Instant Pot Mulligatawny Soup
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.
Servings: 4 to 6 servings
Calories: 270kcal
Ingredients
- 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
Instructions
- 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.
Notes
Chicken Stock:
When I'm using a 32-ounce box of chicken stock, I add 1 cup of water to reach 5 cups of liquid total.Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 22g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 411mg | Fiber: 3g | Sugar: 9g