Instant Pot® Pickled Jalapeno Rings

Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3… Refrigerate for up to 1 month.

Step: 1

Slice jalapenos into thin rings using a mandoline.

Step: 2

Combine jalapeno rings, vinegar, water, garlic, sugar, and sea salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.

Step: 3

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 4

Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.

Per Serving: 13 calories; protein 0.4g; carbohydrates 2.6g; fat 0.2g; sodium 110.6mg.

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