No need to stand over the stove cooking salsa to really get all that delicious flavor melded together. Your Instant Pot can do all that work for you.
Give me some chips and you’ll need to give me some dip, too! Chips and salsa seem to be a way of life for some people. And those people are the best kind of people, in my opinion. This salsa recipe will have my fellow salsa lovers tearing open a bag of chips to get their dip on!
This recipe is pretty straight forward, using a mix of fresh and canned ingredients. The hardest part (and most time consuming) is preparing the tomatoes. After my research into what makes the best salsa, it was determined fresh tomatoes that are peeled, cored and seeded is the way to go.
There are several different methods to peeling tomatoes, such as blanching, broiling or freezing the tomatoes beforehand. Whichever process of peeling you choose, the end result is the same. Pick the method that works for you.
After your tomatoes are prepped, dice up the rest of your produce (or toss them in the food processor to make things easy), then dump everything, minus the cilantro, into your Instant Pot. Put the lid on, set the timer and let it cook! (Don’t have one yet? This one is tried and true.) After cooking and cooling, you’ll love dunking a big ole’ tortilla chip into the salsa and taking a bite. Savory with a just hint of sweet and oh, so delicious!
Looking for more ways to serve it? I also suggest making some Instant Pot Chicken and topping it with the salsa.Print
- 12 large tomatoes, peeled, cored, seeded and diced
- 1 large yellow onion, diced
- 2 large green bell peppers, washed, stem and seeds removed, and diced
- 2–4 jalapeños (depending on how spicy you want it), washed, stem and seeds removed, and diced (leave some seeds in if you like it spicy)
- 4–6 medium garlic cloves, minced
- 1 can (8 oz.) tomato sauce
- 1 can (6 oz.) tomato paste
- 1/2 cup apple cider vinegar
- 1 Tbsp. sugar
- 1 tsp. cumin
- 2 tsp. salt (use canning salt if you plan on canning the salsa after making it)
- 1/2 tsp. ground black pepper
- Juice of 1/2 lime
- 1/4 cup chopped fresh cilantro
- Place all ingredients except the cilantro into the pressure cooker.
- Secure the lid and turn vent to seal.
- Turn on high pressure for 10 minutes.
- Once the timer is complete, natural release for 10 additional minutes*.
- Release any remaining pressure, then safely remove the lid from the pressure cooker. Stir in the cilantro.
- Allow to cool, then transfer to containers with airtight lids for storage (i.e. glass mason jars for canning). If not canning, store in the fridge for up to 7 days.
Cook time does not include time to come to pressure. This will vary by pressure cooker and altitude but generally is between 15-20 minutes.
*If you have the Instant Pot brand, it will start counting back up with an L in front of the numbers.