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Instant Pot Mulligatawny Soup

This Instant Pot Mulligatawny Soup recipe delivers a comforting and aromatic Indian-inspired meal. Featuring tender chicken, rice, and vegetables in a creamy, spiced coconut broth, it's quickly prepared using a pressure cooker. The harmonious blend of garam masala, curry, and turmeric creates a rich, warming dish perfect for a hearty lunch or dinner.
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Course lunch/dinner
Cuisine Indian
Servings 12 people
Calories 2975.8 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups/Spoons
  • 1 Box Grater For grating the apple

Ingredients
  

Main

  • 1 tbsp coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 carrots chopped
  • 3 stalks celery chopped
  • 2 tbsp garam masala
  • 1/2 tbsp curry powder
  • 1/2 tbsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper fresh ground
  • 4 cups chicken broth
  • 1 cup brown rice
  • 1 apple grated
  • 2 chicken breasts
  • 15 ounces coconut milk canned

Instructions
 

  • Set the Instant Pot to "Sauté" mode and add coconut oil. Once hot, add diced onion, chopped carrots, and chopped celery. Sauté until softened, about 5-7 minutes.
  • Add minced garlic, garam masala, curry powder, turmeric, salt, and black pepper. Stir well and cook for 1 minute until fragrant.
  • Pour in the chicken broth, then add the brown rice, grated apple, and chicken breasts. Stir gently to combine.
  • Secure the lid on the Instant Pot and set the vent to "Sealing." Select "Manual" or "Pressure Cook" mode and set the timer for 10 minutes on High Pressure.
  • Once cooking is complete, allow for a 10-minute Natural Pressure Release (NPR), then carefully switch the vent to "Venting" for a Quick Release (QR) of any remaining pressure.
  • Carefully remove the lid. Take out the cooked chicken breasts and place them on a cutting board.
  • Using two forks, shred the chicken breasts.
  • Stir the canned coconut milk into the soup in the Instant Pot until fully combined and creamy.
  • Return the shredded chicken to the soup and stir again.
  • Ladle the hot Mulligatawny soup into bowls and serve immediately, garnished as desired.

Notes

For an enhanced depth of flavor, consider toasting the garam masala, curry powder, and turmeric in the coconut oil for about 30 seconds before adding the onions; this blooming process intensifies their aroma. To achieve a perfectly creamy texture, shred the chicken breasts after they are cooked and add them back to the soup. A final squeeze of fresh lime or lemon juice just before serving will brighten the entire dish and cut through the richness of the coconut milk. Garnish with fresh cilantro for a vibrant finish. Ensure the coconut milk is stirred in at the very end, off the heat, to prevent it from separating.