Instant pot salsa is so fast to make and is just exploding with flavor that the instant pot brings together. Make your favorite resturant-style salsa at home with fresh tomatoes for a flavor that's just better then jarred salsa!
SAVE THIS RECIPE
Enter your email below and we'll send it right to your inbox.
I think to make salsa in the summertime when tomatoes are at their freshest. Enjoy salsa cold with tortilla chips, easy peasy.
I like to serve it with elote street corn dip. You can also enjoy this salsa on Mexican recipes like Instant Pot chicken tacos. For an extra special treat, serve with a sweet strawberry margarita cake for dessert.
Here is why this recipe is amazing:
- Tastes like restaurant salsa - This amazing salsa tastes just like the salsa they bring to your table at many Mexican restaurants. While I've made quick blender salsa before, I do like cooking the tomatoes in the instant pot for a thicker salsa that has more developed flavors.
- Perfect for summer tomatoes - Tomatoes are fresh and plentiful in the summer, especially if you garden. This recipe can be made any time of the year, but is perfect for when tomatoes are overflowing (and inexpensive!)
- Easy to customize - make this salsa to your own level of spiciness!
Ingredients needed:
Ingredient notes:
- 8 medium Roma tomatoes - 8 Roma tomatoes is about 2 pounds, you can use other types of tomatoes but I've found Roma tomatoes gives salsa a really good flavor and a thicker texture. You can use any flavorful tomatoes you prefer
- 1 medium onion chopped - purple, white or yellow onion all work
- 2 tablespoon minced garlic - I used the jarred garlic, but you can also use two cloves of fresh garlic
- 3 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon pepper
- 2 tablespoon paprika
- 1 medium jalapeño deseeded, see notes about changing the spice level with the jalapeño in the recipe card at the bottom of the page.
- 1 tablespoon salt
- ½ medium bunch cilantro fresh
- 1 large lime
Substitutions
How to make Instant Pot Salsa
- STEP 1 Core all of the tomatoes and place in the instant pot. I find they cook more evenly side-by-side instead of layered on top of one another. Smash each tomato with a large spoon or your hand in the center enough that the skin of the tomatoes is split.
- STEP 2 Add the onion, garlic, cumin, chili powder, paprika and jalapeño to the tomatoes.
- STEP 3 Close the instant pot and seal the lid. Pressure cook the mixture on high for five minutes. Allow the mixture to have a 10-minute natural release after cooking before opening the pot.
- STEP 4 Carefully manually release the instant pot by pulling the valve toward you to release any additional hot steam, being careful not to burn yourself on the hot steam escaping.
- STEP 5 Place the tomato mixture from the instant pot, juice from one lime, salt, and cilantro to a blender. Pulverize until you have reached your desired consistency, usually about 6-7 pulses for us. Then pour, serve and enjoy!
How to store instant pot salsa
Store salsa in an airtight covered container in the refrigerator. Expect the salsa will last for between 5-7 days.
Frequently asked questions, answers and tips:
Yes, tomato salsa can easily be canned at home with just a water bath. See more instructions for how to can homemade salsa here. I recommend making a double batch of salsa if you plan on canning it.
Yes salsa does freeze well, though the texture may be slightly different once you warm it back up. Usually if I freeze salsa I'll use it in cooking dishes over enjoying it with chips.
Yes you can use whatever tomatoes you have. I prefer romas because they give a great texture along with flavor. The type of tomato can effect how liquidy the salsa is.
Instant Pot Salsa
Ingredients
- 8 medium Roma tomatoes 8 Roma tomatoes is about 2 pounds
- 1 medium Onion chopped
- 2 tablespoon minced garlic
- 3 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon Black Pepper
- 2 tablespoon Paprika
- 1 medium jalapeño deseeded, see notes
- 1 tablespoon Salt
- ½ medium bunch cilantro fresh
- 1 large lime
Instructions
- Core all of the tomatoes and place in the instant pot. I find they cook more evenly side-by-side instead of layered on top of one another. Smash each tomato with a large spoon or your hand in the center enough that the skin of the tomatoes is split.
- Add the onion, garlic, cumin, chili powder, paprika and jalapeño to the tomatoes.
- Close the instant pot and seal the lid. Pressure cook the mixture on high for five minutes. Allow the mixture to have a 10-minute natural release after cooking before opening the pot.
- Carefully manually release the instant pot by pulling the valve toward you to release any additional hot steam, being careful not to burn yourself on the hot steam escaping.
- Place the tomato mixture from the instant pot, juice from one lime, salt, and cilantro to a blender. Pulverize until you have reached your desired consistency, usually about 6-7 pulses for us. Then pour, serve and enjoy!
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
QR Code Instructions
Open the camera on your phone and scan the QR code below to go directly back to the full recipes at FunRecipeIdeas.com
this recipe was created by:
Fun Recipe Ideas Kitchen
We're a team of passionate food lovers dedicated to making cooking easy, fun, and stress-free.
Whether you need quick weeknight dinners, comforting classics, festive holiday favorites, or indulgent desserts, we've got you covered!
Comments
No Comments