Best Instant Pot Mulligatawny Curried Indian Soup Recipes

INSTANT POT MULLIGATAWNY SOUP

Steps:

• Heat the Instant Pot on the sauté setting and add the oil. When hot, add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes.
• Add the chilies, garlic, and ginger and cook, stirring, for about 30 seconds. Add the curry powder, cumin, paprika, cinnamon, turmeric, salt, pepper, and cayenne, if using. Cook, stirring, for about 1 minute more. Stir in the apples and tomatoes and cook, stirring, for another 2 or 3 minutes. Stir in the lentils, rice, and broth and bring to a boil. Turn the pot off.
• Cover the pot and turn the valve to the sealing position. Pressure cook on high for 10 minutes. When the cooking time is up, quick release the pressure.
• Using an immersion blender (or in batches in a countertop blender), puree the soup, leaving some chunks for texture.
• Stir in the coconut milk and reheat if needed.
• Serve hot, topped with the Caramelized Cashew and Raisin Garnish, if using, and chopped cilantro.

MULLIGATAWNY SOUP

Steps:

• Chop all the vegetables and fruit - onion, carrots, garlic, and apples (core and peel apples before chopping).
• Cut the chicken breasts into small bite-sized pieces.
• Press saute on your instant pot and melt the butter. Add onion, garlic and carrots. Fry the vegetables for 2 or 3 minutes until they are slightly soft and fragrant.
• Add chicken, red lentils, Madras curry powder, black pepper powder and salt. Saute for 2 or 3 minutes until the chicken loses its raw, pink color and turns white. Add a few splashes of water if you find that the chicken is sticking to the pot.
• Add chicken or vegetable broth and finally the apples. Cancel saute and close the lid. Make sure the steam release handle is sealed. Hit pressure cooking (high) for 10 minutes. When the timer beeps, wait for 10 minutes and release pressure.
• Open the pot and stir in the coconut cream. If the soup appears to be a bit thin, simmer it on saute (normal) for 5 minutes.
• Take it out in bowls and garnish with chopped parsley, fresh chilli flakes and oregano. Squeeze some lemon juice as well if you want an extra kick in your soup. Serve with warm, crusty bread on the side.