Go Back
–+ servings

Instant Pot Salsa

Angela Milnes
Whip up a batch of fresh, flavorful Instant Pot Salsa in minutes! Juicy tomatoes, onions, and peppers are perfectly cooked in the Instant Pot to create a vibrant, zesty salsa that's perfect for dipping or topping your favorite dishes. It's an easy, homemade salsa that’s packed with flavor!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 0 minutes
Total Time 15 minutes
Course Appetizers
Cuisine Mexican
Servings 4 Servings
Calories 56 kcal

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

Fridge: 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.
Freeze: 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.

Nutrition

Calories: 56kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 1183mgPotassium: 438mgFiber: 3gSugar: 5gVitamin A: 1799IUVitamin C: 26mgCalcium: 52mgIron: 2mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!