Instant Pot Mulligatawny Soup, originally from India, is a hearty curried soup, with chicken, tomatoes, and spices. Served over cooked rice, it’s a delicious meal you won’t soon forget.
And if you’re looking for ways to use leftover chicken, this is a delicious option!
Inspired by our Historically Inspired Indian Mulligatawny Soup made on the stovetop, this Instant Pot Mulligatawny Soup is quick, simple, and equally scrumptious.
Simple ingredients with vibrant flavor, it’s a favorite all year, but most especially when the air is chilly and the kitchen is warm.
Why is it called Mulligatawny Soup
In Madhur Jaffrey’s book, “Curry Nation” (Amazon) she writes of this curry soup:
“The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.”
Mulligatawny is a richly spiced curried soup of Sri Lankan and European origins. The word is an anglicized version of the Tamil (a southern Indian Dravidian language) word for “pepper water” or “pepper broth.”
The soup became popular with British employees of the East India Company stationed in India during the late 18th century. When they returned home, they brought the recipe back to England, and other Commonwealth countries, especially Australia.
Instant Pot Mulligatawny Soup Ingredients
This soup requires simple ingredients and a handful of spices. Here’s what you need to make this curry soup. Specific ingredient measurements are in the recipe card at the bottom of this post.
- All-purpose flour (to thicken the soup)
- Curry powder
- Ground cinnamon
- Ground coriander
- Ground cloves
- Chicken stock
- Cooked chicken
- Lemon juice
- salt and pepper
- cooked rice
Vegan Curry Soup
To make this soup vegetarian, substitute the butter for olive oil or coconut oil, the broth for vegetable broth, and omit the cooked chicken. Instead, add 1/2 cup of red lentils to the Instant Pot, pressure cook for 10 minutes, and then release the pressure.
How to Make Instant Pot Mulligatawny Soup
This easy-to-make soup begins with sauteing the vegetables in butter. This can be done using the saute function on the pressure cooker, or in a separate skillet.
Step 1: Saute the vegetables
Heat the Instant Pot on the sauté setting and add the butter. Once hot, sprinkle in the onions and carrots; cook, stirring occasionally until softened; about 5 minutes. Add the garlic and cook, stirring for 30 seconds.
Step 2: Add the spices
Cancel the Instant Pot sauté setting and quickly stir in the flour, curry powder, cinnamon, paprika, coriander, cloves, salt, and pepper.
Step 3: Stir in broth, apples, and tomatoes
Gradually add in the broth, stirring constantly, until blended. Stir in the chopped apples and canned tomatoes.
Step 4: Pressure cook
Cover the pot and turn the valve to the sealing position. Cook on High Pressure for 5 minutes. Once finished, quick-release the pressure.
Step 5: Stir in cooked chicken
Remove the lid and stir in cooked chicken if using. Switch to the sauté setting and cook until the chicken is heated through; stir in lemon juice.
Tips for Making Instant Pot Mulligatawny Soup
- When using the pressure cooker to saute the vegetables, be sure to vigorously scape every brown bit from the bottom of the insert to avoid an errors.
- If using a 32-ounce box of chicken stock, you can add 1 cup of water to give you the 5 cups liquid needed for the recipe.
What to Serve with Mulligatawny Soup
I like to add about 1/2 cup of rice into each serving bowl. Then ladle hot curry soup over the top.
For garnish, I like to add a dollop of Greek yogurt and fresh parsley or cilantro. Roasted cashews nuts are a delicious addition as well as lemon wedges.
For those who love added spice, I sprinkle red pepper flakes over top too.
A side of naan makes this supper delicious soup an amazing meal.
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- 2 tablespoons butter
- 1 cup chopped onion
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 1 apple, peeled and chopped
- 1/4 cup all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 5 cups chicken stock
- 2 cups cooked chicken (cubed or shredded)
- 2 tablespoons lemon juice
- salt and pepper
- Heat the Instant Pot on the sauté setting and add the butter. Once hot, sprinkle in the onions and carrots; cook, stirring occasionally until softened; about 5 minutes.
- Add the garlic and cook, stirring for 30 seconds. Cancel the Instant Pot sauté setting and quickly stir in the flour, curry powder, cinnamon, paprika, coriander, cloves, salt, and pepper. Gradually add in the broth, stirring constantly, until blended. Stir in the chopped apples and canned tomatoes.
- Cover the pot and turn the valve to the sealing position. Cook on High Pressure for 5 minutes. Once finished, quick-release the pressure.
- Remove the lid and stir in cooked chicken if using. Switch to the sauté setting and cook until the chicken is heated through; stir in lemon juice.
- Serve hot with naan, cooked rice, and fresh parsley or cilantro.
When I'm using a 32-ounce box of chicken stock, I add 1 cup of water to reach 5 cups of liquid total.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 411mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 17g