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Pressure Cooker Garden Salsa
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Course
Appetizer
Cuisine
American
Servings
5
Pints
Ingredients
4
C
tomatoes
cored, peeled and diced
1
medium onion
diced
2
large green bell peppers
trimmed, seeded and diced
2
jalapeno peppers
trimmed, seeded and diced (leave seeds in for more heat)
1/2
C
diced hot peppers
your choice, optional
4
garlic cloves
minced
1
tbsp
cumin
2
tbsp
kosher salt
1
tbsp
cayenne pepper sauce
1/2
C
apple cider vinegar
1 15
oz
can tomato sauce
1 6
oz
can tomato paste
Instructions
Combine all ingredients in the pot of the pressure cooker.
Place the lid on the unit and turn to locked position.
Turn the steam release valve to sealing.
Press the manual button and adjust the time for 10 minutes.
Once the unit has finished cooking, allow the pressure cooker to naturally release the steam.
After the steam has finished releasing, remove the lid and stir.
Allow the salsa to cool for about 20 minutes.
Ladle into wide mouth pint jars and seal with lids.
Place in the refrigerator to chill before serving.
Notes
Note: The Instant Pot Electric pressure cooker is not made for canning, as the unit does not meet the required pounds of pressure.