📝 About This Recipe
A brilliant fusion of British tradition and Indian spice, Mulligatawny is a soul-warming 'pepper water' soup that delivers a symphony of flavors. This Instant Pot version captures the complexity of slow-simmered aromatics, tart Granny Smith apples, and creamy coconut milk in a fraction of the time. It is a hearty, velvety masterpiece that balances sweet, savory, and spicy notes perfectly for a cozy weeknight dinner.
🥗 Ingredients
Aromatics & Base
- 2 tablespoons Ghee or Vegetable Oil (ghee adds a traditional nutty depth)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4 inch cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
Protein & Body
- 1 pound Boneless Skinless Chicken Thighs (cut into bite-sized 1/2 inch pieces)
- 1/2 cup Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 1 large Granny Smith Apple (peeled, cored, and diced small)
Spices & Liquids
- 1.5 tablespoons Mild Curry Powder (use a high-quality blend)
- 1/2 teaspoon Ground Turmeric (for vibrant golden color)
- 4 cups Chicken Broth (low sodium preferred)
- 1 can Full-Fat Coconut Milk (13.5 oz, shaken well)
- 1 tablespoon Tomato Paste
- to taste Kosher Salt & Black Pepper
Finishing & Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed to brighten the flavors)
- 1 cup Cooked Basmati Rice (optional, for serving)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on the 'Normal' or 'High' setting. Add the ghee or oil and allow it to melt and shimmer.
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2
Add the diced onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic and grated ginger. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the chicken pieces and cook for 2-3 minutes until the exterior is no longer pink. You don't need to brown them fully; just a quick sear is enough.
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5
Stir in the curry powder, turmeric, and tomato paste. Toast the spices with the vegetable and chicken mixture for 1 minute to unlock the essential oils and deepen the flavor.
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6
Add the diced apple and rinsed red lentils. Stir well to coat everything in the spice mixture.
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7
Pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no bits are stuck, which prevents the 'Burn' notice.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position. Cancel 'Sauté' mode and select 'Manual/Pressure Cook' on High Pressure for 10 minutes.
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9
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release for any remaining steam.
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10
Open the lid and stir in the coconut milk. The lentils should have mostly broken down, naturally thickening the soup.
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11
Stir in the lemon juice and fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.
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12
If you prefer a heartier meal, stir in a cup of cooked basmati rice now, or serve the soup ladled over a scoop of rice in individual bowls.
💡 Chef's Tips
Always rinse red lentils thoroughly to remove excess starch and ensure a smooth texture. If the soup is too thick after cooking, add a splash more broth or water to reach your desired consistency. For a vegetarian version, replace chicken with chickpeas and use vegetable broth. Don't skip the apple—it provides a crucial tart-sweet balance that defines an authentic Mulligatawny. Searing the spices (blooming) in the oil before adding liquid is the secret to a professional-tasting broth.
🍽️ Serving Suggestions
Serve with warm, buttery garlic naan for dipping into the rich broth. A dollop of plain Greek yogurt or raita on top adds a cooling contrast to the curry spices. Pair with a crisp, chilled Riesling or a refreshing Mango Lassi. Garnish with extra fresh cilantro and a few toasted almond slivers for added crunch.