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5.0 from 222 votes

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.

Prep Time
15 mins
Cook Time
15 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 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits.
  5. 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.
  6. 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.
  7. 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

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

% 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.