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Instant Pot Mulligatawny Soup

October 21, 2017 by Sandy 28 Comments

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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!

Mulligatawny Soup in a white bowl next to spoon on bamboo mat

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 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! 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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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!

4.89 from 9 votes
Mulligatawny Soup in a white bowl next to spoon on bamboo mat
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Instant Pot Mulligatawny Soup
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Instant Pot Mulligatawny Soup is a rich, warm, soup with a nice light Indian spice flavor. Make Mulligatawny in your electric pressure cooker!

Course: Dinner, Soup
Cuisine: English, Indian
Keyword: pressure cooker mulligatawny soup recipe
Servings: 4 - 6
Calories: 236 kcal
Author: Sandy Clifton
Ingredients
  • 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 1/2 Tbsp Madras Curry Powder (or your favorite sweet curry powder)
  • 1 1/2 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 Diced Tomatoes, drained
  • 1/2 cup White Rice (rinsed well)
  • 1 Apple, diced
  • 3 Whole Cloves
To Finish
  • 1/4 cup Flour
  • 1 cup Heavy Cream (or Coconut Milk)
Instructions
  1. 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.

  2. Turn on the pot to the Sauté mode (Normal heat). When the display reads "Hot" add the oil.

  3. 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.

  4. Add the butter, onions, celery, carrots, and green pepper. Cook, stirring occasionally, for a few minutes, until the vegetables start to soften.

  5. Stir in the garlic and ginger, cook for 1 minute, stirring constantly.

  6. Sprinkle in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper, and thyme. Stir.

  7. Add the chicken broth, stirring well.

  8. Add the reserved chicken, tomatoes, rice, apple, and cloves. Stir.

  9. Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.

  10. Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - to select 7 minutes.

  11. 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.

  12. When the pin in the lid drops, open the pot and stir the soup.

To Finish
  1. Turn on the Sauté setting.

  2. 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.

  3. Serve hot with some Naan or crusty bread.

Recipe Notes

For a vegetarian version, omit the chicken, and use vegetable broth.

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Filed Under: Dinner, Instant Pot, Instant Pot Soup Recipes, Recipes, Soups, Stews & Chowders

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Comments

  1. Kenny b

    December 27, 2020 at 2:49 pm

    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!!!

    Reply
  2. shannon read

    December 16, 2020 at 4:16 pm

    Just a quick question…..does this soup freeze well?

    Reply
    • Sandy

      December 17, 2020 at 8:30 pm

      Yes. Let it thaw before reheating, and reheat slowly.

      Reply
  3. Cami

    September 20, 2020 at 9:12 am

    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!

    Reply
  4. Sara

    February 29, 2020 at 1:54 pm

    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!

    Reply
  5. Robert

    January 4, 2020 at 5:22 pm

    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

    Reply
  6. Sarah Clancy

    October 3, 2019 at 12:04 pm

    Just made this for the first time. Only ingredients I didn’t have on hand were nutmeg, celery, and the garam masala. But it was still AMAZING!!! Will definitely be making again!

    Reply
  7. Jenny McClay

    August 18, 2019 at 6:49 pm

    🤔This recipe sounds really good but I don’t have an instapot or the money to buy one can you cook it in a regular pot on the stove??🤔

    Reply
    • Sandy

      August 28, 2019 at 4:34 pm

      Yes, just simmer on low.

      Reply
      • Jenny McClay

        November 16, 2019 at 9:41 pm

        Cool I can’t wait to try this my sister just sent me some of the Grama marsala I couldn’t find it here in Arizona I didn’t see that it has tomatoes I hate tomatoes so I just won’t put them in but it’s supposed to be raining next week good soup days 😁👍👍✌️

        Reply
  8. Rachel

    July 31, 2019 at 8:39 am

    I love mulligatawny and am excited to try this recipe with my new instant pot! When do you add the rice??

    Reply
    • Sandy

      July 31, 2019 at 9:15 pm

      In step 8. Enjoy!

      Reply
  9. Arg

    March 31, 2019 at 3:54 pm

    This is an awesome soup. We all loved it!

    Reply
    • Sandy

      March 31, 2019 at 8:12 pm

      Thank you! That’s great!

      Reply
  10. Kari

    November 26, 2018 at 12:57 pm

    I tried to make this today but I ended up getting the “burn” notification on my IP and there was some burning at the bottom (obviously I turned it off and emptied it out). I realise this is a thick soup to begin with and I followed the recipe to a T. Any suggestions on how to avoid this is the future without compromising the taste/thickness of the end product?

    I haven’t had a good mulligatawny since I was a teenager and I was so excited to try this recipe.

    Reply
    • Sandy

      November 26, 2018 at 6:54 pm

      Hi Kari, Mix the flour with the cream and add it in after pressure cooking. Then let it simmer a couple of minutes on Sauté to thicken. Sorry you got the burn message.

      Reply
  11. Sharon

    November 10, 2018 at 6:48 pm

    Thank you for the great recipe! Enjoyed all the flavor in this soup! I served it with naan.

    Reply
    • Sandy

      November 10, 2018 at 7:27 pm

      That’s awesome, Sharon! Thank you for letting me know!

      Reply
  12. Kristen

    November 4, 2018 at 4:48 pm

    One of the best dinners I have ever made! My husband and 1 year old couldn’t get enough of it. Thank you for the recipe!

    Reply
    • Sandy

      November 4, 2018 at 6:57 pm

      That’s wonderful, Kristen! Thank you so much for your review!

      Reply
  13. Marie Nicholson

    June 10, 2018 at 5:55 pm

    Delicious! I haven’t eaten this soup since I was a kid, living in the UK. My husband had it at a local deli and was really excited when I told him I was going to make it. He said it was just as good as their one! I prepped everything while the kids were napping, so it was easy to ask the together when we were ready for dinner. I’ll definitely be making this again. Thanks!

    Reply
    • Sandy

      June 10, 2018 at 9:48 pm

      Hi Marie, I’m so happy to know that you and your husband liked this soup! What a great compliment! Thank you for your review!

      Reply
  14. Carmen

    February 18, 2018 at 5:26 pm

    Any recommendations for a vegetarian/vegan version?

    Reply
    • Sandy

      February 18, 2018 at 6:08 pm

      Hi Carmen, for a vegetarian version, omit the chicken, but still sauté the onions, etc. Use vegetable broth in place of the chicken broth.

      Reply
  15. Chrystal

    November 7, 2017 at 6:22 pm

    What is the purpose of the flour? Is it for thickening? Can I sub arrowroot flour? Looks really good!

    Reply
    • Sandy

      November 7, 2017 at 6:27 pm

      Yes, it is to thicken it. Use any thickener you like. Even potato starch. Thanks for the question, it might help others, too!

      Reply
      • Jean Gran

        March 24, 2019 at 12:31 pm

        I am new to the Instant Pot and like the sound of this recipe but I thought you didn’t add flour until the end of the cook cycle to prevent it burning on the bottom of the pot. Does it work to add it in the beginning? Thanks, Jean

        Reply
        • Sandy

          March 24, 2019 at 4:30 pm

          Yes, you are right. I developed this recipe using the older pots that didn’t have the burn error, and are not as sensitive. I have been going through and updating these recipes that call for the flour to be added befoer pressure cooking. I thought I had already updated this one. I just did, so you are good to go! Thank you for your question!

          Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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