Place all your whole tomatoes in your 6-quart Instant Pot and gently smash until the skin on your tomatoes breaks and the juices come out (do NOT pulverize your tomatoes, just press on them enough to get the juices out)
Stir in all remaining ingredients except lime, salt and cilantro
Seal and cook on high pressure for 5 minutes
Natural release for 10 minutes, then quick release
In batches, blend cooked ingredients until salsa reaches desired consistent.
Stir in lime juice, cilantro and salt to taste. Then serve with chips.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.