Instant Pot Hot Sauce is tasty and easy to make. A versatile pressure cooker hot sauce recipe that you can make from any variety of chile pepper. Customize the ingredients to make it your own!

Red Hot Sauce

• 3/4 – 1 lb Fresno Peppers, (or Cayenne, or other)
• 1/4 cup Shredded Carrot,
• 6 Cloves of Garlic, peeled and smashed
• 1 Roasted Red Pepper, chopped (I use the jarred ones)
• 1 cup White Vinegar
• 1/4 cup Apple Cider Vinegar
• 1/2 cup Water
• 1 Tablespoon Smoked Sea Salt (or use regular or Kosher salt if that’s all you have)

Green Hot Sauce

• 12-16 oz Green Chiles (Hatch, Jalapeño, etc)
• 8 Cloves of Garlic, peeled and smashed
• 1 Green Bell Pepper, chopped (roast it first for even more flavor!)
• 1 cup White Vinegar
• 1/4 cup Apple Cider Vinegar
• 1/2 cup Water
• 1 Tablespoon  Smoked Sea Salt, (or use regular or Kosher salt if that’s all you have)

Preparation

1. Chop the peppers in thirds. Add to the stainless steel inner liner of the Instant Pot.
2. Add in the remaining ingredients.
3. Close the lid of the pressure cooker and set the steam release knob to the Sealing position.
4. Press Manual (or Pressure Cook function, High Pressure) and use the + or – button to select 2 minutes.
5. When cooking cycle ends, LET IT FULLY NATURALLY RELEASE PRESSURE. Do not do a Quick Release or manually release the pressure. You don’t want to inhale those pepper fumes!
6. After all of the pressure is out of the pot, open the lid carefully, facing it away from your face. Don’t breathe in the fumes!
7. Let the mixture cool, then transfer it to a blender and blend until smooth. You can use an immersion blender (though I find the regular blender makes it smoother). Be very careful, and wear gloves and eye protection.
8. Strain blended mixture through a strainer, and fill your hot sauce bottles! You could also leave unstrained and put in jars to enjoy a thicker hot sauce.
9. The hot sauce gets better as it ages a bit. It will keep in the fridge for several weeks or more!

Cook’s Notes

Hot sauce is fun and easy to make, but please take some simple precautions:

• Wear gloves (I use food service gloves) and eye protection (I wear my reading glasses) when handling and chopping the peppers.
• Clean your knife handle and cutting board well after chopping.
• Let the pressure cooker naturally release the pressure, don’t do it manually as you don’t want the fumes in the air that you might breathe. I learned that the hard way from cooking it on the stove top.
• Open the lid facing away from your face and do not inhale the steam/fumes as it wafts out of the pot! That would not be good.