• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Happy Foodie
  • Home
  • Recent Posts
  • Recipes
  • Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook's Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
subscribe
search icon
Homepage link
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
×
Home » Blog Recipe Posts » Condiments and Sauces

Instant Pot Hot Sauce

September 13, 2020 by Sandy 47 Comments

Jump to Recipe

Instant Pot Hot Sauce is fast and so fun to make! Grab your favorite chili peppers and a few other simple ingredients. You can control the flavor and heat, and it tastes great! Pressure cooker hot sauce makes awesome gifts, too!

Four bottles of red hot sauce in front of pressure cooker

 
Originally published 9/15/17

Instant Pot Hot Sauce

My kitchen smells amazing right now! I'm cooking up a batch of Instant Pot Hot Sauce in my "Magic Pot!"

If you are wondering what to do with the chili peppers from your garden, I would say make some tasty hot sauce!

Pike Place Market Produce with several hanging chili and garlic garlands

If I don't grow my own chili peppers, I get them from Seattle's Pike Place Market. We get down there a few times a year. The Market usually has great produce. Plus it's fun to walk around and see everything.

Pike Place Market Produce display with a large green lizard on top of avocados

I found some lovely Fresno chiles, which are perfect for a nice red hot sauce (You can use any type of hot chile pepper!). There are so many hot sauce varieties out there, and we have several flavors we have picked up over time. I really like making my own though.

This Instant Pot Hot Sauce is really fast to make! For me, the best part is not having to stand over the stove stirring and breathing in those capsaicin fumes (which you shouldn't do!)!

Several Fresno chiles

Quick Cook Time!

When I cook vegetables in my electric pressure cooker, depending on the type of veggie, I will only cook for 0 (yes, with the IP you can choose to cook for 0 minutes!) up to 3 minutes, on the average.

This recipe can cook 2-4 minutes with great results.

How Many Chili Peppers per Batch?

I normally use 1 pound of the hot chili peppers per batch, feel free to double or triple the recipe. You can keep the cook time the same.

If you are going to double the recipe, buy double the amount of glass bottles. I know that sounds obvious, but it's easy to forget.

This recipe is written for 12 oz of chili peppers, but feel free to use a full pound. You will need an extra hot sauce bottle or two.

Bottles of green and red hot sauce in front of pressure cooker

This Instant Pot Hot Sauce recipe is a little sweet, a touch smoky (I use alder smoked sea salt as a substitution for oak wood blocks), and HOT! I find myself reaching for it whenever I have Eggs in Tomato Sauce, Tacos, or Refried Beans, as it just goes with so many foods! Kicks them up a few notches!

Green hatch chiles on brown fabric background
These Hatch green chiles are a milder chile, and they make an awesome green, or verde hot sauce (They also make the BEST Black Bean Soup!!)

Several bottles of green hot sauce in front of pressure cooker

It's really not that difficult to make pressure cooker Hot Sauce, and the results are delicious! It gets better within a couple of weeks, as aging helps develop the flavors. I keep it in the fridge for up to 6 months (maybe longer, but ours never lasts that long!).

Pouring hot sauce into small glass bottles using a funnel

When you make homemade hot sauce, you will want to take simple precautions so you don't burn your eyes or inhale those strong capsaicin fumes (basically anything with strong fumes I let naturally release, such as vanilla, as it has alcohol in it).

Gloves (I have some food service gloves), eye protection (I just wear my reading glasses!), natural release of the pressure, washing your knife handle (I made the mistake of not doing that once) and cutting board, etc.

Please read the instructions in the recipe and heed my warning about safety! I hope I don't make it sound scary, but if you have ever touched your eye after touching a hot pepper... Ouch!

follow my Simply Happy Foodie pinterest board

4.93 from 13 votes
Four bottles of red hot sauce in front of pressure cooker
Print
Instant Pot Hot Sauce
Prep Time
25 mins
Cook Time
2 mins
Pressure Building and Release
50 mins
Total Time
1 hr 17 mins
 

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!

Course: condiments
Cuisine: American
Keyword: pressure cooker hot sauce
Servings: 4 5 oz bottles
Calories: 10 kcal
Author: Sandy Clifton
Ingredients
Red Hot Sauce
  • ¾ - 1 lb Fresno Peppers, (or Cayenne, or other)
  • ¼ cup Shredded Carrot,
  • 6 Cloves of Garlic, peeled and smashed
  • 1 Roasted Red Pepper, chopped (I use the jarred ones)
  • 1 cup White Vinegar
  • ¼ cup Apple Cider Vinegar
  • ½ cup Water
  • 1 Tablespoon Smoked Sea Salt (or use regular or Kosher salt if that's all you have)
(4) 5oz Glass Hot Sauce Bottles (available on Amazon)
Optional Add-Ins
  • 1 Tablespoon Smoked Paprika
  • 2 Chipotle Chiles in Adobo
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
  • ¼ cup Apple Cider Vinegar
  • ½ cup Water
  • 1 Tablespoon Smoked Sea Salt, (or use regular or Kosher salt if that's all you have)
(4) 5-ounce Glass Hot Sauce Bottles (available on Amazon)
Instructions
  1. Cut the tops off of the peppers and discard. 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 +/- 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!

Recipe Notes

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

  1. Wear gloves (I use food service gloves) and eye protection (I wear my reading glasses) when handling and chopping the peppers.
  2. Clean your knife handle and cutting board well after chopping.
  3. 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. Maybe open a window as well.
  4. 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.

Resources to Make This Hot Sauce Recipe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I like to make fermented hot sauce as well. I really like the flavor, and oak (like in wine making), gives the sauce a nice smoky taste. I have a batch in the pantry, fermenting away. This is a nice method to bring in more complex flavors. It just takes a lot longer. I will ferment it, then let it age for a year or more (it's been 3 years and almost time!), and it will be ready soon. Patience.

More Condiments and Sauces

  • Cilantro Cream Sauce in a green bowl with a spoon
    Cilantro Cream Sauce
  • Tzatziki Sauce in a bowl with garnishes
    Tzatziki Sauce
  • Southwest Buttermilk Chicken Marinade in a mason jar with a spoon
    Southwest Buttermilk Chicken Marinade
  • Cream of Mushroom Soup in a jar
    Homemade Condensed Cream of Mushroom Soup

Sharing is caring!

7936 shares
  • Tweet
  • Share

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Carla J Smith

    October 16, 2023 at 12:25 pm

    Love both recipes!! Want to use the last of our peppers and give out as gifts. How long is the hot sauce good for when refrigerated. Also, can it be frozen for later use?
    Thank you

    Reply
    • Sandy

      October 16, 2023 at 9:43 pm

      I have had some for over 6 months in the fridge. Not sure if that is safe or not, but I'm still here. It can be frozen, just give it a good mix when thawed. Maybe even a quick blend if it was to separate.

      Reply
« Older Comments

Primary Sidebar

Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Sandy wearing a black shirt and a red apron

More about me →

Reader Favorite Recipes

  • Easy Slow Cooker Meatloaf on a white plate garnished with parsley
    Easy Slow Cooker Meatloaf
  • Air Fryer Rib Eye Steak
    Air Fryer Rib Eye Steak
  • Slow Cooker Cheesy Scalloped Potatoes
    Slow Cooker Cheesy Scalloped Potatoes
  • Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley
    Instant Pot Short Ribs

More favorites

Footer

↑ back to top

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2025.  All rights reserved.

Disclaimers

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

About

  • About
  • Contact
  • Meet Gizmo, Our Foodie Pug

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
Instant Pot Hot Sauce in glass jars in front of IP