Instant Pot Mulligatawny Soup is a rich, warm, soup with a nice light Indian spice flavor. Make Mulligatawny in your electric pressure cooker!
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 + 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.
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.
For a vegetarian version, omit the chicken, and use vegetable broth.