Pressure Cooker Smoky Habanero Hot Sauce

You don't need to buy hot sauce at the store--cross this condiment off your grocery list and make your own! Thanks to your Instant Pot, a few cans of this zippy sauce can be ready to go in just over an hour.

Pressure Cooker Smoky Habanero Hot Sauce
Photo: Jason Donnelly
Prep Time:
45 mins
Cook Time:
10 mins
Total Time:
1 hrs 5 mins
4 or 5 (4-oz.) jars


  • 2 cup cider vinegar

  • 1 ½ cup finely chopped carrots

  • 1 cup finely chopped white onion

  • 1 cup finely chopped red sweet pepper

  • ¼ cup lime juice

  • 1 - 3 canned chipotle peppers in adobo sauce

  • 1 tablespoon adobo sauce from chipotle peppers

  • 4 cloves garlic, minced

  • 1 teaspoon salt

  • ¾ cup seeded and finely chopped fresh Fresno or jalapeño chile peppers*

  • cup seeded and finely chopped fresh habanero or jalapeño chile peppers*


  1. In a 6-qt. electric or stove-top pressure cooker combine first nine ingredients (through salt).

  2. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully. Cool mixture slightly.

  3. Working in batches, transfer carrot mixture to a blender or food processor and add Fresno and habenero peppers. Cover and blend or process until smooth. Press through a fine-mesh sieve; discard solids. Return carrot puree to pressure cooker. Set electric cooker on sauté setting or place stove-top cooker over medium heat and simmer, uncovered, 10 minutes, stirring occasionally.

  4. Ladle hot pepper sauce into hot, sterilized 4-oz. canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  5. Store in refrigerator up to 6 months, waiting 2 weeks before serving. Or process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. Let stand at room temperature 2 weeks before serving.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

4 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 98
Calories 4
% Daily Value *
Sodium 28mg 1%
Total Carbohydrate 1g 0%
Vitamin C 3.2mg 16%
Calcium 2mg 0%
Potassium 19mg 0%
Folate, total 1.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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