Southwestern Instant Pot Split Pea Soup
Smoky, hearty split pea soup with chipotle heat, diced potatoes, and warm spices made fast in an Instant Pot. The combination of cumin, paprika, oregano, and adobo creates depth without overpowering the creamy split peas. Serve for weeknight dinners or meal prep, garnished with fresh cilantro. This version shortcuts traditional stovetop cooking while building complex Southwestern flavors.
Ingredients
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 2 small carrots, diced
- 1 stalk celery, diced
- 4 clove garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 4 cup low-sodium vegetable broth
- 1 cup water
- 1 14 oz can small diced tomatoes
- 2 chipotle peppers, seeded and mincedred pepper flakes or jalapeño0.5-1 tsp or 1-2 freshspicy
medium
- 2 tsp adobo sauce, from chipotle can
- 1 cup green split peasyellow split peas1:1legume
high
- 1 ½ lb little potatoes, diced
- 3 Tbsp cilantro, minced
- ½ tsp salt
Instructions
- 1
Set Instant Pot to saute mode and heat olive oil.
- 2
Add onion, carrots, and celery; cook stirring occasionally until starting to soften, about 3 minutes.
- 3
Stir in garlic, cumin, oregano, and salt; cook for 1 minute.
- 4
Add broth, water, tomatoes, chipotle peppers, adobo sauce, split peas, and potatoes.
- 5
Close lid and steam vent; set to high pressure manual mode for 15 minutes.
- 6
Allow natural pressure release for 10 minutes, then manually release remaining pressure.
- 7
Season to taste and serve garnished with cilantro.
Tips
Don't skip natural pressure release; it allows split peas to finish cooking gently and prevents mushy potatoes.
Toast cumin and oregano briefly during saute step to amplify their warm, earthy notes.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months; thaw overnight in fridge before reheating.
Prepare ingredients (chop vegetables, mince garlic, chipotle) up to 1 day ahead. Assemble and cook on the day of serving for best texture.
Ladle into bowls and top with fresh cilantro. Offer lime wedges and extra hot sauce on the side. Pairs well with crusty bread or cornbread.
Common Mistakes
Forget to seed chipotle peppers to avoid overwhelming heat and bitterness.
Skip natural pressure release to prevent mushy split peas and overcooked potatoes.
Use high sodium broth; it concentrates during cooking and oversalts the soup.
Substitutions
medium
high
FAQ
Can I make this on the stovetop?
Yes, simmer covered 45-60 minutes until split peas and potatoes are tender. Reduce broth to 3.5 cups to account for less evaporation in Instant Pot.
What if I don't have chipotle peppers?
Use 0.5-1 tsp red pepper flakes or 1-2 diced fresh jalapenos for heat. Add 0.25 tsp smoked paprika if available to preserve the smoky character.
How long does this keep and can I freeze it?
Store refrigerated up to 4 days. Freeze up to 3 months; thaw overnight before reheating on stovetop or in microwave.