5 from 222 votes
Instant Pot Mulligatawny Soup
Instant Pot Mulligatawny Soup is a hearty spiced vegetarian soup featuring split red lentils, vegetables, and apples cooked with aromatic spices like mustard seeds, turmeric, and curry powder. The soup is enriched with coconut milk and lime juice, yielding a creamy, tangy texture and warming flavor. Using the Instant Pot allows for efficient cooking, resulting in tender lentils and softened produce suitable for a comforting meal.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
servings
Calories:
342 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- ¼ cup vegetable oil
- 1 onion chopped
- 1 celery chopped, stalk
- 5 garlic minced, cloves
- 2 teaspoons ginger peeled and minced
- 2 teaspoons mustard seeds
- 1 teaspoon Turmeric ground
- 1 teaspoon curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin ground
- 2 medium carrot 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 cilantro for garnish, fresh leaves
- 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.
Cup of Yum
Notes
- Granny Smith apples contribute a tartness that balances the spices; alternatives include Honeycrisp, Fuji, or Gala apples depending on desired sweetness.
- For stovetop cooking, consult dedicated Mulligatawny Soup recipes with adjusted cooking times.
- Quick pressure release is essential to prevent the soup from becoming watery or overcooked; avoid natural pressure release for best results.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 342
% 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.