Instant Pot Salsa
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.
Prep Time15 minutes mins
Cook Time5 minutes mins
Rest Time10 minutes mins
Total Time30 minutes mins
Course: Appetizer, Dip, Snack
Cuisine: American, Tex Mex
Servings: 2 pints
Calories: 262kcal
- 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
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.
- 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.
Calories: 262kcal | Carbohydrates: 58g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4384mg | Potassium: 2802mg | Fiber: 15g | Sugar: 32g | Vitamin A: 7858IU | Vitamin C: 216mg | Calcium: 219mg | Iron: 6mg