Instant Pot Garden Salsa

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recipe by Barb Musick

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

I find the salsa aisle in my local grocery store a bit overwhelming. So many brands and flavors to choose from, and how do I know it won’t be too spicy for my sometimes-wimpy palate? This is why, for barbecues and Mexican-themed dinners, I always make my own. It guarantees your salsa will be delicious and fresh, and I actually find it relaxing to chop all those veggies. This version is fairly mild, so feel free to add hotter chile peppers or chili powder.

Inspired by:

recipe updated Apr 20, 2020


  • Tomato icon
    8 (1120g)
  • Jalapeño pepper icon
    Jalapeño pepper
    2 (28g)
  • Bell pepper icon
    Bell pepper
    1 (150g)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Red onion icon
    Red onion
    1 (135g)
  • Ground cumin icon
    Ground cumin
    1 tbsp (6g)
  • Salt icon
    3 tsp (18g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Baking soda icon
    Baking soda
    about ½ tsp (2g)
  • Tomato paste icon
    Tomato paste
    about ¼ cup (66g)
  • Cilantro icon
    as needed
  • Lime juice icon
    Lime juice
    2 tbsp (30g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add garlic clove, red onion, tomato, ground cumin, jalapeño pepper, salt, bell pepper, black pepper, yellow onion and baking soda to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 5 min
  4. Natural release - 10 min
  5. Quick release
  6. Add tomato paste, cilantro and lime juice to the salsa
  7. Stir and let cool
  8. Serve
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