Easy, vegan, and delicious! This Southwestern Instant Pot Split Pea Soup with Potatoes is fantastic for any night of the week.
- Instant Pot
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 2 small carrots, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 (14 oz) can small diced tomatoes
- 2 chipotle peppers, seeded and minced
- 2 tsp adobo sauce (from chipotle can)
- 1 cup green split peas
- 1.5 lbs little potatoes, diced
- 3 Tbsp cilantro, minced
- 1/2 tsp salt
Set the Instant Pot to sauté mode and add the olive oil.
Add the onion, carrots and celery. Cook, stirring occasionally, until starting to soften, about three minutes.
Add the garlic, cumin, oregano, and salt. Cook for one 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 15 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.