Instant Pot Recipe Mulligatawny Soup
Description
Mulligatawny soup is a delicious and comforting soup that is full of flavor and nutrition. It originated in India and is a favorite of many cultures around the world. The traditional version of the dish is made with a combination of lentils, vegetables, and spices. This Instant Pot recipe simplifies the process and creates a delicious and flavorful soup in under an hour. The soup is hearty and perfect for a cold winter night or a light lunch. The Instant Pot makes it easy to prepare this soup in a fraction of the time normally required.
Prep Time
Preparing the soup takes about 15 minutes. This includes chopping and prepping the vegetables, sautéing the onions, and measuring out the spices. To save time, pre-chopped vegetables can be purchased from the grocery store. The lentils should also be pre-soaked for about an hour to reduce their cooking time. Once the ingredients are prepped and ready, the soup can be cooked in the Instant Pot.
Cook Time
Cooking the soup in the Instant Pot takes about 30 minutes. The Instant Pot is an electric pressure cooker that uses intense heat and pressure to quickly cook food. This allows the flavors to meld together in a fraction of the time it would take to cook it on the stovetop. Once the soup has cooked in the Instant Pot, it can be served immediately or stored in the refrigerator for later.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 apple, diced
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 cup lentils, soaked for 1 hour
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
Instructions
1. Set the Instant Pot to the “Sauté” setting. Add the olive oil, onion, garlic, carrot, celery, and apple. Sauté for 5 minutes or until the vegetables are soft.
2. Add the curry powder and turmeric and stir to combine. Add the lentils, vegetable broth, and coconut milk. Stir to combine.
3. Secure the lid and set the Instant Pot to “Manual” for 30 minutes. Allow the pressure to release naturally before opening the Instant Pot.
4. Taste and adjust seasoning with salt and pepper as desired. Serve hot with a side of crusty bread.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
This soup can be served with a dollop of yogurt or sour cream for added creaminess. It can also be garnished with fresh herbs such as cilantro or parsley. For a heartier soup, add diced potatoes or cooked chicken. The soup can also be made in a slow cooker. Simply sauté the vegetables as directed and add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Nutrition: Per Serving
- Calories: 300
- Fat: 8g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 6g
Recipe Tips
- For a spicier soup, add a diced jalapeno or a pinch of red chili flakes.
- The soup can be served over cooked rice or quinoa for a heartier meal.
- To add more vegetables, try adding diced sweet potatoes or squash.
- For a richer flavor, try adding a tablespoon of tomato paste.
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