Instant Pot Mulligatawny Soup

Overhead view of an instant pot full of mulligatawny soup with a ladle scooping out the dish.

Instant Pot Mulligatawny Soup

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 632kcal

Author: Shruthi Baskaran-Makanju

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.

Print Recipe Add to Collection

Ingredients

2 tablespoons vegetable oil
2 teaspoons black mustard seeds
1 medium yellow onion chopped
1 medium celery stalk chopped
½ teaspoon kosher salt
5 cloves garlic minced
1 tablespoon ginger paste substitute 1-inch piece of fresh ginger, minced
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon red pepper flakes
½ teaspoon ground cumin
2 medium carrots peeled and sliced
1 medium Yukon Gold potato cubed
1 medium Granny Smith apple peeled, cored, and cubed
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1½ cups red lentils rinsed
5 cups vegetable broth
1 13.5-oz can full-fat coconut milk
1 tablespoon fresh lime juice
3 tablespoons fresh cilantro chopped, for garnish

Instructions

Set Instant Pot to sauté mode. Add oil and heat until shimmering. Add mustard seeds and cook until they begin to pop and sizzle, about 30 seconds.
Add onion and celery, season with salt, and cook until softened, about 5 minutes.
Add garlic and ginger and cook until fragrant, about 2 minutes. Add turmeric, curry powder, red pepper flakes, and cumin. Cook for 1 minute, stirring constantly.
Add carrots, potato, and apple. Cook until just starting to soften, about 2 minutes. Add tomato paste and flour. Cook, stirring constantly to coat all ingredients and prevent lumps, for 2 minutes.
Press cancel to turn off sauté mode. Add red lentils and vegetable broth. Stir to scrape up any browned bits from the bottom.
Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes. When cooking time is complete, quick release the pressure.
Check consistency and adjust salt if needed. Stir in coconut milk and lime juice.
Ladle into bowls and garnish with fresh cilantro and extra 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