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Instant Pot Mulligatawny Soup is rich, warm, spicy, and creamy. A perfect Fall soup! There is nothing like a big bowl of steaming hot pressure cooker Mulligatawny Soup, which has a hint of curry and several other spices that make this soup super flavorful!
InstaPot Mulligatawny Soup
This flavorful soup combines British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying.
I’m bringing you another Instant Pot soup recipe today. This one is a pretty loose adaptation of a popular curry soup recipe. It’s called Mulligatawny Soup.
Mulligatawny Soup is an English version of an Indian soup. Literally translated it means Pepper Soup. From what I read it used to be much spicier, and didn’t originally have any meat in it.
You could easily make this a vegetarian soup by simply omitting the chicken broth (use veggie broth) and meat. You could also get creative and add cut up sweet potatoes! Yum!
I added a bit more spice to my version, and some other goodies to make this soup my own!
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If you make this delicious pressure cooker Mulligatawny Soup recipe, please leave a comment and a star rating below. I’d love to know how you liked it!
Instant Pot Mulligatawny Soup
Ingredients
- 2 Tablespoons Olive Oil
- 2 Boneless Skinless Chicken Breasts (about 1 pound) cut into 2-inch cubes
- 4 Tablespoons Butter
- 1 Onion, diced
- 3 Stalks Celery, diced
- 2 Carrots, diced
- ½ Green Bell Pepper, diced
- 3 Cloves of Garlic, pressed or finely minced
- 2 teaspoons Fresh Ginger (grated) or ½ tsp powder
- 1 ½ Tablespoons Madras Curry Powder (or your favorite sweet curry powder)
- 1 ½ teaspoons Garam Masala
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- ¼ teaspoon Dried Thyme Leaves
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 6 cups Chicken Broth (low sodium)
- 1 (15 oz) can Diced Tomatoes, drained
- ½ cup White Rice (rinsed well)
- 1 Apple, diced
- 3 Whole Cloves
To Finish
- ¼ cup Flour
- 1 cup Heavy Cream (or Coconut Milk)
Instructions
- Pro Tip: First, prepare all of the produce and gather everything you will need to make this soup. It makes the process go smoothly, and you will have everything you need at your fingertips! I do this whenever I make a soup or dish with several ingredients.
- Turn on the pot to the Sauté mode (Normal heat). When the display reads "Hot" add the oil.
- Add the chicken and cook, stirring occasionally, until the cubes turn white, but are not fully cooked. Remove from the pot to a plate and set aside.
- Add the butter, onions, celery, carrots, and green pepper. Cook, stirring occasionally, for a few minutes, until the vegetables start to soften.
- Stir in the garlic and ginger, cook for 1 minute, stirring constantly.
- Sprinkle in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper, and thyme. Stir.
- Add the chicken broth, stirring well.
- Add the reserved chicken, tomatoes, rice, apple, and cloves. Stir.
- Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.
- Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the +/- to select 7 minutes.
- When the cooking cycle ends, just let the pot sit and naturally release the pressure for 20 minutes or more. Then turn the steam release knob to release the remaining pressure.
- When the pin in the lid drops, open the pot and carefully stir the soup.
To Finish
- Turn on the Sauté setting.
- Mix together the flour and the heavy cream (or coconut milk) and stir into the simmering soup. Let simmer until soup starts to thicken, then turn off the pot.
- Serve hot with some Naan or crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner tonight and we all loved it. Your direction are easy to follow and the amount of ingredients you called for were great. You do the PNB proud. Thank you
This was amazing.
AWESOME
I have made Mulligatawny soup before but this is the first time in the pressure cooker and it was so yum, just the right soup for a cold winters day with some warm crusty bread. 😋😋
Fantastic soup on all levels. Thanks Sandy for sharing this recipe.
Just made it today went over well with my large family. Love this soup and was happy to find this recipe. I was very happy with the result. Thanks, 5 stars!!!
Just a quick question…..does this soup freeze well?
Yes. Let it thaw before reheating, and reheat slowly.
Your recipe cooks up easily and freezes well. I like to portion out soup in small glass containers for lunches and this one lasts for months frozen, with the yummy flavors lasting. Thank you!
This soup is fantastic. Didn’t need to use the flour and cream for thickening. It was perfect without. Nice aromatic spices and super tasty! Will be a staple soup recipe in my family! 5 stars!
Very tasty.
If you include the cream at the end the calories listed are off by about 150 per person.
Took quite a bit of time to get all the ingredients together even though it cooks for a short time.
Allow 2 hours from beginning to end