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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.

What you Need

Cook aromatics

01

Add vegetable oil to the Instant Pot on sauté mode. Add onion and celery and cook for 5 minutes.

Add spices

02

Add mustard seeds, cook until mustard seeds pop and sizzle, about 1 minute.

Add more spices

03

Add garlic and ginger paste and cook until fragrant. Add other spices and cook.

Add carrots

04

Add the carrots, potatoes, and apple cubes, and cook until just starting to soften for 2 minutes.

Add tomato paste

05

Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.

Add lentils

06

Add the red lentils and vegetable broth to the cooked vegetables and spices. Season and boil.

Pressure cook

07

Pressure cook on high for 10 minutes. When the pressure cooking time is up, do a quick release.

Add coconut milk

08

When the ingredients are soft, add coconut milk.

Serve

09

Serve hot, topped with fresh cilantro leaves and/or more red pepper flakes.

- Don't skip sautéing aromatics. - Don't skimp on the spices. - You want to soup to be cooked to just be soft, not mushy.

Expert Tips

Ready to make this Instant Pot Mulligatawny Soup?