Have you gotten your copy of my new cookbook, 30-Minute Instant Pot Cookbook yet? I’m sharing another recipe from the book as a sneak peek today: Quick Homemade Salsa made in your Instant Pot! In addition to a large variety of dinner recipes that can be made in 30 minutes or less, my cookbook also includes breakfasts, side dishes, desserts, and a whole chapter on staples and sauces like this mild salsa recipe (which is done in just 25 minutes!). Fresh garden salsa is made in about half the time in your pressure cooker compared to simmering on the stove. This milder Instant Pot salsa recipe is family-friendly but still full of flavor. Pressure cooker salsa can be stored in the fridge to bring out when you want a chips and salsa snack, as the flavors continue to meld together as the Instant Pot homemade salsa chills.
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30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and buy 30-Minute Instant Pot Cookbook on Amazon here!
What you need to make Instant Pot homemade salsa
To make this pressure cooker salsa recipe, you’ll need the following ingredients to yield 3 1/2 cups of mild* salsa:
- 5 tomatoes, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1/2 onion, coarsely chopped
- 1 jalapeño pepper, coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup water
- 1/2 cup cilantro, coarsely chopped
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
*Ingredient Tip: If you like a spicier salsa, you can double the jalapeño peppers and add up to 1/2 teaspoon of ground cayenne pepper to give this Instant Pot salsa more of a kick.
How to make this Instant Pot salsa recipe
To make this Instant Pot homemade salsa, start by selecting the Sauté function on your electric pressure cooker. Once the pot has heated, place the chopped tomatoes, bell pepper, onion, and jalapeño into the pot and sauté for 3 minutes. Add the minced garlic and sauté for 1 minute more. Press Cancel to end the Sauté function.
Add the water to the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. This is an important step to help you avoid a burn error while the Instant Pot salsa pressure cooks.
Close the lid and set the cooking time to 5 minutes at high/normal pressure. It will take about 7 minutes for the pot to reach pressure before that 5 minutes of pressure cooking time starts counting down.
After the pressure cooking time ends, quick release the pressure. Open the lid, and remove and discard 1/2 cup of the liquid, being careful to avoid any chunks of vegetables.
Stir in the cilantro, lime juice, salt, seasoning salt, cumin, and black pepper into the pressure cooker salsa in the pot.
Next, use an immersion blender (I use this one) to puree the Instant Pot salsa. If you don’t have an immersion blender, you can transfer the salsa to a blender (be careful, as it will be hot when it comes right out of the Instant Pot) to pulse a few times until the mixture is pureed. You made need to work in batches depending on the size of your blender.
You can use your Instant Pot homemade salsa immediately (though allow it to cool a bit before serving, as it will be hot!), or you can store the cooled salsa in a covered container in the refrigerator for up to a week.
Here’s the full Instant Pot Salsa recipe. Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more quick, easy, and delicious recipes like this 25-minute homemade pressure cooker salsa.
Instant Pot Salsa
Fresh garden salsa is made in about half the time in your pressure cooker compared to simmering on the stove. This milder Instant Pot salsa recipe is family-friendly but still full of flavor. Pressure cooker salsa can be stored in the fridge to bring out when you want a chips and salsa snack, as the flavors continue to meld together as the Instant Pot homemade salsa chills.
Ingredients
- 5 tomatoes, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1/2 onion, coarsely chopped
- 1 jalapeño pepper, coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup water
- 1/2 cup cilantro, coarsely chopped
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
Instructions
- Select the Sauté function. Once the pot has heated, place the tomatoes, bell pepper, onion, and jalapeño into the pot and sauté for 3 minutes. Add the garlic and sauté for 1 minute more. Press Cancel.
- Add the water to the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits.
- Close the lid and set the cooking time to 5 minutes at high/normal pressure. It will take 7 minutes to reach pressure.
- Quick release the pressure. Open the lid, and remove and discard 1/2 cup of the liquid (avoiding any chunks of vegetables).
- Stir in the cilantro, lime juice, salt, seasoning salt, cumin, and black pepper into the pot.
- Use an immersion blender to puree the salsa.
- Use immediately (though allow it to cool before serving), or store in a covered container in the refrigerator for up to a week.
Notes
Ingredient Tip: If you like a spicier salsa, you can double the jalapeño peppers and add up to 1/2 teaspoon of cayenne pepper.
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
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