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This super simple Instant Pot Salsa Verde recipe is easy to make with fresh tomatillos, garlic, jalapeno peppers, onion, and cilantro. This homemade tomatillo salsa is full of fresh, tangy flavors.
Check out my Instant Pot Recipes page for even more delicious recipes.
This flavorful salsa is the perfect dip for chips, and topping drizzled on tacos, chicken, refried beans or anywhere you would normally use salsa roja (red salsa) or pico de gallo. It can also be used to make Chicken Enchiladas Verdes, or Instant Pot Salsa Verde Chicken Tamales.
What does salsa verde mean?
Salsa verde means "green sauce" in Spanish and Italian.
What you will need:
- one pound of tomatillos (approximately 8) - husks removed and rinsed
- two jalapeno or serrano peppers - see note below
- fresh garlic and chopped white onion
- fresh cilantro
- water for the pressure cooker
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How to make tomatillo salsa verde in an instant pot:
Place the tomatillos, garlic and water in the liner of an Instant Pot.
Secure the lid and press the Pressure Cook/Manual button, then use the + or - buttons to adjust the time to 10 minutes on high pressure.
When the pot beeps press/turn the knob to release the pressure (manual pressure release) and remove the lid.
Use a slotted spoon or spider strainer to transfer the tomatillos and garlic to a blender or food processor. Add the jalapeno peppers, chopped onion, salt, and cilantro.
Blend/Pulse for one minute, adding cooking liquid as needed to thin. Adjust seasoning if necessary and serve immediately.
As you can see, the salsa still has a somewhat chunky texture.
Recipe Notes & Tips
- For mild salsa - remove the seeds and ribs from the jalapeno peppers.
- For medium salsa - cut the jalapeno peppers in half and toss them in the blender as is.
- Spicy salsa - use serrano peppers.
- Make sure to remove the center cap or lift the spout cover on the blender to vent while blending. Cover with a kitchen towel if needed to avoid splatters on the ceiling.
- This recipe makes about 2 cups of salsa.
Can I substitute green tomatoes for the tomatillos?
I do not recommend substituting green tomatoes for tomatillos. While very similar and from the same family, they have a completely different taste.
Leftovers?
This salsa verde will keep in the refrigerator, covered for one week. You can also freeze salsa verde in an airtight container or zipper top freezer bag for up to two months.
Tools used to create this recipe
- 6 quart Instant Pot
- Ninja Blender
- Spider Strainer - I have had mine for over 30 years.
- Chefs Knife
- Cutting Board
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More delicious recipes using salsa verde:
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Enjoy!!
Instant Pot Salsa Verde
Equipment
- Pressure Cooker
Ingredients
- 1 cup water
- 1 pound tomatillos husks removed, rinsed
- 2 jalapeno peppers or serrano peppers - see note - cut into chunks
- 2 cloves garlic peeled
- .75 cup chopped cilantro leaves and top part of stems
- 0.33 cup diced white onion
- 1 teaspoon sea salt
- cooking liquid as needed to thin
Instructions
- Place the tomatillos, garlic and water in the liner of an Instant Pot.
- Secure the lid and press the Pressure Cook/Manual button, then use the + or - buttons to adjust the time to 10 minutes on high pressure.
- When the pot beeps press/turn the knob to release the pressure (manual pressure release) and remove the lid.
- Use a slotted spoon or spider strainer to transfer the tomatillos and garlic to a blender or food processor. Add the jalapeno peppers, chopped onion, salt, and cilantro.
- Blend/Pulse for one minute, adding cooking liquid as needed to thin. Adjust seasoning if necessary and serve immediately.
Notes
- For mild salsa - remove the seeds and ribs from the jalapeno peppers.
- For medium salsa - cut the jalapeno peppers in half and toss them in the blender as is.
- Spicy salsa - use serrano peppers.
- Make sure to remove the center cap or lift the spout cover on the blender to vent while blending. Cover with a kitchen towel if needed to avoid splatters on the ceiling.
- This recipe makes 2 cups of salsa. I guessed 2 tablespoons per serving (16 total) to get the nutrition information.
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