Instant Pot Mulligatawny Soup

Mulligatawny soup is a rich, flavorful dish with deep Indian and British colonial influences. Traditionally, this soup is a spiced lentil or rice-based dish infused with curry, vegetables, and sometimes meat, creating a nourishing and satisfying meal. When made in an Instant Pot, Mulligatawny soup becomes even more convenient, significantly cutting down cooking time while preserving its bold flavors and comforting texture.

This recipe brings together the warmth of Indian spices, the heartiness of lentils or rice, and the creamy, slightly sweet richness of coconut milk for a well-balanced dish that’s perfect for any season. Whether you’re looking for a cozy winter meal or a nutritious dish to enjoy year-round, this Instant Pot Mulligatawny soup is a must-try.

Why You’ll Love This Recipe

• Quick & Easy – Using the Instant Pot allows you to make this soup in under an hour, with minimal effort and maximum flavor.
• Flavorful & Aromatic – The combination of curry powder, garlic, ginger, and coconut milk creates a deep, complex taste that’s truly irresistible.
• Nutritious & Filling – Packed with protein-rich lentils, fiber-filled vegetables, and anti-inflammatory spices, this soup is as healthy as it is delicious.
• Customizable – Easily adaptable for vegetarian, vegan, or gluten-free diets by adjusting ingredients to fit your preferences.
• Perfect for Meal Prep – This soup stores well, making it an excellent option for make-ahead meals or batch cooking.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes (plus 10 minutes for pressure release)
• Total Time: 50 minutes
• Yield: 6 servings
• Serving Size: 1 bowl (about 1.5 cups)

Nutritional Information (Per Serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 12g
• Fat: 10g
• Fiber: 9g
• Sugar: 8g

Ingredients

To create this flavorful Instant Pot Mulligatawny soup, you’ll need a mix of traditional ingredients and some modern adaptations:

Base Ingredients:

• 2 tablespoons olive oil or ghee
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 apple (Granny Smith or Honeycrisp), peeled and diced

Spices & Seasonings:

• 1 ½ teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon paprika
• ½ teaspoon garam masala
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 bay leaf

Liquid & Base:

• ¾ cup red lentils (or basmati rice)
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 cup coconut milk (full-fat for creaminess)
• 1 tablespoon lemon juice

Optional Additions:

• 1 cup cooked shredded chicken (if non-vegetarian)
• ½ cup chopped cilantro for garnish
• ¼ teaspoon cayenne pepper for extra spice

Step-by-Step Instructions

1. Sauté the Aromatics

• Turn the Instant Pot to the “Sauté” function and add the olive oil or ghee. Once heated, add the diced onion and cook for 2–3 minutes until softened.
• Stir in the garlic and ginger, cooking for another minute until fragrant.

2. Add the Vegetables and Spices

• Add the chopped carrots, celery, and diced apple to the pot. Stir well.
• Sprinkle in the curry powder, cumin, turmeric, paprika, garam masala, salt, and black pepper. Stir for about 1 minute to allow the spices to toast and release their aroma.

3. Add Lentils (or Rice) and Liquid

• Add the red lentils (or rice) and mix them with the spiced vegetables.
• Pour in the vegetable broth and add the bay leaf. Stir everything together, ensuring nothing sticks to the bottom.

4. Pressure Cook the Soup

• Secure the Instant Pot lid and set the valve to “Sealing.”
• Select the “Pressure Cook” or “Manual” mode and set it to 10 minutes on High Pressure.
• Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release.

5. Blend for a Smooth Texture (Optional)

• If you prefer a creamier soup, use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and pulse until smooth before mixing it back into the pot.

6. Stir in Coconut Milk & Lemon Juice

• Add the coconut milk and lemon juice, stirring well to combine. Let the soup sit for 2–3 minutes to absorb the flavors.

7. Garnish & Serve

• Taste and adjust seasonings as needed.
• Ladle into bowls and garnish with fresh cilantro. Serve warm with naan, crusty bread, or rice.

