Instant Pot Mulligatawny Curried Indian Soup Recipes

INSTANT POT MULLIGATAWNY SOUP

Steps:

• Pro Tip: First, prepare all of the produce and gather everything you will need to make this soup. It makes the process go smoothly, and you will have everything you need at your fingertips! I do this whenever I make a soup or dish with several ingredients.
• Turn on the pot to the Sauté mode (Normal heat). When the display reads "Hot" add the oil.
• Add the chicken and cook, stirring occasionally, until the cubes turn white, but are not fully cooked. Remove from the pot to a plate and set aside.
• Add the butter, onions, celery, carrots, and green pepper. Cook, stirring occasionally, for a few minutes, until the vegetables start to soften.
• Stir in the garlic and ginger, cook for 1 minute, stirring constantly.
• Sprinkle in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper, and thyme. Stir.
• Add the chicken broth, stirring well.
• Add the reserved chicken, tomatoes, rice, apple, and cloves. Stir.
• Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.
• Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - to select 7 minutes.
• When the cooking cycle ends, just let the pot sit and naturally release the pressure for 20 minutes or more. Then turn the steam release knob to release the remaining pressure.
• When the pin in the lid drops, open the pot and stir the soup.

MULLIGATAWNY SOUP

Steps:

• Chop all the vegetables and fruit - onion, carrots, garlic, and apples (core and peel apples before chopping).
• Cut the chicken breasts into small bite-sized pieces.
• Press saute on your instant pot and melt the butter. Add onion, garlic and carrots. Fry the vegetables for 2 or 3 minutes until they are slightly soft and fragrant.
• Add chicken, red lentils, Madras curry powder, black pepper powder and salt. Saute for 2 or 3 minutes until the chicken loses its raw, pink color and turns white. Add a few splashes of water if you find that the chicken is sticking to the pot.
• Add chicken or vegetable broth and finally the apples. Cancel saute and close the lid. Make sure the steam release handle is sealed. Hit pressure cooking (high) for 10 minutes. When the timer beeps, wait for 10 minutes and release pressure.
• Open the pot and stir in the coconut cream. If the soup appears to be a bit thin, simmer it on saute (normal) for 5 minutes.
• Take it out in bowls and garnish with chopped parsley, fresh chilli flakes and oregano. Squeeze some lemon juice as well if you want an extra kick in your soup. Serve with warm, crusty bread on the side.

INSTANT POT MULLIGATAWNY SOUP

Steps:

• Heat the Instant Pot on the sauté setting and add the oil. When hot, add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes.
• Add the chilies, garlic, and ginger and cook, stirring, for about 30 seconds. Add the curry powder, cumin, paprika, cinnamon, turmeric, salt, pepper, and cayenne, if using. Cook, stirring, for about 1 minute more. Stir in the apples and tomatoes and cook, stirring, for another 2 or 3 minutes. Stir in the lentils, rice, and broth and bring to a boil. Turn the pot off.
• 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.
• Using an immersion blender (or in batches in a countertop blender), puree the soup, leaving some chunks for texture.
• Stir in the coconut milk and reheat if needed.
• Serve hot, topped with the Caramelized Cashew and Raisin Garnish, if using, and chopped cilantro.

MULLIGATAWNY SOUP

Steps:

• Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
• Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
• Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
• Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.

THE MEMSAHIB'S MULLIGATAWNY SOUP: ANGLO-INDIAN CURRIED SOUP

Steps:

• Simmer all the basic soup ingredients together for 15 to 25 minutes.
• Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
• (Flavouring ingredients are listed above.).
• Cook over a gentle heat for a further 5 to 10 minutes.
• Serve hot with any of the side dishes as described above.

SLOW-COOKER MULLIGATAWNY SOUP

Steps:

• Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
• Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.