Instant Pot Canned Tomato Salsa

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 nasty, so I choose canned tomatoes during those times. Canned requires cooking for me, so I came up with a recipe for canning salsa in an Instant Pot to simplify things.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 39 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine tomatoes, onion, jalapeño 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.

Step 2

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

Step 3

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