Instant Pot Tabasco Sauce

Today we are making something special using the Instant Pot - Our own homemade tabasco sauce!

This recipe is super easy and require only 3 ingredients, so you can get a delicious spicy sauce in less than 20 minutes.

red tabasco sauce in a jar with s spoon aside filled with the sauce on a wooden piece

This sauce is a smoky and chili sauce. You can have it with different food item. It is more sizzling with grilled chicken.

What kind of pepper to use?

You can use Fresno peppers or Cayenne peppers.

What kind of salt to use?

You an use regular salt and get an amazing recipe. If you are feeling fancy, replace it with smoked sea salt.

For how long can I keep it in the fridge?

You can put it in a jar or in a small bottle and keep the tabasco sauce in the fridge for up to 1 month.

Can I freeze it?

Yes. You can freeze the tabasco sauce for up to 3 months.

This tabasco is much better than the store-bought one, so you can enjoy a healthier and tastier version of this lovely sauce.

tabasco falling from a spoon into a jar

What to eat with Tabasco Sauce?

In fact... everything! Some examples:

Instant Pot Salsa Chicken

Instant Pot Pork Roast

Instant Pot Roast Beef

More recipes you gonna like

Instant Pot Spaghetti Sauce

Instant Pot Jalapeno Cheese Dip

Southwest Salad Dressing

Instant Pot Tomato Sauce

Popeyes Sweet Heat Sauce

Instant Pot Tabasco Sauce

Learn how to make the perfect tabasco sauce at home using hot peppers, vinegar and salt.
4.84 from 12 votes
Print Pin Rate
Course: Dip and Sauces
Cuisine: Mexican
Keyword: apple cider vinegar, Homemade Tabasco Sauce, hot peppers
Prep Time: 7 minutes
Cook Time: 12 minutes
Total Time: 19 minutes
Servings: 5
Author: Corrie


  • 12 oz fresh hot peppers Fresno, Jalapeno, Cayenne or any type you like
  • 1 cup apple cider vinegar
  • 2 teaspoon salt or smoked sea salt


  • Chop the peppers and remove their stems.
  • Press "saute" and place the peppers in the Instant Pot.
  • Saute the peppers for 5 minutes.
  • Add the salt and the apple cider vinegar to cover the peppers and stir well.
  • Close the lid and cook at high pressure for 2 minutes.
  • When cooking tiem is complete, wait for a natural pressure release.
  • Open the lid, blend all the contents and strain the mixture into the jar.
  • Eat or keep for later 🙂


Calories: 37kcal Carbohydrates: 6g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 939mg Potassium: 254mg Fiber: 1g Sugar: 4g Vitamin A: 648IU Vitamin C: 98mg Calcium: 13mg Iron: 1mg


You can keep the sauce refrigerated for later use.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!


5 thoughts on “Instant Pot Tabasco Sauce

    1. Absolutely! With the high vinegar content, this would be good for canning. If done properly and stored in a cool dark place, it should last for a year unopened.

  1. I love Hot Sauce. What kind of Hot Peppers did you use? There are so many to choose. Looking to give this a try!

  2. Sounds wonderful! I love Hot Tabasco sauce. What kind of peppers are you using? I put hot sauce and n everything. Can’t wait to try it!

    1. I've made this several times, but I believe these were fresno peppers. Let me know which you choose to use and how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating