the Instant Pot, and then add all of the ingredients except the tomato paste, lime juice, and cilantro.
Secure the lid on the pot and set the vent valve to the sealed position.
Pressure cook the salsa on HIGH for 5 minutes.
Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release to allow the remaining steam to escape.
Using a sturdy spoon, stir the hot salsa to break it up and stir in the remaining ingredients.
For chunky salsa, leave it as is.
If you like it more restaurant style, use an immersion blender or food processor to puree it slightly.
Let cool completely before serving.
Serve and enjoy!
Storing
Store Instant Pot salsa in an air tight container in the fridge for up to 2 weeks.
What’re The Best Variety Of Tomatoes To Use For Salsa?
Tomatoes are the cornerstone of a good salsa recipe, so with that in mind it’s important to choose the right variety when planning on making homemade salsa.
You want a meaty, fleshy variety that isn’t overly watery or seedy since you’re going to discard any of those bits.
The best tomatoes for salsa are varieties like Roma, Big Boy, Beef Steak, and Early Girl.
Do I Have To Use Fresh Tomatoes?
The short answer is yes, you need to use fresh tomatoes. Luckily, in the Summer months when salsa is most popular tomatoes tend to be in season.
For the best salsa results, always use fresh tomatoes and don’t try to sub with canned or frozen varieties.
Tips and Tricks
- Use good quality tomatoes for this and avoid tomatoes that are too soft or over ripe.
- Don’t omit the baking powder or the tomato paste. The baking powder really balances the acid and the tomato paste thickens it up nicely.
- Like things really spicy? Add an extra jalapeno or even a habanero to the mix.
Recipes to Use Up Salsa
Instant Pot salsa is an easy way to make and enjoy the Mexican classic at home and the perfect thing to serve with tortilla chips. Make it and enjoy!
Looking for other ways to use up your salsa? Try these:
- Instant Pot Salsa Chicken
- Tex Mex Grilled Cheese
- Sheet Pan Quesadillas
- Mexican Lasagna
- Slow Cooker Ground Beef Tacos
If you’ve tried this INSTANT POT SALSA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Salsa
Ingredients
- 11-12 cups chopped fresh tomatoes
- 6 garlic cloves minced
- 2 jalapenos seeded & diced
- 1 large green bell pepper chopped
- 1 small red onion diced
- 1 small yellow onion diced
- 1 tbsp cumin
- 3 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp baking powder
- 1/4 cup tomato paste
- 2 tbsp lime juice
- 2-3 tbsp chopped cilantro leaves
Instructions
- Make sure the liner is in your instant pot, then add all of the ingredients EXCEPT the tomato paste, lime juice, and cilantro.
- Add the lid to the pot, turning to close. Set the vent valve to the sealed position.
- Pressure cook the salsa on HIGH for 5 minutes.
- Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release to allow the remaining steam to escape.
- Using a sturdy spoon, stir the hot salsa- it will break up as you do- and stir in the remaining ingredients. You can leave it as is for a chunky version, or use an immersion blender to puree it slightly for a thinner restaurant style.
- Let cool completely before serving.
Notes
- Use good quality tomatoes for this and avoid tomatoes that are too soft or over ripe.
- Don't omit the baking powder or the tomato paste. The baking powder really balances the acid and the tomato paste thickens it up nicely.
- Like things really spicy? Add an extra jalapeno or even a habanero to the mix.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Karen says
Looking forward to trying. Do u add the tomato paste, lime juice and cilantro after step 5?
4sonsrus says
Add them after the quick release and stir in as you stir the salsa.
Liz says
Tomato season is not quite in full swing yet so I am saving this recipe. Thank you so much for bringing it to Fiesta Friday.
Kelly says
This recipe yielded 6 pints. I used romas, about 21 of them. I measured 12 chopped cups. The flavor is incredible. Can’t wait to give away as gifts.