Instant Pot Mulligatawny Soup

A bowl of mulligatawny soup with a spoon next to a plate of naan.

4.72 from 32 votes

Instant pot mulligatawny soup is a great fall meal. It’s easy to make, full of curry flavor, and loaded with
vegetables. This recipe is vegetarian and, if you leave out the butter, also vegan, but you can always add shredded chicken if you like. The Caramelized Cashews and Raisins garnish is optional, but so worth the little bit of extra effort.

Course Soups and Stews

Cuisine Indian

Keyword Instant pot mulligatawny soup

Prep Time 15

Cook Time 20

Additional Time 15

Total Time 50

Servings servings

Calories 279kcal

Author Robin Donovan

Ingredients

2 tablespoons coconut oil or olive oil, unsalted butter, or ghee)
1 tablespoon olive oil
1 large yellow onion chopped
2 carrots peeled and diced
2 to 4 red chiles like serrano or jalapeño, finely diced
4 garlic cloves minced
2 tablespoons minced fresh ginger
3 tablespoons curry powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne optional
3 large granny smith apples peeled, cored, and diced
1 28-ounce can diced tomatoes
1 cup uncooked red lentils
½ cup brown basmati rice
6 cups vegetable or chicken broth
1 13 ½-ounce can full-fat coconut milk
Caramelized Cashews and Raisins optional
Chopped cilantro for garnish

Instructions

Heat the Instant Pot on the sauté setting and add the oil. When hot, add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes.
Add the chilies, garlic, and ginger and cook, stirring, for about 30 seconds. Add the curry powder, cumin, paprika, cinnamon, turmeric, salt, pepper, and cayenne, if using. Cook, stirring, for about 1 minute more. Stir in the apples and tomatoes and cook, stirring, for another 2 or 3 minutes. Stir in the lentils, rice, and broth and bring to a boil. Turn the pot off.
Cover the pot and turn the valve to the sealing position. Pressure cook on high for 10 minutes. When the cooking time is up, quick release the pressure.
Using an immersion blender (or in batches in a countertop blender), puree the soup, leaving some chunks for texture.
Stir in the coconut milk and reheat if needed.
Serve hot, topped with the Caramelized Cashew and Raisin Garnish, if using, and chopped cilantro.

Notes

If you don't have an electric pressure cooker, you can make this soup on the stovetop. Use a stockpot or Dutch oven. Do steps 1 through 3 above on the stovetop at medium-high heat. For step 4, cover the pot and cook at a low simmer for 30 to 35 minutes. Proceed with the rest of the recipe as written.

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