Instant Pot Mulligatawny (Curried Indian Soup)

Mulligatawny soup is a delicious dish with Indian flavors that originated during the colonial era. It usually contains curry powder, apple, and chilies, along with other ingredients. This vegan-friendly recipe uses red lentils, yams and carrots to create a creamy and spicy soup that is easy and fast to make in an instant pot. You can also add chicken, rice or naan bread if you like. Watch the video below to see how it’s done!

Ingredients

• 2 tablespoons ghee (or oil)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 1 serrano chili, whole
• 2 tablespoons curry powder
• 2 carrots, peeled and diced
• 1 large yam, peeled and diced
• 1 apple, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• 1 cup red lentils, rinsed
• 1 teaspoon salt
• 1 tomato, diced
• 1 cup coconut milk

Instructions

1. Turn on the sauté function of the instant pot and add ghee, cumin seeds, mustard seeds and coriander seeds. Cook for 2 minutes, stirring occasionally.
2. Add onion, garlic, ginger, serrano chili and curry powder. Cook for another 3 minutes, stirring frequently.
3. Add carrot, yam, apple, broth, red lentils, salt, tomato and coconut milk. Stir well and scrape the bottom of the pot to loosen any bits.
4. Cancel the sauté function and close the lid of the instant pot. Set it to pressure cook on medium for 10 minutes.
5. When the time is up, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
6. Carefully open the lid and remove the serrano chili. You can blend the soup with an immersion blender if you want a smoother texture.
7. Serve the soup as it is or with your choice of toppings and sides. Enjoy!

Tips

• You can store the soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
• You can also make this soup on the stovetop by following the same steps but simmering the soup in a large pot for about 30 minutes or until the lentils are soft.
• You can adjust the spiciness of the soup by adding more or less curry powder or serrano chili.