Pour 1 Cup of Water into the Instant Pot, add 6 Green Jalapeños & 5 Garlic Cloves . Seal the Instant Pot lid and choose High Pressure for 2 Minutes. When the timer is up, immediately switch the knob to venting to release the steam, when the pin drops open the lid. Drain the water.
Place the Jalapeños & Garlic Cloves and into a blender, add ½ Teaspoon Kosher Salt, ¼ Cup Avocado Oil, 1 Teaspoon Lime Juice, and a quarter of an Onion and blend on high for 2-3 Minutes, it should look smooth and creamy. Taste and season with more salt if needed. Refrigerate for about 2 hours before serving, keep it sealed in the refrigerator and use within 7 days. Enjoy!