Instant Pot Mulligatawny Soup
User Reviews
5.0
222 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
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Servings
6 servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Mulligatawny Soup
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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.
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Ingredients
- ¼ cup vegetable oil
- 1 onion chopped
- 1 celery stalk chopped
- 5 garlic cloves minced
- 2 teaspoons ginger peeled and minced
- 2 teaspoons mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- 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
- ½ teaspoon salt
- 1 can coconut milk
- 3 tablespoons fresh cilantro leaves for garnish
- 1 tablespoon lime juice
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 Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Sodium
1050mg
(44%)
Potassium
635mg
(18%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
3988IU
(80%)
Vitamin C
15mg
(17%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1050mg | 44% |
| Potassium | 635mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3988IU | 80% |
| Vitamin C | 15mg | 17% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
222 reviews
Excellent
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