Instant Pot Salsa

Contributor: Brittany Poulson

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.

  • Author: Brittany Poulson
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 2 quarts 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Mexican


  • 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
  • 24 jalapeños (depending on how spicy you want it), washed, stem and seeds removed, and diced (leave some seeds in if you like it spicy)
  • 46 medium garlic cloves, minced
  • 1 can (8 oz.) tomato sauce
  • 1 can (6 oz.) tomato paste
  • ½ 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)
  • ½ tsp. ground black pepper
  • Juice of ½ lime
  • ¼ cup chopped fresh cilantro


  1. Place all ingredients except the cilantro into the pressure cooker.
  2. Secure the lid and turn vent to seal.
  3. Turn on high pressure for 10 minutes.
  4. Once the timer is complete, natural release for 10 additional minutes*.
  5. Release any remaining pressure, then safely remove the lid from the pressure cooker. Stir in the cilantro.
  6. 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.