Instant Pot® Canned Tomato Salsa recipe

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Ingredients

1 (28 ounce) can crushed tomatoes
1 small onion, diced
2 jalapeno peppers, seeded and diced
¼ cup white distilled vinegar
¼ cup water
2 teaspoons sea salt
2 teaspoons minced garlic
½ teaspoon ground cumin
½ cup chopped fresh cilantro
1 tablespoon lime juice

Nutrition Info

38.7 calories
carbohydrate: 8.7 g
cholesterol: : -
fat: 0.4 g
fiber: 2.2 g
protein: 1.9 g
saturatedFat: : -
servingSize: -
sodium: 571.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes, onion, jalapeno peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.

  3. Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.

Recipe Yield

8 servings

Recipe Note

Nothing beats fresh salsa in a blender when tomatoes are in season but when they are not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are just nasty so I choose canned tomatoes during those times. Canned requires cooking for me so I came up with an Instant Pot® recipe to simplify things.

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