Chunky Low FODMAP Instant Pot Salsa

Ingredients

• 2 tablespoons garlic-infused olive oil
• 1 1/2 cups green bell pepper, diced (about 1 large pepper)
• 1/2 cup jalapeño peppers, seeds removed, diced (about 2 medium peppers)*
• 1/2 cup leek, green tops only, finely-chopped
• 1 teaspoon red pepper flakes*
• 1/2 cup water
• 1/4 cup white vinegar (minimum 5% acetic acid)
• 3 tablespoons lime juice, freshly squeezed
• 3 cups fresh common tomatoes* and their juices, or 28 ounce can diced tomatoes and their juices
• 1/2 cup scallions, dark green parts only, chopped
• 1 tablespoon dried chives
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Instructions

1. 1

   Prepare ingredients: Prepare all ingredients per the list above before starting to cook.

2. 2

   Sauté: Hit the “Sauté” button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add garlic-infused olive oil and swirl the Instant Pot to coat the bottom in oil. Add green pepper, jalapeno, and leeks and sauté for 3 minutes, stirring frequently. Add red pepper flakes and sauté for 30 seconds, stirring constantly. Hit “Cancel” on the Instant Pot.

3. 3

   Add liquids and seasonings: Pour in water, vinegar, and lime juice and scrape the bottom of the pot clean with a plastic spoon if needed. Add tomatoes and their juices, scallions, dried chives, cumin, salt, and pepper and stir until combined.

4. 4

   Pressure cook: Close the Instant Pot, set the pressure release valve to “Sealing” (if your model requires it), hit the “Pressure Cook” or “Manual” button, and set the timer for 5 minutes.

5. 5

   Naturally release pressure: Once the cooking cycle has completed, allow the pressure to release naturally for 10 minutes, and then manually release the remaining pressure.

6. 6

   Cool and refrigerate: Open lid and stir salsa. Allow to cool in the Instant Pot, uncovered, for 10 minutes. Transfer to an airtight container and refrigerate for a minimum of 4 hours (preferably overnight) prior to eating. Stir, taste, and adjust seasonings, vinegar and/or lime juice as desired (see notes).

7. 7

   serve with my Low FODMAP Instant Pot Salsa Chicken, as a topping on my Low FODMAP Instant Pot Carnitas, Low FODMAP Wet Burrito Bowls, low FODMAP tacos, nachos, or as a snack with compliant tortilla chips.