• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Urban Farmie
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegetarian Soups

    Published: March 28, 2023 | Last Modified: March 28, 2023 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 4 Comments

    Instant Pot Mulligatawny Soup

    Dairy Free RecipesNut Free RecipesVegan RecipesVegetarian Recipes
    Shares85Facebook49Pin36
    Whip up this delicious Instant Pot Mulligatawny Soup in under an hour. This Indian-inspired curry soup has hearty vegetables and lentils in a rich coconut broth, and cooked in the Instant Pot for convenience.
    Jump to Recipe Pin Recipe

    When you need something soothing and simple, this Instant Pot Mulligatawny Soup is a perfect choice. This Instant Pot version makes it all the more simple by making it a simple one-pot recipe!

    Overhead view of two white bowls full of mulligatawny soup topped with chopped cilantro leaves. 

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    💭 Why you'll love this recipe

    Mulligatawny Soup is a creamy and flavor-packed Indian-inspired soup that combines the sweetness of apples, the heartiness of lentils, and the creaminess of coconut milk.

    • Bursting with curry flavor. The combination of apples, spices and lentils creates an amazing medley of flavors and textures - while it has a bit of a kick, it's not super spicy!
    • Easy, one pot recipe. Using an Instant Pot means that you can whip up this delicious meal in no time at all—perfect for those busy weeknights. It's a hearty make ahead meal when you don't have the energy.
    • Vegan and gluten-free as written. Mulligatawny soup typically uses chicken broth and meat, but this version is vegan, and swaps heavy cream for coconut milk, so it's also dairy free.

    📋 Ingredients and notes

    A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

    Labeled ingredient list for instant pot mulligatawny soup - check recipe card for details!

    Notes and Variations

    • Choice of apples: I like tart Granny Smith apples although you can utilize any type of apple that suits your taste (for instance, Fuji, Gala and Honeycrisp are commonly used, you can even use green apple)
    • Add extra vegetables like diced potatoes, carrots, or bell peppers to make the soup heartier. Just make sure to cook them properly.
    • Play around with spices. Want an extra kick? Add in chili powder instead of red pepper flakes. Add more garam masala to enhance the curry flavors of the recipe. The choices are endless!
    • Type of coconut milk. I use full fat coconut milk, but you can also use light coconut milk or coconut cream depending on your preference.
    • Substitute vegetable oil. You can use any oil of your choice (e.g., coconut oil) like with traditional South Indian cuisine, or make it oil-free by using broth.

    📖 How to make Instant Pot Mulligatawny soup

    First, add vegetable oil to the Instant Pot on sauté mode. Then, add chopped onion and celery and cook, stirring occasionally, until softened (5 minutes)

    Overhead view of an instant pot with oil, onion, and celery.

    Add mustard seeds, cook until mustard seeds pop and sizzle, about 1 minute. Then add minced garlic and ginger paste (or fresh ginger) and cook until fragrant, taking care not to burn them, for about 2 minutes. Finally, add ground turmeric, curry powder, red pepper flakes, and ground cumin and cook.

    Overhead view of cooked onion and celery in an instant pot added with garlic and ginger.
    Overhead view of mixed celery, onion, garlic, and ginger added with mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin inside an instant pot.

    Once the spices have blended together, add the carrots, potatoes, and apple cubes, and cook until just starting to soften for 2 minutes. Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.

    Overhead view of mixed celery, onion, garlic, ginger, mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin added with carrots, potatoes, and apple cubes in an instant pot.
    Overhead view of an instant pot with mixed celery, carrots, potatoes, spices, and apple cubes added with tomato paste and flour.

    Add the Masoor dal (red lentils) and vegetable broth to the cooked vegetables and spices. Season lightly with salt (you can adjust later). Bring this mixture to a boil, stirring to scrape up any browned bits (this is where all the tastiness is!)

    Cover the pot and turn the valve to the sealing position. Pressure cook on high for 10 minutes. When the pressure cooking time is up, do a quick release.

    Overhead view of an instant pot with mixed celery, carrots, potatoes, spices, apple cubes, tomato paste, and flour added with masoor dal and vegetable broth.
    Overhead view of simmered mulligatawny soup in an instant pot, added with coconut milk.

    Check the consistency of the soup, adjust the salt if needed, or cook for longer until the ingredients are soft to your liking. Once done, add coconut milk.

    Serve hot, topped with fresh cilantro leaves and/or more red pepper flakes. Your Instant Pot Mulligatawny soup is ready to be devoured, by itself, or with some warm crusty bread, some delicious homemade naan or cumin rice.

