Name: Instant Pot Mulligatawny Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
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; ¼ cup Flour; 1 cup Heavy Cream ((or Coconut Milk))

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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!

4.85 from 13 votes

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

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.

Recipe Notes

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

For spicier version, add red pepper flakes to taste.