by Diana Rattray
This Instant Pot is a fabulous way to make Mulligatawny soup in record time. This wonderful Indian soup boasts a symphony of flavors, including ginger, curry seasonings, coconut, tomatoes, hot pepper, rice, and red lentils. Chicken is added to this version, making it a hearty dinner soup. If you prefer a vegetarian soup, omit the chicken and replace the chicken stock with vegetable broth. Add about 1/3 cup of brown rice along with the lentils, if you like, or serve the soup with hot cooked brown parsi rice.
Don’t be intimidated by the long list of ingredients; it’s really quite an easy recipe. Just have all of the ingredients out and ready to go and prep is a snap.
Serve the soup with naan bread and garnish servings with chopped cilantro or green onions. Enjoy!
This Instant Pot chicken with bacon and wine is another tasty pressure cooker chicken dish you might like. Or this Tuscan-style Instant Pot chicken with sun dried tomatoes and garlic might appeal to you. This old-fashioned Instant Pot cock-a-leekie soup is another tasty option.
Instant Pot Chicken Mulligatawny Soup
Make a rich and hearty chicken mulligatawny soup in record time in your Instant Pot pressure cooker. This soup includes chicken and vegetables in a delicious spiced coconut curry broth.
- Prep Time: 20 minutes
- Pressure Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup, Indian Cuisine, Instant Pot, Chicken, Lentils
- Method: Pressure Cook
- Cuisine: Indian
Ingredients
- 3 tablespoons ghee (or half unsalted butter and half olive oil)
- 1 1/2 cups chopped onion
- 1 1/2 cups diced carrot
- 1 to 2 hot chili peppers, minced (such as red Fresno, hot cherry, or jalapeno)
- 5 cloves garlic, minced
- 1 1/2 tablespoons minced ginger
- 3 tablespoons curry powder (or to taste)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt (or to taste—less if chicken stock is salty)
- 1/2 teaspoon freshly ground black pepper
- Dash cayenne pepper
- 2 large Granny Smith apples (peeled and diced—about 1 1/2 cups diced)
- 2 (14.2-ounce) cans petite cut diced tomatoes
- 3/4 cup red lentils
- 4 cups chicken stock (unsalted or low sodium)
- 3 cups diced cooked chicken
- 1 (13.5-ounce) can coconut milk (not light)
- Optional garnish: chopped fresh cilantro or green onions
Instructions
- Select the Instant Pot sauté button and add the ghee.
- When the ghee is hot, add the chopped onion and diced carrot. Cook, stirring, until the onion is softened, about 4 minutes.
- To the onion and carrots, add the minced chili peppers, garlic, and ginger. Cook for about 1 minute longer.
- Add the curry powder, cumin, paprika, cinnamon, turmeric, salt, black pepper, and cayenne pepper. Continue to cook for 1 minute longer.
- Add the diced apples, tomatoes, lentils, and chicken stock. Bring the mixture just to a simmer that is bubbling around the edges.
- Secure the lid and turn the steam release valve to the sealing position. Choose manual/pressure cook () and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 10 minutes.
- Remove the lid and add the diced chicken and coconut milk. Cancel the keep warm setting and choose the sauté setting. Heat through.
- Garnish servings with chopped fresh cilantro or green onions.