Ingredient Background

The History of Mulligatawny Soup

Mulligatawny soup originated from South Indian cuisine and was adapted by the British during colonial rule. The name “Mulligatawny” comes from the Tamil words “milagu” (pepper) and “tanni” (water), originally referring to a spiced pepper broth. Over time, the British modified the dish, adding lentils, rice, apples, and even meat to suit Western tastes.

Key Ingredients & Their Benefits

• Red Lentils – A great source of protein and fiber, making the soup hearty and nutritious.
• Curry Powder & Spices – Packed with anti-inflammatory properties and deep, aromatic flavors.
• Coconut Milk – Adds a rich, creamy texture while keeping the dish dairy-free.
• Apples – Provide a slight sweetness that balances the spices beautifully.

Technique Tips

• Toast the Spices – This enhances their natural oils and deepens the soup’s flavor.
• Use an Immersion Blender – For a smoother consistency without losing too much texture.
• Adjust Spice Levels – Add cayenne or extra black pepper for more heat, or reduce for a milder version.

Alternative Presentation Ideas

• Serve with a drizzle of coconut cream for added richness.
• Pair with warm naan or pita bread.
• Top with toasted coconut flakes for a unique crunch.

Additional Tips for Success

• If the soup thickens too much, add extra broth when reheating.
• Store leftovers in an airtight container for up to 5 days in the refrigerator.

Recipe Variations

• Vegan Version – Keep it plant-based by omitting chicken and using vegetable broth.
• Meat Lovers’ Option – Add shredded chicken or turkey for extra protein.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze in portioned containers for up to 3 months.

Healthier Twist Ideas

• Swap white rice for quinoa for more protein.
• Use low-fat coconut milk to reduce calories.

Serving Suggestions for Events

• Serve as a starter at a dinner party.
• Offer as a cozy winter meal with fresh-baked bread.

Special Equipment

• Instant Pot
• Immersion blender (optional)

Frequently Asked Questions

1. Can I make this soup without an Instant Pot?
Yes! Simmer on the stovetop for about 35-40 minutes until lentils are tender.

2. What can I use instead of coconut milk?
You can use heavy cream, cashew cream, or almond milk.

3. How spicy is this soup?
It’s mildly spiced, but you can adjust by adding more or less cayenne.

4. Can I add more vegetables?
Absolutely! Bell peppers, potatoes, or peas work well.

5. Is this soup gluten-free?
Yes, as long as you use gluten-free broth.

6. How do I make it thicker?
Blend more of the soup or add extra lentils.

7. Can I double this recipe?
Yes, but don’t fill your Instant Pot past the max line.

8. What’s the best apple to use?
Granny Smith or Honeycrisp for a balance of sweet and tart.

9. Can I make this soup in advance?
Yes! This soup actually tastes even better the next day as the flavors continue to develop. Simply store it in an airtight container in the refrigerator and reheat when ready to serve.

10. Can I use green lentils instead of red lentils?
Yes, but green lentils take longer to cook and will result in a slightly different texture. You may need to increase the cooking time by 5–7 minutes.

11. Can I use canned lentils instead of dried?
You can, but since canned lentils are already cooked, add them after pressure cooking and simmer for 5 minutes to absorb the flavors.

12. What’s the best way to reheat this soup?
Reheat on the stovetop over medium heat, stirring occasionally, or use the microwave in 1-minute intervals until heated through. Add a splash of broth or coconut milk if the soup has thickened too much.

Conclusion

This Instant Pot Mulligatawny soup is a flavorful, nutritious, and comforting dish that’s perfect for any occasion. With easy preparation, rich spices, and a creamy texture, it’s sure to become a family favorite! The balance of warm curry spices, tender lentils, and sweet apples creates a depth of flavor that’s both unique and satisfying. Whether you’re serving it as a hearty lunch, a light dinner, or an elegant appetizer at a gathering, this soup is guaranteed to impress. Plus, it’s highly customizable, allowing you to adjust ingredients to fit dietary needs while still enjoying its signature comforting taste. Enjoy!

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