Instant Pot Chicken Mulligatawny Indian-Spiced Soup with Chicken, Apples, and Rice

  |  
Feb 26, 2025
Instant Pot Chicken Mulligatawny Indian-Spiced Soup with Chicken, Apples, and Rice

Instant Pot Chicken Mulligatawny Indian-Spiced Soup with Chicken, Apples, and Rice

A fragrant, hearty Indian-inspired soup featuring tender chicken, sweet apples, and rice in a creamy coconut broth spiced with warming curry flavors. Perfect for weeknights!

Nutrition

Calories: 420cal
Carbohydrate: 35g
Protein: 28g
Fat: 22g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

15 min Prep
25 min Cook
40 min Total
6 Servings

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 2 tbsp vegetable oil
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 large Granny Smith apple (peeled and diced)
  • 2 medium carrots (diced)
  • 2 celery stalks (diced)
  • 1/2 cup red lentils (rinsed)
  • 1/3 cup basmati rice (rinsed)
  • 4 cups low-sodium chicken broth
  • 1 (14-oz) can coconut milk
  • 2 tbsp tomato paste
  • 1.5 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper (optional)
  • 1 tbsp lemon juice
  • 1 tsp salt (plus more to taste)
  • Fresh cilantro and plain yogurt (for garnish)

Instructions

  1. Turn Instant Pot to Sauté mode (Normal heat). Add oil. Once hot, add onion and sauté 3 minutes. Add garlic and ginger; cook 1 minute until fragrant.
  2. Add chicken pieces and cook 4-5 minutes, stirring occasionally, until lightly browned (they don’t need to be fully cooked).
  3. Stir in carrots, celery, apple, curry powder, turmeric, cumin, and garam masala. Cook 2 minutes to toast spices.
  4. Add lentils, rice, chicken broth, tomato paste, and salt. Scrape bottom of pot to prevent burning. Cancel Sauté mode.
  5. Secure lid. Cook on High Pressure for 8 minutes. Let pressure naturally release for 10 minutes, then quick-release remaining pressure.
  6. Stir in coconut milk and lemon juice. For a thicker soup, let sit 5 minutes uncovered (the rice will absorb more liquid). Taste and adjust salt or lemon.
  7. Ladle into bowls. Top with cilantro and a dollop of yogurt. Serve with naan or crusty bread.