Name: Instant Pot Canned Tomato Salsa
Ingredients: 1 (28 ounce) can crushed tomatoes; 1 small onion, diced; 2 jalapeno peppers, seeded and diced; 0.25 cup white distilled vinegar; 0.25 cup water; 2 teaspoons sea salt; 2 teaspoons minced garlic; 0.5 teaspoon ground cumin; 0.5 cup chopped fresh cilantro; 1 tablespoon lime juice

Ingredients

1 (28 ounce) can crushed tomatoes
1 small onion, diced
2 jalapeno peppers, seeded and diced
0.25 cup white distilled vinegar
0.25 cup water
2 teaspoons sea salt
2 teaspoons minced garlic
0.5 teaspoon ground cumin
0.5 cup chopped fresh cilantro
1 tablespoon lime juice

Steps

Combine tomatoes, onion, jalapeños, vinegar, water, sea salt, garlic, and cumin in 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 15 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Pull out the inner pot; cool for 5 minutes.
Stir in cilantro and lime juice until incorporated.