This instant pot salsa is easy to make and tastes delicious! It makes 2 quarts of salsa that is perfect for canning, freezing or using fresh, it will stay good in your refrigerator 1-3 months.
If water bath canning then place warm salsa into a clean quart or pint jar. Clean the rims and place the lid on with the outer ring just finger tight so air can escape during the canning process. Process a pint for 25 minutes and process a quart jar for 40 minutes. Place warm jars on a counter top for 24 hours before checking for a seal. The jar will be sealed if the center button on the lid is firmly pressed in. If it pops at all it did not seal and you can repeat the canning process or use immediately or freeze.
This salsa is slightly sweet, if you want a less sweet salsa then reduce the sugar in the recipe. The sugar usually helps balance out the tomato flavor but doesn’t have to make it sweet so if you want it less sweet then add 1 teaspoon instead of 1 1/2 tablespoons.
What you need to make instant pot salsa:
2 Quarts
- 4 pounds tomatoes – diced, skins removed
- 1 large white onion – diced
- 1 large bell pepper – diced
- 1 Anaheim chili pepper – seeds removed
- 1-2 jalapenos – seeds removed, this makes a mild salsa, you can add more for more heat
- 2 teaspoons garlic powder
- 1 tablespoon salt
- 1 1/2 tablespoons sugar – this makes a slightly sweet salsa, if you don’t want sweet then reduce to 1 teaspoon
- 1/4 cup vinegar
- 1 tablespoon chili powder
- 1/3 cup vinegar – added after cooking
Instructions
- Add all ingredients except the 1/3 cup vinegar to the instant pot and cook on high pressure for 20 minutes with a high pressure release.
- Remove 4 cups of liquid when you open the salsa, then simmer for 10-15 minutes or to desired consistency.
- If you want the salsa smooth then blend with an immersion blender or keep it chunky.
- Add the additional 1/3 cup vinegar at this point.
- Place into a jar and water bath can this salsa for 40 minutes for a quart jar or freeze salsa or use immediately. Once canned this salsa will last ~1 year. If frozen it will also last ~ 1 year.
- Unsealed/unfrozen salsa will last in the refrigerator for 1-3 months.
Here are a few other recipes you may love:
Blender Salsa
Easy Fresh Peach Cilantro Salsa
Smoked Sheet Pan Salsa
Instant Pot Blender Salsa
Ingredients
- 4 pounds tomatoes – diced skins removed
- 1 large white onion – diced
- 1 large bell pepper – diced
- 1 Anaheim chili pepper – seeds removed
- 1-2 jalapenos – seeds removed this makes a mild salsa, you can add more for more heat
- 2 teaspoons garlic powder
- 1 tablespoon salt
- 1 1/2 tablespoons sugar – this makes a slightly sweet salsa if you don’t want sweet then reduce to 1 teaspoon
- 1/4 cup vinegar
- 1 tablespoon chili powder
- 1/3 cup vinegar – added after cooking
Instructions
- Add all ingredients except the 1/3 cup vinegar to the instant pot and cook on high pressure for 20 minutes with a high pressure release.
- Remove 4 cups of liquid when you open the salsa, then simmer for 10-15 minutes or to desired consistency.
- If you want the salsa smooth then blend with an immersion blender or keep it chunky.
- Add the additional 1/3 cup vinegar at this point.
- Place into a jar and water bath can this salsa for 40 minutes for a quart jar or freeze salsa or use immediately. Once canned this salsa will last ~1 year. If frozen it will also last ~ 1 year.
- Unsealed/unfrozen salsa will last in the refrigerator for 1-3 months.