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.
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This Instant Pot chicken mulligatawny soup is a bold and comforting dish with roots in Indian cuisine. Aromatics like ginger, garlic, and curry powder form the base of a rich coconut and tomato broth, while red lentils, apples, and vegetables add substance and balance. The Instant Pot makes this flavorful soup quick enough for a weeknight dinner. For a vegetarian version, simply omit the chicken and use vegetable broth.
Recipe Variations
- Omit the chicken and use vegetable broth for a vegetarian version.
- Use brown rice instead of red lentils, or include both.
- Add a splash of lime juice or a dollop of yogurt for brightness.
- Swap the Granny Smith apples with a sweeter variety, such as Fuji or Honeycrisp.
- Stir in a handful of baby spinach after pressure cooking.
What to Serve With Chicken Mulligatawny Soup
- Warm naan or flatbread for dipping.
- Steamed jasmine or basmati rice.
- A crisp cucumber salad or kachumber.
- Chutney or pickled onions for a tangy contrast.
- Plain Greek yogurt or raita to cool the heat.
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
*Don’t worry if your spice cabinet isn’t fully stocked. The curry powder does most of the heavy lifting, so feel free to reduce or omit the starred spices if needed. A bold curry powder, such as Madras, will still deliver great flavor.
Instructions
- Sauté the Aromatics: 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.
Add the minced chili peppers, garlic, and ginger to the onion and carrots. Cook for about 1 minute longer.
Add the curry powder, cumin, paprika, cinnamon, turmeric, salt, black pepper, and cayenne pepper. Continue cooking for an additional 1 minute.
- Add Ingredients and Stock: Add the diced apples, tomatoes, lentils, and chicken stock. Bring the mixture to a simmer, just until it bubbles around the edges.
- Pressure Cook: Secure the lid and turn the steam release valve to the sealing position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 10 minutes.
- Finish and Serve: Remove the lid and add the diced chicken and coconut milk. Cancel the “keep warm” setting and select the “sauté” setting. Heat through. Garnish servings with chopped fresh cilantro or green onions.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 13.1 g
- Sodium: 685.8 mg
- Fat: 18.8 g
- Carbohydrates: 38.6 g
- Fiber: 7.3 g
- Protein: 23.5 g
