Tired of store-bought salsas packed with sugar and preservatives? Say hello to your new go-to recipe! This Instant Pot Salsa is unbelievably fresh, bursting with flavor, and comes together in just 30 minutes. The pressure cooker does all the work, melding the zesty tomatoes, crisp peppers, and warm spices into a perfectly balanced salsa that tastes like it simmered for hours. Get ready to dip, scoop, and devour!
Ingredients
• 4 cups cored, peeled, and chopped tomatoes (about 2 lbs / 900g)
• 1 15-ounce / 425g can sugar-free tomato sauce
• 1 6-ounce / 170g can sugar-free tomato paste
• 1 medium yellow onion, chopped
• 2 large green bell peppers, seeded and chopped
• 3 jalapeño peppers, seeded and chopped
• 4 cloves garlic, minced
• ½ cup / 120ml apple cider vinegar
• 1 tbsp / 15ml hot sauce
• 1 tbsp ground cumin
• Kosher salt, to taste
Instructions
1. Directions
2. Combine : Add the chopped tomatoes, tomato sauce, tomato paste, onion, bell peppers, jalapeños, garlic, apple cider vinegar, hot sauce, and cumin to the inner pot of your Instant Pot. Stir everything together until well combined.
3. Pressure Cook: Secure the lid on the Instant Pot and turn the pressure release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 15 minutes.
4. Natural Release: Once the cooking cycle is complete, let the pressure release naturally. This will take about 10-15 minutes. Once the float valve has dropped, carefully open the lid.
5. Cool and Store: Stir the salsa and allow it to cool in the pot for about 20 minutes. For a smoother consistency, you can use an immersion blender to pulse it a few times. Transfer the cooled salsa into clean jars, seal with lids, and refrigerate.
6. Chill and Serve: For the best flavor, let the salsa chill in the refrigerator for at least an hour before serving. This allows all the flavors to meld together beautifully.
Nutritional Information
• Nutrition
• Serving Size: approx. 1/4 cup
• Calories: 29
• Total Fat: 0.3g
• Net Carbs: 0.30g
• Protein: 1.3g
• Fiber: 1.5g
Pro Tips
• Pro-Tips
• For a milder salsa, be sure to remove all seeds and white membranes from the jalapeños. For an extra kick of heat, leave a few seeds in or add a chopped serrano pepper.
• If you prefer a chunkier, pico de gallo-style texture, reserve half of the chopped tomatoes, onions, and bell peppers. Stir them into the salsa after it has been cooked and cooled.
• This salsa’s flavor deepens and improves over time. For the absolute best taste, let it chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
• For a smoky twist, add a teaspoon of smoked paprika or a chopped chipotle pepper in adobo sauce along with the other before cooking.
FAQ
Q: How can I make this Instant Pot salsa less spicy
A: For a milder salsa, ensure you remove all the seeds and white membranes from the jalapeño peppers before adding them to the pot. This will significantly reduce the heat while keeping the pepper flavor.
Q: Can I make this salsa chunky instead of smooth
A: Yes. For a chunkier, pico de gallo-style texture, cook only half of the chopped tomatoes, onions, and bell peppers. Once the salsa is cooked and cooled, stir in the reserved fresh vegetables.
Q: How long should I chill the salsa before serving
A: For the best flavor, the salsa should be chilled for at least one hour. However, the taste deepens and improves over time, so letting it chill for 4 hours or even overnight is highly recommended.
Q: What can I add for a smoky flavor
A: To give your salsa a smoky twist, add one teaspoon of smoked paprika or a chopped chipotle pepper in adobo sauce to the Instant Pot along with the other ingredients before pressure cooking.
