Easy Instant Pot Mulligatawny Soup: A Flavorful Indian-Inspired Classic

Embrace the comforting flavors of autumn with a dish that tantalizes your taste buds and warms you from the inside out. Our Instant Pot Mulligatawny Soup is a masterpiece of culinary fusion, blending rich British creaminess with vibrant Indian spices. This isn’t just any soup; it’s a hearty, aromatic, and perfectly spiced creation that comes together effortlessly in your pressure cooker. Imagine a steaming bowl of perfectly cooked chicken, tender vegetables, and a medley of exotic spices, all enveloped in a smooth, curried broth – ready in a fraction of the traditional time. Get ready to transform your kitchen into a haven of enticing aromas and create a meal that will impress everyone at your table.

What is Mulligatawny Soup? A Journey from Madras to Your Instant Pot

Mulligatawny Soup is a fascinating culinary creation, a true testament to the delicious interplay of different cultures. Originating in India during the British Raj, its name is derived from the Tamil words ‘milagu’ (pepper) and ‘thanni’ (water), literally translating to “pepper water.” Initially, it was a simple, spicy broth served to British officers who craved a soup course similar to those found in European cuisine. Over time, as it traveled back to Britain and evolved, ingredients like chicken, vegetables, and cream were added, transforming it into the rich, hearty, and mildly sweet curry soup we know and love today.

Our Instant Pot version honors this rich heritage, bringing you a modern twist on a classic. It perfectly balances the complex flavors of traditional Indian spices like Madras curry powder, garam masala, ginger, and garlic with the comforting additions of chicken, carrots, celery, and a hint of apple for a subtle sweetness. The result is a soup that is both exotic and familiar, spicy yet soothing, and undeniably satisfying.

Why Your Instant Pot is the Secret to Perfect Mulligatawny Soup

For a soup as complex and flavorful as Mulligatawny, the Instant Pot is an absolute game-changer. What traditionally required hours of simmering on a stovetop can now be achieved with remarkable speed and efficiency. Here’s why your electric pressure cooker is the ideal tool for this recipe:

• Speed and Convenience: The Instant Pot significantly reduces cooking time. The pressure cooking environment tenderizes chicken and vegetables quickly, allowing the flavors to meld beautifully in minutes rather than hours.
• Deep Flavor Development: Pressure cooking forces liquids and aromatics into the ingredients, intensifying their taste. This means your curry spices, ginger, and garlic infuse deeply into every component of the soup, creating a richer and more nuanced flavor profile.
• One-Pot Wonder: From sautéing the chicken and vegetables to simmering the broth and finishing with cream, the entire process happens in a single pot. This minimizes cleanup, making meal preparation a breeze.
• Hands-Off Cooking: Once you’ve set the cooking time, the Instant Pot takes over, freeing you up to attend to other tasks or simply relax while your delicious soup cooks itself.

Whether you’re a seasoned Instant Pot user or just starting, this Mulligatawny soup recipe is an excellent way to showcase the versatility and efficiency of your pressure cooker.

Essential Ingredients for Your Mulligatawny Masterpiece

The magic of Mulligatawny Soup lies in its carefully selected ingredients, each contributing to the symphony of flavors and textures. Here’s a closer look at what you’ll need:

Proteins & Aromatics:

• Boneless Skinless Chicken Breasts: Cut into 2-inch cubes, the chicken adds a hearty protein element. Its mild flavor perfectly absorbs the rich spices.
• Olive Oil & Butter: A combination used for sautéing, adding depth and richness.
• Onion, Celery, Carrots, Green Bell Pepper: This classic mirepoix forms the aromatic base of the soup, providing essential savory notes and nutrients. Dicing them ensures they cook evenly and integrate smoothly into the soup.
• Garlic & Fresh Ginger: The pungent and spicy heart of Indian cooking. Using fresh ginger, grated, offers a brighter, more vibrant flavor than powder, but powder is a good substitute in a pinch.

The Spice Blend – The Soul of Mulligatawny:

• Madras Curry Powder: This is a key spice, offering a balance of heat and aromatic notes. Feel free to use your favorite sweet curry powder if Madras isn’t available or preferred.
• Garam Masala: A fragrant blend of ground spices, it adds warmth, sweetness, and floral notes, rounding out the curry flavor.
• Nutmeg & Cinnamon: These warm, sweet spices enhance the aromatic profile and contribute to the soup’s comforting character.
• Dried Thyme Leaves: A touch of thyme adds an earthy, herbaceous undertone, nodding to the soup’s British influence.
• Kosher Salt & Black Pepper: Essential for seasoning and bringing out all the other flavors.

Liquids & Sweetness:

• Chicken Broth (Low Sodium): The base of our soup. Low sodium allows you to control the overall saltiness. For a vegetarian version, swap this for vegetable broth.
• Diced Tomatoes (Drained): Adds a touch of acidity and a subtle fruity note, balancing the richness.
• White Rice (Rinsed Well): Provides body and makes the soup more filling. Rinsing removes excess starch, preventing the soup from becoming overly gummy.
• Apple (Diced): A surprising but traditional ingredient, the apple adds a delicate sweetness that beautifully complements the curry spices.
• Whole Cloves: Infuse a deep, warm, and slightly pungent aroma. Remember to remove them before serving if you prefer.

