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
Scale
- 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.