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Easy Instant Pot Mulligatawny Soup Recipe

Mulligatawny soup is a delightful dish that beautifully marries the fragrant spices of Indian cuisine with the wholesome comfort of a hearty soup. The name “mulligatawny” is derived from the Tamil words “milagu” (pepper) and “tanni” (water), which hints at its origins. Traditionally, this dish was a curry soup, but over the years, it has evolved into a creamy and aromatic meal that is loved by many. Thanks to the Instant Pot, making this comforting soup has never been easier!

Ingredients

• For the Soup:
  • 2 tablespoons of vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh ginger, grated
  • 2 medium carrots, diced
  • 2 celery sticks, diced
  • 1 large potato, diced
  • 1 apple, peeled and diced (a tart variety works well)
  • 2 teaspoons of curry powder
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of cinnamon
  • 6 cups of vegetable or chicken stock
  • 1 cup of red lentils, rinsed
  • 1 can (400g) of coconut milk
  • Salt and pepper to taste
  • Fresh coriander (cilantro), for garnish

Instructions

1. Sauté the Aromatics:
   Begin by setting your Instant Pot to the ‘Sauté’ mode. Once hot, add the oil or ghee. Sauté the chopped onion for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

2. Add the Vegetables and Spices:
   Stir in the diced carrots, celery, potato, and apple, cooking for another 3-4 minutes. Sprinkle in the curry powder, turmeric, cumin, and cinnamon, stirring well to coat the vegetables with the spices.

3. Combine the Remaining Ingredients:
   Pour in the vegetable or chicken stock and add the rinsed red lentils. Stir thoroughly to ensure everything is mixed. Close the Instant Pot lid, making sure the vent is sealed.

4. Pressure Cook:
   Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode and adjust the timer to 15 minutes. Once cooking is complete, allow a natural release of pressure for about 10 minutes before carefully switching the vent to ‘Venting’ to release any remaining pressure.

5. Blend the Soup:
   Once it is safe to open the lid, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, you can blend just half of it, leaving some pieces intact.

6. Add Coconut Milk:
   Stir in the coconut milk, and season the soup with salt and pepper to taste. If the soup is too thick, feel free to add a bit more stock or water until it reaches your preferred consistency.

7. Serve:
   Ladle the hot soup into bowls, garnishing with fresh coriander. Pair it with crusty bread or a warm naan for a complete meal.

Conclusion

This Easy Instant Pot Mulligatawny Soup not only provides a wonderful blend of flavours but also offers a nourishing solution for busy days. Packed with vegetables and lentils, it is both satisfying and nutritious. The Instant Pot makes it incredibly simple to prepare, allowing you to enjoy this warming dish without spending hours in the kitchen. Whether you are looking for a comforting meal on a chilly evening or want to impress guests with a delightful and exotic soup, this recipe is sure to please. Enjoy your culinary journey to India right from the comfort of your home!

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