    Overhead view of simmered mulligatawny soup in an instant pot.
    Overhead view of cooked instant pot mulligatawny soup with a ladle scooping out the soup. 

    👩🏽‍🍳Top tips for making the best mulligatawny soup

    • Don't skip sautéing aromatics: There's a temptation to dump ingredients and get cooking, but to get the most flavor out of your Mulligatawny soup, sauté onions, garlic, and ginger first. This helps release their flavors before you add in other ingredients.
    • Don't skimp on the spices: The key to delicious Mulligatawny soup is its bold blend of spices, including turmeric, cumin, and curry powder. Be sure to use fresh spices for maximum flavor and adjust amounts according to your taste preferences.
    • Don’t overcook. You want to soup to be cooked to just be soft, not mushy. The key here is to quickly release pressure once the soup is done cooking. I've found that natural pressure release, you will end up with a less flavorful and more watery result.
    • Serve it up hot. Make sure that when serving this delicious soup you do so while it’s still hot! This will allow all those amazing flavors to come through and make the experience even better for everyone at the table!

    👩🏽‍🍳Troubleshooting FAQs

    Is there meat in Mulligatawny soup?

    Traditional Mulligatawny soup includes either chicken or lamb but this version is vegan!

    Where does mulligatawny soup originate from?

    The soup is believed to have originated in India, in the South. The word itself is derived from the Tamil phrase "Milagu Thaneer" meaning pepper water (a version of rasam, one of the staples of my childhood!) During the British Raj, this soup was adapted with more Western flavors (such as the addition of apples and cream to the point where this is more common in England than it is in India at this moment in time.

    Can I make Mulligatawny soup without an Instant Pot?

    Yes, absolutely! To make this on the stovetop, check out my original Mulligatawny soup recipe.

    🍴 Serving and storage suggestions

    Store this Instant Pot Mulligatawny soup in an airtight container in the fridge for up to five days. You can also portion it (for instance, in these souper cubes) or freezer (three months). When ready to indulge, simply thaw if frozen and reheat on low heat over a stovetop burner or microwave until warm.

    Check out these other hearty, delicious and plant-based soups:

    • Authentic Mulligatawny Soup (Vegan)
    • Instant Pot Tomato Soup (with Fresh or Canned Tomatoes)
    • Vegan Cabbage Soup (Easy, One Pot)
    • Tuscan Cannellini Bean Soup (with Kale)
    • Pinto Bean Soup
    • Spicy Pumpkin Soup
    • Thai-Curried Butternut Squash Soup

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Overhead view of an instant pot full of mulligatawny soup with a ladle scooping out the dish. 
    Print Recipe
    5 from 2 votes

    Instant Pot Mulligatawny Soup

    Whip up this delicious Instant Pot Mulligatawny Soup in under an hour. This Indian-inspired curry soup has hearty vegetables and lentils in a rich coconut broth, and cooked in the Instant Pot for convenience.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Servings: 6 servings
    Calories: 342kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    •  ¼ cup vegetable oil
    • 1 onion, chopped
    • ½ teaspoon salt
    • 5 garlic cloves, minced
    • 2 teaspoons ginger, peeled and minced
    • 1 celery stalk, chopped
    • 2 teaspoons mustard seeds
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • ½ teaspoon ground cumin
    • ½ teaspoon red pepper flakes
    • 2 medium carrots, peeled, sliced
    • 1 medium potato, cubed
    • 1 medium apple, peeled, cored, cubed (granny smith)
    • 2 tablespoons tomato paste
    • 3 tablespoons all-purpose flour
    • 1 cup masoor dal, split red lentils
    • 5 cups vegetable broth
    • 1 can coconut milk
    • 1 tablespoon lime juice
    • 3 tablespoons fresh cilantro leaves , for garnish

    Instructions

    • Heat the Instant Pot on the sauté setting and add the oil. When hot, add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
    • Add garlic and ginger and cook until fragrant and softened about 2 minutes. Add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin and cook until mustard seeds pop and sizzle, about 1 minute.
    • Bring in the carrots, potatoes and apple cubes, and cook until just starting to soften for 2 minutes. Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.
    • Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits.
    • 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.
    • Check the consistency of the soup, adjust the salt if needed or cook for longer until the ingredients are soft to your liking. Once done, stir in the coconut milk.
    • Serve hot, topped with fresh cilantro leaves and more red pepper flakes, if desired.

