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Ingredients

1 ¼ pounds tomatillos, husked and quartered 2 large jalapenos, halved lengthwise 1 medium onion, peeled and quartered ¼ cup water 2 teaspoons minced garlic ¼ cup firmly packed fresh cilantro 1 tablespoon lime juice 1 teaspoon salt

Nutrition Info

7.8 calories carbohydrate: 1.5 g cholesterol: : - fat: 0.2 g fiber: 0.4 g protein: 0.2 g saturatedFat: : - servingSize: - sodium: 73.3 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

4 cups

Salsa verde made easy with the help of your multi-functional pressure cooker. Bottled sauce will never be the same again.