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.
Servings: 6 Servings
Calories: 139.7kcal
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion chopped
- 2 small carrots diced
- 1 celery stalk diced
- 4 garlic cloves minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoons dried oregano
- ½ teaspoons kosher salt
- 4 cups reduced sodium vegetable broth
- 1 cups water
- 1 14 ounce can petite diced tomatoes
- 2 chipotle peppers seeded & minced
- 2 teaspoons adobo sauce from chipotle can
- 1 cup green split peas
- 12 ounces Little Potato Co. Creamer potatoes diced (I used Blushing Belles)
- 3 tablespoons minced cilantro
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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
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
