Instant Pot Mulligatawny Soup (Easy Curry Soup)

This instant pot mulligatawny soup is my weeknight shortcut to one of the most storied soups in the world. It’s a golden, creamy curried chicken soup loaded with red lentils, tender carrots, celery, and a sweet diced apple, all finished with coconut milk and fresh cilantro. Hearty enough to be dinner, ready in about 35 minutes, and made almost entirely with pantry ingredients.

There’s a wonderful story behind this bowl. “Mulligatawny” comes from the Tamil words milagu thanni, meaning “pepper water” — a thin, fiery rasam from South India. When British officers in Madras during the Raj (late 1700s) asked their Indian cooks for a proper English-style soup, the cooks answered with pepper water dressed up with chicken and lentils. The result was this Anglo-Indian classic — a soup that has traveled from colonial dining rooms to curry houses to my kitchen, and honestly, the Instant Pot version might be the best one yet.

Why You’ll Love This Instant Pot Mulligatawny Soup

• One pot, 35 minutes — the pressure cooker turns lentils and chicken meltingly tender in a fraction of the time.
• Pantry-friendly — red lentils, curry powder, coconut milk, and an apple; nothing fancy required.
• Naturally hearty — lentils + chicken make this a complete meal without any flour or thickeners.
• Dairy-free friendly — coconut milk gives it that creamy finish with zero dairy (or swap in cream if you prefer).

Instant Pot Mulligatawny Soup Ingredients

For the Soup

• 2 tablespoons oil or ghee
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
• 1 tablespoon ginger garlic paste
• 1½ lbs (700g) boneless, skinless chicken thighs (breasts work too — see Tips)
• 1 cup red lentils, rinsed
• 4 cups chicken broth
• 1 (14-oz / 400ml) can coconut milk, divided

For the Spices

• 2 tablespoons curry powder (mild or hot, your call)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt, plus more to taste

For Finishing

• Remaining coconut milk from the can (or ½ cup heavy cream — see the coconut-vs-cream note below)
• 2 tablespoons fresh lemon juice
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice, for serving

How to Make Instant Pot Mulligatawny Soup

Step 1: Sauté the Aromatics

Set the Instant Pot to Sauté (normal) and heat the oil or ghee. Add the onion, carrots, celery, and diced apple. Cook for 5–6 minutes, stirring occasionally, until the onion softens and the edges of the vegetables start to turn golden. Stir in the ginger garlic paste and cook 1 more minute until fragrant.

Step 2: Bloom the Spices

Sprinkle in the curry powder, turmeric, cumin, coriander, black pepper, and salt. Stir constantly for 30–45 seconds until the spices darken slightly and smell intensely aromatic. This quick bloom in hot oil is what gives the soup its deep, rounded curry flavor.

Step 3: Add Everything and Pressure Cook

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot (this prevents the burn notice). Add the chicken thighs, rinsed red lentils, and about one-third of the coconut milk. Cancel Sauté, lock the lid, set the valve to Sealing, and pressure cook on High for 10 minutes.

Step 4: Release and Shred

Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Remove the chicken thighs to a plate and shred them with two forks — they’ll be fall-apart tender.

Step 5: Blend and Finish

Use an immersion blender to partially blend the soup right in the pot — 4–5 quick pulses, so it’s creamy but still has texture. (For a silkier soup, blend longer.) Stir the shredded chicken back in, then stir in the remaining coconut milk and the lemon juice. Taste and adjust salt.

Step 6: Serve

Ladle the soup over scoops of hot basmati rice in deep bowls, garnish generously with chopped cilantro, and serve immediately.

Tips for the Best Mulligatawny Soup

• Coconut milk vs. heavy cream — which to choose? Coconut milk (the classic move) makes the soup dairy-free, adds a subtle sweetness, and keeps it light. Heavy cream gives a richer, more “restaurant curry house” body with a neutral dairy sweetness. Both are delicious — coconut for the brighter, more traditional South-Indian-leaning bowl; cream for pure comfort. If you use cream, add it off the heat so it doesn’t curdle.
• Don’t skip the apple. It sounds odd, but a diced apple is the traditional sweet counterpoint in mulligatawny — it melts into the soup and balances the curry spices. A slightly tart apple like Granny Smith works best.
• Red lentils only. Red (masoor) lentils break down into a creamy texture; brown or green lentils stay firm and won’t give you that silky body.
• Breasts vs. thighs. Thighs stay juicier under pressure and shred beautifully. If you use breasts, cut the pressure time to 8 minutes so they don’t dry out.
• Partially blending is the texture trick. A few pulses of the immersion blender thickens the soup naturally — no flour or cornstarch needed. Blend to your preferred consistency.

What to Serve with Mulligatawny Soup

This soup is a meal in a bowl, but the right sides make it sing. Ladle it over fluffy basmati rice (traditional) or serve with warm naan bread for dunking. A side of cucumber raita cools the curry heat, and a crisp kachumber salad adds freshness. If you’re building an Instant Pot soup night, my Instant Pot Chicken Tortellini Soup and Instant Pot Chicken Curry are great companions for the recipe box — and the Instant Pot Chicken Tinga makes a fun next-day dinner.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days (keep the rice separate). The flavors deepen overnight — day two is arguably better.
• Freezer: Freezes well for up to 3 months. Thaw overnight in the fridge. Note: if you used cream, the texture can be slightly grainy after freezing — coconut milk versions freeze more smoothly.
• Reheating: Warm gently on the stovetop or in the microwave, stirring often. The soup thickens as it sits; thin with a splash of broth or water to your liking.

Instant Pot Mulligatawny Soup FAQs

What is mulligatawny soup?
Mulligatawny is an Anglo-Indian curried soup made with chicken, red lentils, vegetables, apple, and curry spices, finished with coconut milk or cream. Its name comes from the Tamil milagu thanni (“pepper water”), and it became a classic of British Raj-era cooking.

Can I make mulligatawny soup without an Instant Pot?
Yes. Simmer everything in a large pot for 35–40 minutes until the lentils break down and the chicken is tender, then shred, partially blend, and finish the same way.

Should I use coconut milk or heavy cream?
Both work. Coconut milk is dairy-free and adds gentle sweetness; heavy cream gives a richer, more neutral-creamy body. Add cream off the heat to avoid curdling.

Is mulligatawny soup spicy?
It’s warmly spiced, not hot. Use a mild curry powder for a family-friendly bowl, or a hot curry powder (or a pinch of cayenne) if you like heat.

Can I make this ahead for meal prep?
Absolutely — it’s ideal for meal prep. It keeps 4 days in the fridge and 3 months in the freezer. Store rice separately and add it fresh when serving.

More Chicken Recipes You’ll Love

• Slow Cooker Chicken Tikka Masala
• Butter Chicken Recipe (Restaurant-Style Murgh Makhani at Home)
• Tandoori Chicken Recipe (Smoky, Juicy & Restaurant-Style)