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Home » Blog Recipe Posts » Soups & Stews

Instant Pot Mulligatawny Soup

October 21, 2017 by Sandy 33 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

 

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!

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4.86 from 14 votes
Mulligatawny Soup in a white bowl next to spoon on bamboo mat
Print
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 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
  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 +/- 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 carefully 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.

 

For spicier version, add red pepper flakes to taste.

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  1. 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
  2. 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
  3. 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
  4. Robert

    January 04, 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
  5. Sarah Clancy

    October 03, 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
  6. 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 😁👍👍✌️

  7. 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
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Instant Pot Mulligatawny Soup in a white bowl