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salsa roja in a bowl surrounded by chips
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4.67 from 66 votes

Salsa Roja in the Instant Pot

Salsa Roja is a cooked restaurant-style salsa made in the Instant Pot. It's healthy, delicious, and easy. Salsa Roja made at home beats the jarred salsa any day! An easy salsa recipe for parties, appetizers, or to use in other recipes.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Sauce
Cuisine: Mexican
Keyword: instant pot, party recipes, salsa
Servings: 16
Calories: 28kcal
Author: Kristina


  • 7 cups tomatoes plum, cherry, grape, garden or beefsteak
  • ¼ - ½ cup jalapenos or chilis fresh or jarred
  • 1 large sweet onion diced
  • 2 bell peppers green or red
  • 4 garlic cloves minced
  • 4 green onions chopped
  • 2 tsp salt
  • cup lime juice
  • 1 tablespoon lemon juice
  • 1 cup cilantro torn


  • Set the Instant Pot to saute on normal (or high) for 3 minutes. Roughly chop the tomatoes and dice the jalapeños. Add to the pot and cook. When finished, press down on the tomatoes with a masher until they pop.
  • Pour in ½ cup of water and deglaze. Add onions, bell peppers, garlic and green onions. Do not mix. Close the lid and seal. Set to pressure cook on high for 5 minutes.
  • Let pressure naturally release for 5 minutes, then quickly release remaining pressure. Open the lid and stir, further crushing the tomatoes with a masher. Drain ½ - 1 cup of liquid, as much necessary for your desired thickness. The salsa will appear watery now but will thicken a bit when chilled.
  • Stir in the lime juice, lemon juice, salt, and cilantro. Mash the salsa to the texture that you'd like. Or, put in a food processor/use immersion blender and blend in 5 second increments to achieve a smooth, restaurant style texture. 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.


This recipe yields about 5 cups of salsa. Calories and nutritional values are approximate and are based on a serving size of ¼ cup of salsa, not including chips or other dipping ingredients.
Much of the water will absorb once the salsa is cooked and chilled, but you should drain about ½ cup of liquid after pressure cooking and before blending/mashing. Some tomatoes are more watery than others so how much excess liquid you have depends on the tomatoes you use.
This salsa tastes best when chilled for a few hours before serving. It can also be frozen or canned for later use.


Serving: 2oz | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 162mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1217IU | Vitamin C: 33mg | Calcium: 18mg | Iron: 1mg