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Do you love a good homemade salsa? Make your own Mexican restaurant quality salsa right in the pressure cooker. This Instant Pot Salsa pairs well with chips, quesadillas, tacos, burritos and more!
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Check out my Instant Pot BBQ Chicken Wings and my Instant Pot Turkey Burgers for more delicious recipes!
This homemade Instant Pot salsa recipe is zesty, fresh, and easy to make! It's made with simple ingredients like fresh tomatoes, onions, bell pepper, jalapeño and more. This salsa is perfect for you next Mexican fiesta!
Why You’ll Love This Recipe
- Your family and friends are going to love this salsa!
- Have delicious salsa in less than 30 minutes.
- The Instant Pot does all the work.
- It's healthy, delicious, and easy.
- A great salsa recipe for parties and appetizers.
Ingredients You’ll Need
- Fresh Tomatoes: You can use your favorite fresh tomatoes.
- Onions: I use a blend of white and red onions.
- Jalapeño: Leave the seeds if you want the salsa to be spicier!
- Bell Peppers: I use green bell peppers, but you can use any color.
- Ground Cumin: Adds a warm and earthy flavor to the salsa.
- Minced Garlic: A must in homemade salsa!
- Lime Juice: You can use either lemon or lime.
- Tomato Paste: Adds a nice meaty texture.
- Cilantro: I love cilantro in this recipe, but if you don't you can omit it.
- Salt & Pepper: Add a bit of salt and pepper, to taste.
Step-By-Step Instructions
Step 1:
Add all the ingredients to the Instant Pot, except for the cilantro, salt and pepper.
Step 2:
Set the Instant Pot to high pressure for 5 minutes. Let the Instant Pot release naturally, then remove the lid.
Step 3:
Stir the ingredients then add the cilantro, and salt and pepper to taste. Mix well.
Step 4:
Let the salsa cool to room temperature, then transfer to a bowl and chill before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips & Variations
- Adjust the spices to your own taste buds; increase the heat level by leaving the seeds in the jalapeños.
- The secret is to chop up the vegetables before starting the Instant Pot.
- Mix it in with corn or a veggie medley and it would be a great side dish.
Storing & Freezing
Storing: Store in an airtight container in the refrigerator for up to a week.
Freezing: Place in a freezer safe container and freeze for 2-3 months.
Recipe FAQ's
Roma tomatoes are ideal for salsa making because they have less seeds and are sweet, but you can use your favorite tomatoes.
You can use canned whole tomatoes and dump them in along with the juice.
Toss in more peppers! Leave the seeds for added heat.
If you prefer a thicker salsa, don't blend it up to leave it chunkier. For a thinner, restaurant style salsa, blend it in a bender until it's the consistency you like.
You can also find my FREE Instant Pot cheat sheets here.
More Instant Pot Recipes
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Instant Pot Salsa
Ingredients
- 8 cups diced fresh tomatoes
- ½ cup diced white onion
- ½ cup diced red onion
- 1 jalapeño seeded and diced
- 2 green bell peppers diced
- 1 teaspoon ground cumin
- 1 tablespoon mined garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon tomato paste
- 2 tablespoons minced cilantro
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add all the ingredients to the Instant Pot, except for the cilantro, salt and pepper.
- Set the Instant Pot to high pressure for 5 minutes. Let the Instant Pot release naturally, then remove the lid.
- Stir the ingredients then add the cilantro, and salt and pepper to taste. Mix well.
- Let the salsa cool to room temperature, then transfer to a bowl and chill before serving.
Notes
- The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn't actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
- Adjust the spices to your own taste buds; increase the heat level by leaving the seeds in the jalapeños.
- The secret is to chop up the vegetables before starting the Instant Pot.
- Storing: Store in an airtight container in the refrigerator for up to a week.
- Freezing: Place in a freezer safe container and freeze for 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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