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.
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. It’s hearty enough for a full meal and even better the next day as the flavors meld. For a vegetarian version, simply omit the chicken and use vegetable broth.
What You’ll Like About This Dish
Deep, layered flavor. Curry, ginger, garlic, and coconut milk create a rich, aromatic broth.
Hearty and comforting. Lentils, chicken, and vegetables make it filling without being heavy.
Surprisingly easy. Despite the long ingredient list, everything cooks fast in the Instant Pot.
Great leftovers. The flavors intensify beautifully after a day in the fridge.
Ingredient Notes
- Ghee – Adds richness and helps bloom the spices; butter and oil also work.
- Aromatics – Onion, carrot, chili peppers, garlic, and ginger form the soup’s flavor base.
- Curry powder – The main spice component; choose a bold blend such as Madras for intensity.
- Additional spices – Cumin, paprika, cinnamon, turmeric, and cayenne deepen the flavor but can be reduced or omitted.
- Apples – Granny Smith apples add subtle sweetness and a classic mulligatawny touch.
- Red lentils – Cook quickly and help thicken the broth.
- Chicken stock – Use unsalted or low sodium so you can control the salt level.
- Coconut milk – Adds creaminess and ties all the flavors together.
- Cooked chicken – Diced cooked chicken finishes the soup and adds body.
Steps to Make Instant Pot Chicken Mulligatawny Soup
- Sauté the onion and carrot in ghee until softened.
- Add the chili peppers, garlic, and ginger and cook briefly.
- Stir in the curry powder and remaining spices and cook to bloom the flavors.
- Add the apples, tomatoes, lentils, and chicken stock and bring to a gentle simmer.
- Pressure cook until the lentils and vegetables are tender.
- Allow a brief natural release before opening the pot.
- Add the cooked chicken and coconut milk and heat through on sauté.
- Garnish the soup with cilantro or green onions and serve.
Tips
- Bloom the spices in the ghee for a richer, deeper flavor.
- Use Madras curry powder for a bolder, more vibrant taste.
- Dice the apples small so they blend naturally into the soup.
- Add the chicken and coconut milk at the end to keep the flavors bright.
- Let the soup rest for a few minutes after cooking—the flavors continue to develop as it cools slightly.
Recipe Variations
- Creamier version. Stir in a splash of heavy cream along with the coconut milk for extra richness.
- Vegetarian mulligatawny. Replace chicken stock with vegetable broth and omit the diced chicken.
- Spicier soup. Add extra chili peppers or a pinch of cayenne.
- With rice. Stir in a cup of cooked jasmine or basmati rice at the end.
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.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. The soup thickens slightly as it chills.
Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if the soup becomes too thick.
Instant Pot Chicken Mulligatawny Soup
Ingredients
- 3 tablespoons ghee, or half unsalted butter and half olive oil
- 1 1/2 cups onion, chopped
- 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 ginger, minced
- 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 apples, Granny Smith, peeled and diced—about 1 1/2 cups diced
- 2 14.2-ounce cans tomatoes, I used petite diced
- 3/4 cup red lentils
- 4 cups chicken stock, unsalted or low sodium
- 3 cups cooked chicken, diced
- 1 13.5-ounce can coconut milk , (not light)
- Optional garnish: chopped fresh cilantro or green onions
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.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
