PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 tbsp olive oil

1 clove garlic, sliced

¹⁄₂ white onion, roughly chopped

1¹⁄₂lbs (680g) tomatillos, husks removed, and quartered

1 jalapeño pepper, stem removed, and roughly chopped

2 tsp kosher salt

Juice of one lime

1¹⁄₂ cups fresh cilantro

1. Select Sauté, and add the olive oil to the inner pot. Add the garlic, onion, tomatillos, jalapeño, and kosher salt. Sauté for 2 minutes, or until liquid begins to appear at the bottom of the pot.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

3. Remove the lid, and add the lime juice and cilantro. Using an immersion blender, purée the ingredients until a smooth texture is achieved and no lumps remain. Alternately, transfer the ingredients to a food processer or blender, and pulse until the desired consistency is achieved.

4. Transfer the cooled salsa to a sealable container. Store in the refrigerator for up to one week, or in the freezer for up to 3 months. Serve chilled.