Pressure Cooker Peach Salsa Recipe

Pressure Cooker Peach Salsa Recipe
Pressure Cooker Peach Salsa Recipe photo by Taste of Home
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Pressure Cooker Peach Salsa Recipe

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Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 min. + releasing
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 min. + releasing

Ingredients

  • 4 pounds (about 12) medium tomato, chopped
  • 1 medium onion, chopped
  • 4 jalapeno pepper, seeded and finely chopped
  • 1/2 to 2/3 cup packed brown sugar
  • 1/4 cup minced fresh cilantro
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 4 each chopped peeled fresh peaches (about 4 medium), divided
  • 1 can (6 ounces) tomato paste

Directions

In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in 2 cups peaches. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 3 minutes. When finished cooking, quick release pressure according to manufacturer's instructions.
Stir tomato paste and remaining peaches into pressure cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving. Yield: 11 cups.
Originally published as Pressure Cooker Peach Salsa in One Pot Instant Pot Summer 2018

Nutritional Facts

1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

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  • 4 pounds (about 12) medium tomato, chopped
  • 1 medium onion, chopped
  • 4 jalapeno pepper, seeded and finely chopped
  • 1/2 to 2/3 cup packed brown sugar
  • 1/4 cup minced fresh cilantro
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 4 each chopped peeled fresh peaches (about 4 medium), divided
  • 1 can (6 ounces) tomato paste
  1. In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in 2 cups peaches. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 3 minutes. When finished cooking, quick release pressure according to manufacturer's instructions.
  2. Stir tomato paste and remaining peaches into pressure cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving. Yield: 11 cups.
Originally published as Pressure Cooker Peach Salsa in One Pot Instant Pot Summer 2018

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