This delicious Instant Pot Salsa Dip Recipe is perfect for football night or any party celebration. If you’re looking for a tasty and easy pressure cooker salsa recipe you’ve come to the right place. This table salsa recipe is a huge hit. It's perfect for Taco Tuesday and is one you’ll love making over and over again!
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Why This Recipe Works
- Versatile Delight: This homemade salsa dip is perfect for chips, tacos, or as a condiment.
- Easy and Quick: With the Instant Pot, this amazing salsa recipe is a breeze to prepare.
- Explosion of Flavors: This recipe has a delicious blend of tomatoes, onions, garlic, and spicy jalapenos.
📋 Ingredients
Here are the ingredients needed for this chunky salsa dip:
- Onion: Adds a savory and slightly sweet flavor to the salsa dip, providing a solid base for the other ingredients.
- Cilantro: Brings a fresh and vibrant herbaceous taste to the salsa, adding brightness and depth of flavor.
- Roma Tomatoes: The star ingredient of the salsa dip, they provide a juicy and tangy element.
- Minced Garlic: Infuses the dip with a bold and aromatic flavor, enhancing the overall taste profile.
- Cumin: Adds a warm and earthy note to the salsa dip, enhancing its depth of flavor.
- Chili Powder: Contributes a mild spiciness and a rich smoky flavor to the dip, giving it a delicious kick.
- Salt: Enhances the natural flavors of the ingredients and balances the overall taste of the salsa dip.
- Pepper: Adds a subtle heat and a touch of spice to the dip, complementing the other flavors.
- Paprika: Provides a slightly sweet and smoky flavor to the salsa dip, enhancing its complexity.
- Lime Juice: Adds a refreshing citrusy tang to the dip, brightening up the flavors and giving it a zesty kick.
- Jalapeño: The heat factor of the salsa dip.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Cheese Variations: Swap cheddar for pepper jack, Monterey Jack, or a mix of cheeses for a spicier or creamier texture. For a dairy-free option, use a cashew-based cheese alternative.
- Spice Level Adjustments: Add diced jalapeños, chipotle peppers, or red pepper flakes for heat, or balance with a bit of honey or mango for a sweet contrast.
- Protein Add-Ins: Stir in cooked ground beef, shredded chicken, or black beans to make it a heartier dip.
- Serving Variations: Use as a dip for tortilla chips, drizzle over tacos or nachos, or mix with cooked pasta for a Tex-Mex-inspired dish.
🔪How To Make Pressure Cooker Salsa Dip?
- Step 1: Place all of your tomatoes in the Instant Pot. Make sure they are side-by-side, and not on top of one another. Be sure to allow room for them to cook in the Instant pot.
- Step 2: Smash each tomato with a spoon or a potato masher. You want to make sure that they are crushed enough to break the skin so the juices can be released. Close your Instant Pot lid and pressure cook on high pressure for 5 minutes, with a 10-minute natural release.
- Step 3: Add your Instant Pot ingredients, as well as the lime juice, salt, and cilantro to a blender. Pulverize until you have reached your desired consistency.
- Step 4: Top with a little bit more cilantro for garnish and eat with chips, vegetables or your favorite Mexican main dish!
👩🍳 Expert Tips
- Melt for Creamy Texture: Add cream cheese, shredded cheese, and salsa to the Instant Pot. Use the sauté (low) function to melt everything smoothly.
- Enhance the Flavor: Stir in taco seasoning, chopped jalapeños, or a splash of lime juice for a bold, zesty kick.
- Keep Warm & Serve: Once melted, switch to the "Keep Warm" setting to maintain the perfect dipping consistency. Serve with tortilla chips, veggies, or crackers.
💭 FAQs
No, you can use canned tomatoes in this Instant Pot Salsa Dip recipe. However, I highly recommend using fresh tomatoes for the best flavor and texture.
For Instant Pot salsa, use grape, Roma, or cherry tomatoes—or canned diced ones if you're short on time! Grape and cherry tomatoes add sweetness. If using fresh, peel and seed them for a smooth dip. For canned, drain the juice for a thicker salsa.
To make this Instant Pot salsa recipe spicier, add in additional jalapeno peppers or chili powder to your taste. You can also use habanero peppers for added heat.
Simply add more diced jalapenos to your food processor when you are about to blitz your restaurant-quality salsa.
Once cooled, Instant Pot salsa can be stored in the fridge for up to 5 days. Store in a sealed in airtight container or jar to maintain freshness. The longer it sits, the more flavorful it will become as the ingredients have time to marinate together. Instant Pot Salsa can be frozen for up to 2 months. Place your cooled Instant Pot salsa in a freezer-safe container or freezer bag, then freeze until ready to use. Thaw in the fridge before serving.
Serving Suggestions
These are my favorite side dishes to serve with Salsa Dip:
- Taquitos: Pair crispy taquitos with salsa for a flavorful dipping experience.
- Enchiladas: Top enchiladas with salsa for a zesty kick that complements the savory filling.
- Tacos: Enhance the flavors of your tacos by adding a spoonful of salsa for a fresh and vibrant touch.
- Quesadillas: Dip cheesy quesadillas into salsa for a delicious contrast of textures and flavors.
- Burritos: Include salsa as a condiment or topping for burritos to add a burst of acidity and heat.
- Grilled Chicken: Use salsa as a marinade or topping for grilled chicken to infuse it with bold flavors.
- Stuffed Peppers: Mix salsa into the filling for stuffed peppers to add a tangy and spicy element.
🍜 Related Recipes
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Instant Pot Salsa
Ingredients
- 1 Onion
- ½ Bunch Cilantro
- 8 Roma Tomatoes
- 2 Tablespoon Minced Garlic
- 3 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 2 Teaspoon Paprika
- 1 Jalapeño seeds in = hot, half seeds in = medium, seeds out = mild
Instructions
- Place all of your tomatoes in the instant pot. Make sure they are side-by-side, and not on top of one another. Make sure to allow room for them to cook in the Instant pot. Smash each tomato with a spoon or your hand in the center. You want to make sure that they are smashed enough to break the skin so the juices can be released.
- Add in all of your ingredients except for the lime, salt, and cilantro.
- Close your instant pot and seal the lid. You do this by pushing the valve away from you. Pressure cook on high for five, With a 10-minute natural release.
- After the 10 minutes have been naturally release, manually release by using a towel or hot pad, and bringing the valve toward you to open up the pressure.
- Add your instant pot ingredients, as well as the lime, salt, and cilantro to a blender. Pulverize until you have reached your desired consistency.
- Top with a little bit more cilantro for garnish and eat with chips or your favorite Mexican main dish!
Notes
Nutrition
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