Chop the peppers and remove their stems.
Add them in the pot.
Sauté them for 5 minutes.
Add vinegar to cover the peppers and salt.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 2 minutes, release the pressure naturally through steam vent.
Blend all the contents and strain the mixture into jar.
Keep refrigerated for around 3 months, you can also freeze it for further use.