Mulligatawny Soup with Heavy Cream

Serves 4 in about 1 hour. The pressure cooker brings chicken breasts cut and flour together.

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts (about 1 pound) cut into 2-inch cubes
• 4 tablespoons butter
• 1 onion, diced
• 3 stalks celery, diced
• 2 carrots, diced
• ½ green bell pepper, diced
• 3 cloves of garlic, pressed or finely minced
• 2 teaspoons fresh ginger (grated) or ½ tsp powder
• 1 ½ tablespoons madras curry powder (or your favorite sweet curry powder)
• 1 ½ teaspoons garam masala
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ¼ teaspoon dried thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 cups chicken broth (low sodium)
• 1 (15 oz) can diced tomatoes, drained
• ½ cup white rice (rinsed well)
• 1 apple, diced
• 3 whole cloves
• ¼ cup flour
• 1 cup heavy cream (or coconut milk)

Method

1. 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.
2. Turn on the pot to the Sauté mode (Normal heat). When the display reads "Hot" add the oil.
3. Tip in the chicken and cook, while stirring now and then, until the cubes turn white, but are not fully cooked. Lift out from the pot to a plate and keep it nearby.
4. Stir in the butter, onions, celery, carrots, and green pepper. Cook, while stirring now and then, for a few minutes, until the vegetables start to soften.
5. Mix in the garlic and ginger, cook for 1 instant, while stirring the whole time.
6. Scatter in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper, and thyme. Stir.
7. Tip in the chicken broth, stirring well.
8. Tip in the reserved chicken, tomatoes, rice, apple, and cloves. Stir.
9. Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.
10. Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the +/- to select 7 minutes.
11. 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.
12. When the pin in the lid drops, open the pot and carefully stir the soup.
13. Turn on the Sauté setting.
14. Stir together the flour and the heavy cream (or coconut milk) and stir into the simmering soup. Leave it to simmer until soup starts to thicken, then turn off the pot.
15. Plate hot with some Naan or crusty bread.

More instant pot ideas are in the instant pot collection.