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Instant Pot salsa verde surrounded by chips
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4.52 from 33 votes

Instant Pot Salsa Verde

Instant Pot Salsa Verde is a cooked restaurant-style sweet salsa with a spicy kick. It's healthy, delicious, and easy. Salsa Verde made at home beats the jarred salsa any day! Use Salsa Verde for dipping chips, to make salsa chicken, and drizzled on enchiladas, taquitos, and Mexican-style rice bowls.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Appetizer, Sauce
Cuisine: Mexican
Keyword: instant pot, party recipes, salsa, salsa verde
Servings: 8
Calories: 36kcal
Author: Kristina


  • 1 large onion, chopped
  • 1-2 jalapenos (for a mild version use 1 and hot use 2)
  • 1 garlic clove
  • ½ teaspoon salt
  • 1 ½ pounds tomatillos, husked and roughly chopped (about 16 tomatillos)
  • ¼ cup lime juice (juice of 1 lime)
  • ¼ cup cilantro, torn


  • Add 1 tablespoon of oil to the Instant Pot and set to saute for 2 minutes. Add the onion and jalapenos and cook until time stops, stirring often.
  • Turn off saute and add 1 cup of water. Deglaze the pot by scraping the bottom to release any stuck bits.
  • Add tomatillos, garlic, and salt. Close the lid to sealing position and set to pressure cook on high for 6 minutes.
  • Do a quick release. Using a soup ladle, remove about ½ cup of liquid and discard.
  • Stir in lime juice and cilantro. Use a masher to mash the salsa to the texture that you'd like. Or, put in a food processor/use immersion blender and blend in 30 second increments to achieve a smooth, restaurant style texture. *The salsa will thicken a bit when chilled. If it is too watery for your liking, strain extra liquid using a cheesecloth.
  • Transfer the salsa to covered jars or bowls and chill until ready to serve.


This recipe yields about 2 cups of salsa. It has been tested in both a 6 qt and 8 qt Instant Pot.
Much of the added water will absorb once the salsa is cooked and cooled. You can, however, drain a little water from your finished product if you'd like. It will also thicken a bit while being chilled.
For a mild version of salsa verde, make it with only 1 jalapeno and for a hot salsa, use 2 or even 3 jalapenos. For a completely spice-free salsa verde, omit the jalapenos entirely. Serrano peppers can also be used in place of jalapenos in the same quantity.
*Calories and nutritional values are approximate and are based on a serving size of ¼ cup of salsa only.


Serving: 2oz | Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg