Instant Pot Salsa Recipes

INSTANT POT SALSA

Steps:

• Add all ingredients into Instant Pot, stir to combiner
• Press manual. Set timer to 30 minutes at high pressure
• Natural Release for 10 minutes
• Cool and store in air tight containers in the refrigerator

INSTANT POT SALSA CHICKEN

Steps:

• Marinate Chicken Breasts: Add 1 tsp (2.7g) cumin powder, 1 tsp (0.9g) dried oregano, 1 tbsp (15ml) regular soy sauce, ½ tsp (3g) table salt, 90ml juice from 1 lime, and 1 cup (250ml) unsalted chicken stock to Instant Pot's inner pot. Mix well. Add in 4 chicken breasts, then marinate for 30 minutes to 2 hours in the fridge.
• Pressure Cook Salsa Chicken: Add diced garlic cloves, onion, and Jalapeno in Instant Pot. *Note: You can add in 1½ cup finely chopped cilantro at this point. However, we added the cilantro after pressure cooking because we enjoy the fresh and stronger taste. Layer 1 can (796g) diced fire-roasted tomatoes on top of everything. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then 10 minutes Natural Release. Remove the lid carefully.
• Season & Thicken Salsa Sauce: Set aside the 4 chicken breasts, then check their internal temperature at its' thickest part. *Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. *Pro Tip: If the chicken's temperature is off by more than 10°F, quickly place them back in the Instant Pot. Close the lid, and let the residual heat in Instant Pot cook the chicken for 1 - 2 more minutes. Bring the salsa mixture to a simmer with the "Saute More" function. *Note: If you haven't added the cilantro, add them in now. Let the salsa simmer and thicken for a few minutes. Stir occasionally. Season by adding half of the smoked cheddar cheese and mozzarella cheese to the salsa. Taste and adjust the seasoning by adding more salt (you may need roughly 1 - 2 large pinch of salt). Please taste and adjust accordingly!
• Serve: You can serve the Salsa Chicken by drizzling the salsa sauce on top of the chicken, then garnish with finely chopped cilantro and cheese. Enjoy~
• Optional - Melt Cheese: If you want to kick it up a notch, use the Air Fryer Lid or an oven to melt some tasty cheese on top of the chicken! Place the air fryer basket with the tray on the middle rack in Instant Pot. Place the chicken breasts on the air fryer tray in Instant Pot. Layer some salsa sauce on top, then sprinkle a mixture of smoked cheddar cheese and mozzarella cheese on top. Place the air fryer lid on the Instant Pot. Press the "Air Fry" button, set the Temperature to 400°F, and Cooking Time to 10 minutes. *Pro Tip: It'll take roughly 6 - 8 minutes + preheat time.

INSTANT POT SALSA

Steps:

• Set the Instant Pot to saute mode on normal/high and the timer for 3 minutes. Add tomatoes and jalapeños to the heated inner pot and cook, stirring frequently. When the 3 minutes is up, press down on the tomatoes with a masher to break them down slightly. Scrape the bottom of the inner pot with a wooden spoon to ensure nothing is stuck to the bottom.
• Add onion, bell peppers, garlic and green onions. Close the lid and seal. Set to pressure cook on high for 5 minutes.
• Let pressure naturally release for 5 minutes, then quickly release the remaining pressure. Open the lid and stir, further crushing the tomatoes with a masher.
• Stir in the lime juice, lemon juice, salt, and cilantro. Blend the salsa to the texture that you'd like using an immersion blender or potato masher. For a smoother texture, run the salsa through a food processor or blender. Taste and add more salt, lime juice or cilantro as desired.
• Transfer the salsa to covered jars or bowls and chill for at least 2 hours until ready to serve.

INSTANT POT® SALSA CHICKEN

Steps:

• Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
• Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.

INSTANT POT® SALSA VERDE

Steps:

• Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of 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 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
• Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
• Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

MANGO-DRAGON FRUIT SALSA

Steps:

• Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.