Instant Pot Mulligatawny Soup Recipe
Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy Indian flavors. This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice. An easy and fast weeknight meal!
How to Make the Best Instant Pot Mulligatawny Soup
Instant Pot Mulligatawny Soup brings authentic Indian flavors to your weeknight dinner table in just 35 minutes. This creamy and richly satisfying soup combines traditional spices like cumin, coriander, and mustard seeds with warming curry powder, creating a complex flavor profile that’s both comforting and exciting. The combination of red lentils, yam, and apple creates a naturally creamy texture without heavy cream, making this dish vegan-friendly while still feeling indulgent.
What makes this soup truly special is its versatility. Whether you prefer it as a purely plant-based meal or want to add chicken and extra vegetables for a heartier version, the base recipe provides the perfect foundation. The bright notes of fresh cilantro, parsley, and lemon juice at the end add freshness that perfectly balances the warm spices and rich coconut milk. The serrano chili can be adjusted based on your heat preference—remove it entirely for a milder version or leave it in and break it up for more kick.
Using the Instant Pot makes this traditionally time-consuming soup incredibly quick and convenient. The high pressure infuses the spices into the broth and softens the vegetables perfectly, all while maintaining the vibrant flavors. Serve it as is for a light meal, or pair it with rice or naan bread for something more substantial.
Instant Pot Mulligatawny Soup
Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy Indian flavors. This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice. An easy and fast weeknight meal!
Ingredients
Spices and Aromatics
Main Ingredients
Garnish and Finishing
Instructions
Cooking Steps
- Turn instant pot on saute function. Add ghee and cumin, mustard, coriander seeds. Saute 2 minutes.
- Add onion, garlic, ginger, the slit serrano chili, and curry powder. Saute 3 more minutes.
- Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk. Stir and scrape any bits stuck on the bottom. Set the instant pot to medium pressure for 10 minutes.
- Release the pressure. Stir in parsley, cilantro and lemon juice.
