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.
Ingredients
- 3 tbsp ghee, or half unsalted butter and half olive oil
- 1 ½ cups onion, chopped
- 1 ½ cups diced carrot
- 1 to 2 hot chili peppers, minced (such as red Fresno, hot cherry, or jalapeno)
- 5 cloves garlic, minced
- 1 ½ tbsp ginger, minced
- 3 tbsp curry powder, or to taste
- 1 ½ tsp ground cumin*
- 1 tsp paprika*
- ¾ tsp ground cinnamon*
- ¾ tsp ground turmeric*
- 1 tsp kosher salt, or to taste
- ½ tsp freshly ground black pepper
- Dash cayenne pepper*
- 2 large Granny Smith apples, peeled and diced—about 1 1/2 cups
- 2 (14.2-ounce) cans petite diced tomatoes, undrained
- ¾ cup red lentils
- 4 cups chicken stock, unsalted or low sodium
- 3 cups cooked diced chicken
- 1 (13.5-ounce) can full-fat coconut milk
- chopped fresh cilantro or green onions (optional), for garnish
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.3 tbsp ghee | 1 1/2 cups onion | 1 1/2 cups diced carrot | 1 to 2 hot chili peppers | 5 cloves garlic | 1 1/2 tbsp ginger | 3 tbsp curry powder | 1 1/2 tsp ground cumin* | 1 tsp paprika* | 3/4 tsp ground cinnamon* | 3/4 tsp ground turmeric* | 1 tsp kosher salt | 1/2 tsp freshly ground black pepper | Dash cayenne pepper*
- 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.2 large Granny Smith apples | 2 (14.2-ounce) cans petite diced tomatoes | 3/4 cup red lentils | 4 cups chicken stock
- 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, then do a quick release.
- Finish and Serve: Remove the lid and add the cooked diced chicken and coconut milk. Taste and season with more kosher salt, if needed. Cancel the "keep warm" setting and select the "sauté" setting. Heat through. Garnish servings with chopped fresh cilantro or green onions.3 cups cooked diced chicken | 1 (13.5-ounce) can full-fat coconut milk | chopped fresh cilantro or green onions (optional)
Notes
*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.
Nutrition
Calories: 385kcalCarbohydrates: 36gProtein: 23gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 672mgPotassium: 577mgFiber: 9gSugar: 12gVitamin A: 213IUVitamin C: 7mgCalcium: 51mgIron: 3mg
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.
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