Pressure Cooker Pickled Jalapeño Slices
These pickled jalapeño slices balance bright tang with a gentle garlicky sweetness, delivering crisp heat that perks up every bite. Pressure Cooker Pickled Jalapeño Slices are ideal for topping tacos, burgers, and nachos, or stirring into salsas and salads when you want a clean, briny kick without overpowering the dish.
- Prep10 mins
- Cook10 mins
- Serves16
- DifficultyEasy
- 1
Use a mandoline to cut jalapeños into thin rings.
- 2
Add jalapeño rings, vinegar, water, garlic, sugar, and sea salt to a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Choose high pressure per the manufacturer's directions; set the timer to 0 minutes. Allow 10 minutes for the pressure to build.
- 3
Carefully release the pressure using the quick-release method as directed by the manufacturer, about 5 minutes. Unlock and remove the lid.
- 4
Ladle the jalapeño rings and cooking liquid into 2 pint-sized jars and place them in the refrigerator immediately to cool.
- Calories 20.3 kcal Low Source
- Protein 0.45 g Low Source
- Carbs 3.18 g Moderate
- Total Fat 0.46 g Low Source
- Saturated Fat 0.08 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 4.94 mg Low Source
- Fiber 1.02 g Low Source
- Sugar 2.29 g Low Source
- Added Sugar 0.31 g Low Source
- Calcium 3.64 mg Low Source
- Iron 0.08 mg Low Source
- Potassium 74.35 mg Low Source
- Vitamin A 15.93 mcg_rae Low Source
- Vitamin C 33.62 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