    Notes

    • I use Granny Smith apples in this recipe for its tartness, but you can also use Honeycrisp, Fuji or Gala apples based on your preference for sweetness. 
    • To make this recipe on the stovetop, check out Stovetop Mulligatawny Soup
    • Don’t overcook. You want to soup to be cooked to just be soft, not mushy. The key here is to quick release pressure once it's done cooking. I've found that natural pressure release, you will end up with a less flavorful and more watery result. 

    Nutrition

    Calories: 342kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1050mg | Potassium: 635mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3988IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 4mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
    « Frozen Avocado: How to Freeze Avocados Three Ways!
    20 Best Substitutes for Tomato Paste »

    Download your seasonal eating guide!

    Reader Interactions

    Comments

    1. Brenda

      April 02, 2023 at 6:48 pm

      5 stars
      Each Sunday I make meals for the week for my work lunch. This will not make it 2 days. Very very good. Wish I would have doubled it. Even the apple in the dish was good. Wasn’t sure about fruit, but I always try things once. This is a keeper and can’t wait for the next time I make it.

      Reply
      • Shruthi Baskaran-Makanju

        April 02, 2023 at 6:57 pm

        I am so glad to hear this Brenda, thank you for sharing back! Doubling really depends on whether your Instant Pot is large enough. You can also refer to the stovetop version of this recipe (https://urbanfarmie.com/mulligatawny-soup/) which is more easily doubled.

        Reply
        • Brenda

          April 02, 2023 at 10:48 pm

          5 stars
          Sorry forgot, I did the stove top. My son took some home. He loved it

          Reply
          • Shruthi Baskaran-Makanju

            April 02, 2023 at 11:22 pm

            This is so great to hear, thank you for sharing!

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

    Spring Favorites

    • Overhead close up of strawberry shortcake cookies
      Strawberry Shortcake Cookies
    • Close up of pickled onions on a fork
      Sweet and Spicy Pickled Onions
    • Close up of mango avocado salad
      Mango Avocado Salad
    • Close up of bowl of pasta with garnishes on the side
      Spring Pasta with Peas and Oyster Mushrooms
    year-round produce guide
    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

    Spring Favorites

    • Overhead close up of strawberry shortcake cookies
      Strawberry Shortcake Cookies
    • Close up of pickled onions on a fork
      Sweet and Spicy Pickled Onions
    • Close up of mango avocado salad
      Mango Avocado Salad
    • Close up of bowl of pasta with garnishes on the side
      Spring Pasta with Peas and Oyster Mushrooms
    year-round produce guide

    Delicious Vegan / Vegetarian Brunch Recipes

    Square image of French toast with title

    Vegetarian & Vegan Air Fryer Breakfast Recipes

    Close up of croissant French toast bake slices on white plate, with berries and maple syrup on top

    Croissant French Toast Bake

    Close up of French Toast Sticks with berries on top on a white plate, with maple syrup on the side. More berries in background.

    Frozen French Toast Sticks in Air Fryer

    More Brunch Recipes

    Easy Vegetarian Weeknight Dinners

    Close up of cacio e pepe in a white bowl with a fork on the side.

    Authentic Bucatini Cacio e Pepe (3 Ingredients Only!)

    Overhead view of a pot with creamy sun-dried tomato pasta topped with red pepper flakes, basil, and two slices of lemon.

    Creamy Sun Dried Tomato Pasta

    Overhead view of a plate full of one pot lemon ricotta pasta topped with basil and rocket leaves and a fork on the side. 

    One Pot Lemon Ricotta Pasta

    More Weeknight Dinners

    Fun Appetizers

    Overhead view of the spinach artichoke dip in a white bowl.

    Instant Pot Spinach Artichoke Dip

    Overhead view closeup of green beans on white plate.

    Din Tai Fung Green Beans (Smothered in Garlic!)

    Close up square shot of avocado deviled egg on lilac plate.

    Avocado Deviled Eggs

    More Appetizer Recipes

    Get Every Recipe To Your Inbox!

    As Seen On

    Footer

    Urban Farmie

    Urban Farmie

    Seasonal, global, vegetarian recipes and the stories behind them. Inspired by life and travels to 60+ countries. Always authentic, never boring.

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Authentic Bucatini Cacio e Pepe (3 Ingredients Only!)

    Strawberry Shortcake Cookies

    Nigerian Jollof Rice

    Cast Iron Skillet Cornbread (or Quiche!)

    Chana Masala

    Healthy Samosas

    Back To Top

    Copyright Black Bicycle LLC. © 2023
    Privacy Policy | Cookie Policy | Disclosure Policy | Website Accessibility Statement