To Finish:

• Flour: Used to thicken the soup, creating that luxurious, creamy texture.
• Heavy Cream (or Coconut Milk): The final touch for ultimate creaminess and richness. For a dairy-free or vegan option, coconut milk works wonderfully and enhances the Indian flavor profile.

Explore More Instant Pot Soups:

• Instant Pot Zuppa Toscana (Sausage Potato Soup)
• Instant Pot Beef Barley Vegetable Soup
• Instant Pot Ham Hock and Bean Soup
• My Top 15 Instant Pot Soup Recipes

Instant Pot Mulligatawny Soup

By Sandy Clifton

Instant Pot Mulligatawny Soup is a rich, warm, and satisfying soup with a delightful Indian spice flavor. Make this classic in your electric pressure cooker for a quick and easy meal!

Rating: 4.86 from 14 votes

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Servings: 4-6

Print Recipe

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

To Finish:

• ¼ cup Flour
• 1 cup Heavy Cream (or Coconut Milk)

Instructions:

1. Pro Tip: First, prepare all of the produce and gather everything you will need to make this soup. This essential step, often called “mise en place,” ensures a smooth cooking process and that all your ingredients are at your fingertips when you need them. I always recommend this for any recipe with multiple components.
2. Turn on your Instant Pot to the Sauté mode (Normal heat setting). Allow it to heat until the display reads “Hot,” then add the olive oil.
3. Add the chicken cubes to the hot oil. Cook, stirring occasionally, until the chicken pieces turn opaque and white on all sides, but are not fully cooked through. This searing locks in flavor. Remove the chicken from the pot and set it aside on a plate.
4. Add the butter to the pot. Once melted, add the diced onions, celery, carrots, and green pepper. Sauté these vegetables for a few minutes, stirring frequently, until they begin to soften and become fragrant. This step develops the foundational flavor for your soup.
5. Stir in the pressed or minced garlic and grated fresh ginger. Cook for just 1 minute more, stirring constantly, to allow their intense aromas to release without burning.
6. Generously sprinkle in the Madras curry powder, garam masala, nutmeg, cinnamon, kosher salt, black pepper, and dried thyme. Stir thoroughly, ensuring the spices coat the vegetables and release their fragrant oils. This dry-toasting of spices deepens their flavor.
7. Pour in the chicken broth, making sure to scrape the bottom of the pot with your spoon. This “deglazing” step is crucial for releasing any browned bits (fond) that have stuck, adding immense flavor to your soup and preventing a “Burn” warning. Stir well to combine all ingredients.
8. Carefully return the reserved chicken to the pot. Add the drained diced tomatoes, well-rinsed white rice, diced apple, and whole cloves. Give everything a final stir to distribute evenly.
9. Secure the lid on your Instant Pot, ensuring it is properly locked. Rotate the steam release knob to the Sealing position.
10. Cancel the Sauté mode. Select the Manual or Pressure Cook button and adjust the time using the +/- buttons to 7 minutes on High Pressure.
11. Once the cooking cycle is complete, do NOT immediately release the pressure. Allow the pot to naturally release the pressure for at least 20 minutes (or longer if time permits). This natural release helps tenderize the chicken and prevents foamy liquids from spurting out. After 20 minutes, carefully turn the steam release knob to the Venting position to release any remaining pressure.
12. When the floating pin in the lid drops down, it’s safe to open the pot. Carefully remove the lid and gently stir the aromatic soup. Remove the whole cloves if desired.

To Finish and Thicken:

13. Turn on the Sauté setting (Normal heat) again.
14. In a small bowl, whisk together the flour and heavy cream (or coconut milk) until smooth. Slowly pour this mixture into the simmering soup, stirring continuously.
15. Allow the soup to simmer for a few minutes, stirring occasionally, until it begins to thicken to your desired consistency. Once thickened, turn off the Instant Pot.
16. Taste and adjust seasoning if necessary. Serve your delicious Mulligatawny Soup hot, garnished with fresh cilantro, a dollop of yogurt, or a squeeze of lime, alongside warm Naan bread or crusty artisan bread for dipping.

Notes:

• Vegetarian Version: To make this soup vegetarian, simply omit the chicken and replace the chicken broth with an equal amount of good quality vegetable broth. You can add extra vegetables like sweet potatoes or lentils for more substance.
• Spicier Version: If you prefer more heat, add a pinch of red pepper flakes along with the other spices, or stir in a dash of cayenne pepper at the end.
• Cream Alternatives: For a lighter option, you can use half-and-half instead of heavy cream, though the soup may be slightly less thick.

