Homemade Salsa has never been simpler!
Use this dump-and-go salsa recipe and enjoy a homemade sauce in no-time.
Make this tasty tomato salsa in Instant Pot without any fuss and using simple ingredients you already have.
This homemade salsa is full of rich flavors and will be great with Mexican tortilla chips.
Instant Pot Salsa Recipe Video
Do I need to add some water?
No. As you may read on our guide, there is a minimum amount of water when you are pressure cooking using the Instant Pot.
However, the tomatoes are full with liquid so there is no need to add more.
If you like to get a watery sauce, feel free to add 1 cup of water. But again, it's not mandatory.
What else can I try to perfect Salsa?
This Instant Pot Salsa has just the right about of heat and sweet, the perfect combo!
You can definitely tweak the heat and sweet levels by adding more or less sugar and more or fewer peppers.
Can I store it?
The recipe makes a full pot of salsa, about 12 to 15 cups, so you will have plenty to share and store.
How to store cooked Salsa?
Keep the salsa stored in the refrigerator in an airtight container and it can last up to two weeks.
Do I have to use canned tomatoes?
Well, of course not.
You can use fresh tomatoes as well.
Make sure to blend the tomatoes well till the skins begin to break and juices begin to come out.
How to serve?
Serve as a side dish for Mexican tortillas or with
How to make Instant Pot Salsa
GGathher the ingredients, chop the veggies, and dump all of them in the Instant pot, easy! Isn't it?
Add the spices according to the recipe or add according to your own taste to try something different.
Cover the pot and set it to High Pressure for 15 minutes.
Do a Natural Release.
Dish out the salsa into wide mouth pint jars and seal with lids.
Instant Pot sauces
Instant Pot Salsa
- 4 cups tomatoes peeled,cored and chopped
- 15 oz tomato sauce
- 6 oz tomato paste
- 1 onion chopped
- 2 bell peppers seeded and chopped
- 3 jalapeno peppers seeded and chopped
- 4 garlic cloves minced
- ½ cup apple cider vinegar
- 1 tablespoon ground cumin
- salt to taste
- Place all the ingredients inside the Instant Pot and stir well.
- Close the lid and cook on high pressure for 15 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Pour salsa into jars and seal with lids.
- Refrigerate to chill before serving.
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