There is nothing like a big bowl of steaming hot Instant Pot Mulligatawny Soup. It is rich, warm, spicy, and creamy. A perfect Fall soup!
Instant Pot Mulligatawny Soup
Boy, when the rains hit here in Western Washington, they make you forget that we went a few months this Summer without any rain! But I’m not complaining. The rain brought back the green, which we have a lot of. Combined with the beautiful Fall colors, it makes me smile when I look out my window through the raindrops!
So I’m bringing you another soup today. This one is a pretty severe adaptation of another one of Nana’s recipes. It’s called Instant Pot Mulligatawny Soup. Of course Nana’s was just called Mulligatawny Soup!
Mulligatawny Soup is an English version of an Indian soup. Literally translated it means Pepper Soup. From what I read it was 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 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! Paul thought my version was really good! Shhh, don’t tell Nana (Though I do wonder how Nana would have liked the Instant Pot)!
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Instant Pot Mulligatawny Soup is a rich, warm, soup with a nice light Indian spice flavor. Make Mulligatawny in your electric pressure cooker!
- 2 Tbsp Olive Oil
- 2 Boneless/Skinless Chicken Breasts (about 1 pound total) cut into 2 inch cubes
- 4 Tbsp Butter
- 1 Onion (diced)
- 3 Stalks Celery (diced)
- 2 Carrots (diced)
- 1/2 Green Pepper (diced)
- 3 Cloves of Garlic (pressed or finely minced)
- 2 tsp Fresh Ginger (grated) or 1/2 tsp powder
- 1/4 cup Flour
- 1 1/2 Tbsp Madras Curry Powder (or your favorite sweet curry powder)
- 1 tsp Garam Masala
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/4 tsp Dried Thyme Leaves
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 6 cups Chicken Broth (low sodium)
- 1 15 oz Can of Diced Tomatoes (drained)
- 1/2 cup White Rice (rinsed well)
- 1 Apple (diced)
- 3 Whole Cloves
- 1 cup Heavy Cream (or coconut milk)
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.
Sprinkle in the flour and stir well to combine. A paste will form.
Add the chicken broth, stirring well to incorporate the flour into the broth.
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 + or - 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 stir the soup.
Add the heavy cream or coconut milk and serve.
For a vegetarian version, omit the chicken, and use vegetable broth.
RESOURCES TO MAKE INSTANT pot Mulligatawny Soup
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