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.