Nutrition:

Calories: 236 kcal (approximate per serving)

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info:

• Course: Dinner, Soup, Lunch
• Cuisine: English, Indian, Fusion

Expert Tips for the Best Instant Pot Mulligatawny Soup

• Don’t Skip the Sauté: Browning the chicken and sautéing the vegetables before pressure cooking is crucial for building deep, layered flavors. It creates a rich “fond” at the bottom of the pot that deglazes into the broth.
• Deglaze Properly: After sautéing, add a splash of broth and scrape up any browned bits from the bottom of the Instant Pot. This prevents a “Burn” warning and adds tremendous flavor.
• Rinse Your Rice: Rinsing the white rice thoroughly before adding it helps remove excess starch, preventing the soup from becoming too gummy or cloudy.
• Natural Release is Key: While it adds a bit of time, allowing for a natural pressure release for at least 20 minutes (or full natural release) is beneficial. It helps the chicken stay tender and prevents the soup from frothing up excessively.
• Adjust Spice Levels: The recipe provides a balanced spice level. Feel free to adjust the curry powder, garam masala, or add a pinch of cayenne or red pepper flakes if you prefer a spicier kick.
• Garnish for Freshness: Fresh cilantro, a squeeze of lime juice, or a dollop of plain yogurt can brighten the flavors and add a beautiful finishing touch to your soup.

Variations and Customizations for Your Mulligatawny Soup

This Instant Pot Mulligatawny recipe is wonderfully versatile, allowing you to tailor it to your dietary preferences or what you have on hand:

• Vegetarian/Vegan Mulligatawny: Easily transform this into a meat-free delight. Omit the chicken entirely and use vegetable broth instead of chicken broth. For a heartier vegetarian option, consider adding 1 cup of red lentils (rinsed) or a can of drained chickpeas along with the rice. Sweet potatoes, spinach, or peas are also excellent additions. If making it vegan, ensure you use coconut milk for the finishing step instead of heavy cream and vegetable oil instead of butter.
• Protein Alternatives: Not a fan of chicken? You could use diced turkey, lamb, or even firm tofu cubes. For a richer flavor, consider using bone-in chicken thighs and removing the bones after cooking.
• Add More Veggies: Enhance the nutritional value and texture by incorporating other vegetables. Diced sweet potatoes, parsnips, spinach (stirred in at the end), or frozen peas (added during the last few minutes of sauté) would all work beautifully.
• Grain Options: While white rice is traditional, you could experiment with brown rice (adjust cooking time accordingly, likely longer) or even quinoa for a different texture and nutritional profile.
• Sweetness Boost: If you enjoy a slightly sweeter curry, you can add a teaspoon of brown sugar or maple syrup along with the broth.

Serving Suggestions for Your Delicious Mulligatawny

Mulligatawny Soup is a meal in itself, but a few accompaniments can elevate the dining experience:

• Warm Bread: Naan bread, crusty artisan bread, or even simple toasted baguette slices are perfect for soaking up every last drop of the flavorful broth.
• Rice: A small side of plain basmati rice can complement the soup, especially if you prefer a less thick consistency.
• Fresh Herbs: A sprinkle of fresh cilantro or parsley adds a burst of color and freshness.
• Yogurt or Sour Cream: A dollop of plain Greek yogurt, sour cream, or even a drizzle of coconut cream (for a vegan option) can add a cool, tangy contrast.
• Lime Wedges: A squeeze of fresh lime juice just before serving brightens the entire dish.

Storage and Reheating Mulligatawny Soup

This Instant Pot Mulligatawny Soup is fantastic for meal prep! It stores and reheats beautifully, often tasting even better the next day as the flavors continue to meld.

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: Mulligatawny Soup freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened too much, you can add a splash of chicken or vegetable broth, or a bit more cream, to reach your desired consistency.

Frequently Asked Questions About Instant Pot Mulligatawny Soup

Can I use brown rice instead of white rice?

Yes, you can, but you may need to increase the pressure cooking time slightly (e.g., to 10-12 minutes) as brown rice takes longer to cook. Always ensure the rice is fully tender before serving.

What if I don’t have fresh ginger?

You can use ground ginger powder as a substitute. Use about ½ teaspoon of ginger powder for every tablespoon of fresh grated ginger. In this recipe, that would be about ½ to ¾ teaspoon of ginger powder.

My soup isn’t thickening. What can I do?

Ensure you’re simmering the soup on the Sauté setting after adding the flour-cream mixture. It needs a few minutes of gentle heat to activate the flour’s thickening properties. If it’s still too thin, you can make a small slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then slowly stir it into the simmering soup until it reaches your desired thickness.

Can I add other proteins like lentils?

Absolutely! Red lentils cook quickly and would be a wonderful addition, especially for a vegetarian version. Add about ½ to 1 cup of rinsed red lentils along with the rice. They will break down and add to the soup’s creamy texture.

Is this soup suitable for meal prepping?

Yes, it’s excellent for meal prepping! The flavors often deepen overnight, and it reheats beautifully on the stovetop or in the microwave. See our “Storage and Reheating” section for more details.

If you try this delicious Instant Pot Mulligatawny Soup recipe, please come back and leave a comment and a star rating below! Your feedback helps other home cooks discover wonderful recipes like this.