Easy, vegan and delicious! This Southwestern Instant Pot Split Pea Soup with Potatoes is fantastic for any night of the week. 140 calories and 2 Weight Watchers Freestyle SP
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5 from 3 votes

Southwestern Instant Pot Split Pea Soup with Potatoes

Easy, vegan and delicious! This Southwestern Instant Pot Split Pea Soup with Potatoes is fantastic for any night of the week. 140 calories and 2 Weight Watchers Freestyle SP
Prep Time10 mins
Cook Time23 mins
Total Time1 hr 8 mins
Course: Entrees, Soups
Cuisine: Southwestern
Keyword: Vegan, Vegetarian
Servings: 6 Servings
Calories: 139.7kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

Instructions

  • Set the Instant Pot to Saute mode and add the olive oil.
  • Add the onion, carrots and celery. Cook, stirring occasionally, until starting to soften, about 3 minutes.
  • Add the garlic, cumin, oregano and salt. Cook for 1 minute.
  • Add the broth, water, tomatoes, chipotle peppers, adobo sauce, split peas and potatoes.
  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Manual mode. Adjust the time to 23 minutes. The Instant Pot will take about 20 minutes to come to pressure.
  • Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
  • Season to taste, serve and garnish with cilantro.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 3 (Points+)

Nutrition

Serving: 1.33Cups | Calories: 139.7kcal | Carbohydrates: 26.6g | Protein: 5.2g | Fat: 1.8g | Saturated Fat: 0.2g | Sodium: 454.2mg | Fiber: 6.8g | Sugar: 7.1g