Mulligatawny is a warmly spiced, hearty soup that traces its roots to Indian cuisine, likely created during the British colonial era. This Instant Pot version captures all the depth of traditional mulligatawny—tender chicken, earthy lentils, sweet apple, and a creamy, curry-spiced broth—without hours of simmering. The pressure cooker develops rich flavor in under an hour, making it a perfect weeknight dinner that tastes like it simmered all day.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1 tablespoon (8 g) curry powder
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) ground turmeric
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 cup (200 g) dried red lentils, rinsed
- 1 medium Granny Smith apple, peeled, cored, and diced (about 1 cup / 150 g)
- 6 cups (1.4 L) low-sodium chicken broth
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Turn the Instant Pot to Sauté mode and heat the olive oil. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 4–5 minutes.
- Add the garlic, curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Add the chicken breasts (or thighs) on top of the vegetables. Pour in the chicken broth and add the rinsed red lentils and diced apple. Stir gently to combine, making sure the chicken is mostly submerged.
- Cancel Sauté mode. Secure the lid and set the valve to Sealing. Cook on High pressure for 12 minutes.
- Once the cooking cycle finishes, allow a natural pressure release for 10 minutes. Then carefully turn the valve to Venting to release any remaining pressure.
- Remove the chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Stir the coconut milk and lemon juice into the soup. Add the shredded chicken back in. Season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh cilantro if desired.
Tips
- Lentil variety: Red lentils break down and thicken the soup beautifully. If you prefer a firmer texture, use brown or green lentils, but increase the cooking time to 15 minutes and add ½ cup (120 ml) more broth.
- Chicken options: For a vegetarian version, omit the chicken and use vegetable broth. Add a can of drained chickpeas after cooking for extra protein.
- Spice level: Curry powders vary in heat. Start with 1 tablespoon and taste before adding cayenne. You can always add more heat at the end with a pinch of red pepper flakes.
- Don’t skip the natural release: Letting the pressure release naturally for at least 10 minutes prevents the soup from splattering and allows the lentils to finish cooking gently without turning mushy.
Serving Suggestions
Serve mulligatawny soup with a dollop of plain yogurt or a swirl of extra coconut milk. It pairs wonderfully with warm naan, roti, or a side of steamed basmati rice. For a more substantial meal, add a spoonful of cooked rice directly into each bowl.
Variations
- Vegetarian Mulligatawny: Swap the chicken for extra vegetables like zucchini or sweet potato, and use vegetable broth. Add a can of drained chickpeas or white beans for protein.
- Spicy Mulligatawny: Add a finely diced green chili (like serrano) with the garlic, or increase the cayenne to ½ teaspoon.
- Creamier Texture: Use an immersion blender to puree half the soup before adding the chicken back. This creates a velvety, thicker consistency.
- Fruit Variations: Replace the apple with a ripe pear or a handful of raisins for a different sweetness profile.
Storage and Reheating
Store leftover mulligatawny in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To reheat, warm gently on the stovetop over medium heat, adding a splash of broth or water to loosen the soup if it has thickened. You can also microwave individual portions in 1-minute increments, stirring in between. This soup freezes well for up to 3 months—let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken with bones? Yes, but increase the cooking time to 15 minutes and use 1½ pounds (680 g) bone-in chicken. After cooking, remove the bones and shred the meat. The natural collagen from the bones will enrich the broth.
Why is my soup too thick? Red lentils absorb a lot of liquid. If your soup is thicker than you like, simply stir in additional broth or water until it reaches your preferred consistency. This is normal after refrigeration, so add liquid when reheating leftovers.
Can I make this soup on the stovetop instead? Absolutely. In a large pot, sauté the vegetables and spices, then add the chicken, broth, lentils, and apple. Bring to a boil, reduce heat, and simmer covered for 25–30 minutes, until the chicken is cooked through and the lentils are tender. Proceed with the remaining steps.
Is mulligatawny traditionally served with rice? Yes, many versions include rice either cooked into the soup or served on the side. To cook rice in the Instant Pot with the soup, add ½ cup (100 g) rinsed basmati rice along with the broth and increase the cooking time to 15 minutes. Stir well and let it rest for 5 minutes after pressure release.
Can I use a different type of milk? Coconut milk adds richness and helps balance the spices. You can substitute with heavy cream or half-and-half, but add it after cooking and heat gently without boiling to prevent curdling. For a dairy-free option, use full-fat coconut milk or cashew cream.
How do I know the chicken is fully cooked? The USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the breast or thigh to verify before shredding. The pressure cooker typically brings the chicken well above this, but it’s always a good practice to check.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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