Name: 3 Ingredient Instant Pot Pineapple Salsa
Prep time: 2 min
Cook time: 13 min
Total time: 17 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 15ounce can crushed pineapple; 1 small scotch bonnet or jalapeno pepper, halved; 1 small onion, diced

This is a warning: this Instant Pot pineapple salsa is HOT. My husband loves super hot salsa, so I took on the challenge of making him an easy pineapple salsa he would love. Mission accomplished.

This salsa recipe is made in the Instant Pot, which means it can be done in no time and you can challenge your spicy food lover to a taste test in about 15 minutes.

Why make it in the Instant Pot? Because this is the kind of salsa you’d find at your favorite Mexican restaurant. It’s not the usual chunky pineapple salsa, and it also used canned pineapple.

Canned Pineapple is the Secret

We have some kind of obsession with canned pineapple. We love using it in cream cheese wontons, and on top of pork, and under chicken, and and and…

So, yeah. Canned pineapple is always in our pantry. This means it was the perfect ingredient in our pineapple salsa.

To make the salsa extremely hot, we used one scotch bonnet pepper with the seeds removed. Add a chopped yellow onion, and you have the easiest and hottest salsa you’ll put on your tongue.

Not Just Hot – It Has Flavor

When my husband first tried the pineapple salsa, he commented that it wasn’t just hot, it had a good flavor to it. He said most hot sauces and hot salsa tends to just be hot, but doesn’t have much flavor. Not this recipe.

This was delightful to me because there isn’t much to this recipe. When eaten with a salty tortilla chip, it completes the experience.

How To Make Pineapple Salsa In The Instant Pot

I can’t stress enough how easy this pineapple salsa recipe is, especially since you use the Instant Pot. One thing to mention is that you will need to use a blender, as well.

Well, you don’t have to, but we wanted a smooth salsa. If you plan on taking the pepper out after cooking, and don’t mind the onion being chunky, then no blender needed.

Add the canned crushed pineapple with juice, medium chopped onion, and whole pepper with the seeds removed.

Place on manual and high pressure for 8 minutes. Allow it to naturally release.

Place the cooked salsa in your blender or food processor. Blend until smooth, about 15 to 20 seconds.

Place in a glass or metal container, and let cool. Or, eat it warm if you can’t wait, like my husband.

Just so you have it, I’ve created an official recipe card for you below. This 3 ingredient pineapple salsa is so simple, it seems silly to give you a recipe. But, just in case you want it, here ya go.