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3 from 1 vote

Instant Pot Tomato Salsa

Course Snack
Cuisine Mexican
Keyword jalapeño pepper, Tomato Salsa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20
Calories 29kcal


  • 4 cups tomatoes peeled,cored and chopped
  • 1(15-ounce) can tomato sauce
  • 1(6-ounce) can tomato paste
  • 1 medium yellow onion chopped
  • 2 large green bell peppers seeded and chopped
  • 3 jalapeno peppers seeded and chopped
  • 4 cloves garlic minced
  • 1/2 cup apple cider vinegar
  • 1 tbsp ground cumin
  • to taste kosher salt


  • In the bottom of Instant Pot, place all ingredients and stir to combine.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 15 minutes.
  • Press “Cancel” and allow a“Natural” release.
  • Remove the lid and set aside to cool for about 20 minutes.
  • Transfer the salsa into wide mouth pint jars and seal with lids.
  • Refrigerate to chill before serving.


Calories: 29kcal