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salsa in a bowl with plate of chips

Pressure Cooker Garden Salsa

Connie Taylor
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 1 Pints

Equipment

  • 1 Electric Pressure cooker

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.
This recipe is perfect for water bath canning.
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