Instant Pot Mulligatawny (Curried Indian Soup)

Instant Pot Mulligatawny Soup is a fast, easy weeknight meal. Creamy and rich, with bright and spicy Indian flavors, this vegan-adaptable version is delicious as is or served over basmati rice.  Video.  *See notes for stovetop version.

In this time of seasonal transition, where signs of spring start to subtly tease, I find myself running towards the pockets of warm sunny rays.  It feels so amazing to just bask in the light!  Animals know too! I need to take more cues from my dog, who just luxuriates in the sun’s warmth without any other agenda.

I am loving more spice in my meals right now, too. Give me heat in all the forms to break me out of my hibernating winter haze!  Make this Mulligatawny Soup with more or less of a spicy kick, up to you! Use your Instant Pot for a quick dinner, or simmer it on the stovetop.

What is Mulligatawny, and where did it originate?

Mulligatawny is a warmly spiced soup with a layered history. It's widely believed to have originated during the British Raj, when British colonists, accustomed to beginning meals with soup, sought to recreate that tradition in India. Since soup was not part of traditional Indian cuisine, a practical solution emerged: thinning and adapting a South Indian dish into a broth-like form. The name mulligatawny itself is thought to be a British misinterpretation of Tamil words referring to "pepper water."

When the British returned home, they brought the recipe with them, continuing to modify it by adding meat, apples, and other local ingredients. Over time, mulligatawny gained popularity in British restaurants and eventually beyond, earning a lasting place on menus that continues today. While there are countless variations now, classic mulligatawny often includes curry spices, chilies, and a touch of apple for subtle sweetness.

This version-made with red lentils, yams, and carrots-is lusciously creamy, gently sweet, and finished with a warming spicy kick. The flavors are balanced, comforting, and deeply satisfying.

Mulligatawny Soup Recipe Ingredients

• Ghee - Adds rich, buttery depth and warmth; coconut oil works well as a plant-based alternative.
• Whole spices (cumin seeds, coriander seeds, mustard seeds) - Bloomed in hot fat to release earthy, citrusy, and nutty aromatics that form the flavor foundation. You can substitute ground spices.
• Aromatics (onion, garlic, ginger) - Create a savory, fragrant base that builds depth and warmth.
• Vegetables (carrot, yam, tomato) - Add natural sweetness, earthiness, acidity, and body to the soup.
• Serrano chili - Adds gentle to moderate heat and fresh green spice while infusing the dish.
• Yellow curry powder - Adds layered spice, warmth, and golden color to the broth.
• Green apple - Adds brightness and gentle acidity to balance the spices.
• Vegetable broth - Forms the savory base of the soup; chicken broth may be used for extra depth.
• Red lentils - Break down as they cook, naturally thickening the soup and adding protein.
• Sea salt - Enhances and balances all the flavors.
• Coconut milk - Brings creaminess and richness, softening the spices.
• Fresh herbs (parsley and cilantro, including stems) - Add fresh, herbal brightness at the finish.
• Fresh lemon juice - Adds a final lift of acidity to balance richness and spice.
• Optional Garnishes- toasted cashews, more fresh herbs, yogurt drizzle.

How to make Instant Pot Mulligatawny

Gather and prepare your ingredients. Set the Instant Pot to the saute function.

Add ghee, cumin, mustard, and coriander seeds to the instant pot.  Sauté 2 minutes. this is called blooming the spices.

Add onion, garlic, ginger, whole serrano chili, and curry powder.  Sauté 3 more minutes.

Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk.  Stir and scrape the bottom of the pot to loosen any stuck bits and pieces. This will prevent the burn error.

Pressure cook for 10 minutes. Manually release. Stir in parsley, cilantro, and lemon juice. Taste and adjust salt and lemon to taste.

Stovetop Instructions

For the stovetop, follow the instructions using a Dutch oven and sauté over medium heat.  After adding all ingredients, let it simmer covered for 40-50 minutes.

Serving suggestions

Serve on its own, over basmati rice, or with naan bread.

Storage

Store in an airtight container in the fridge for up to 4 days, and the flavors get even better. Freeze for up to 3 months.

Wherever you are, I hope you can find some time to simply luxuriate in the sounds and feel of the changing season, letting go of the agenda even for just a moment. Be well! ~Tonia

More recipes you may like:

• Our 25 Best Instant Pot Recipes | Easy Pressure Cooker Meals
• Indian Coconut Lentil Curry
• Comforting Lentil Dal with Sweet Potatoes
• Our 25 BEST Lentil Recipes!
• Moroccan Lentil Quinoa Soup
• 35 Must-Try Indian Recipes to Make at Home

Instant Pot Mulligatawny Soup Video

Mulligatawny Soup Recipe (Instant Pot or Stovetop)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 37 reviews

• Author: Tonia Schemmel | Feasting at Home
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings 1x
• Category: Soup
• Method: instant pot
• Cuisine: Indian
• Diet: Vegan

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Description

Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy Indian flavors.  This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice.  An easy and fast weeknight meal! See notes for stovetop.

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Ingredients

Units USM Scale 1/2x1x2x

• 3 tablespoons ghee or coconut oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole mustard seeds
• 1 onion, chopped
• 3 garlic cloves, roughly chopped
• 1 teaspoon grated ginger
• 1 serrano chili, slit in half leaving the stem intact
• 1 tablespoon yellow curry powder
• 1 carrot, chopped
• 1 yam, cubed
• 1 green apple, cubed
• 4 cups vegetable broth or chicken broth
• 1/2 cup red lentils
• 1 teaspoon sea salt
• 1 tomato, chopped
• 15 ounces coconut milk
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro- leaves and stems, chopped
• 1-3 teaspoons fresh lemon juice

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Instructions

1. Saute: Turn instant pot on saute function. Heat the ghee over medium heat. Add the cumin seeds, coriander seeds, and mustard seeds and toast 1–2 minutes until fragrant. Add in the onion, garlic, ginger, serrano chili, and curry powder; sauté about 3 minutes, until softened.
2. Add veggies, lentils and liquids: Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk.  Stir and scrape any bits stuck on the bottom.   Secure the lid and set the instant pot to medium pressure for 10 minutes.
3. Release the pressure: Carefully turn the steam valve to “Venting” to let the steam escape until the float valve drops and the lid unlocks.
4. Finish: Stir in parsley, cilantro and lemon juice. Adjust flavor if needed by adding salt, more lemon or spice.

Serve with yogurt and naan bread  or basmati rice.

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Notes

Feel free to swap out ground spices for the whole seeds, in a pinch.

Optional garnish– tempered seeds (so crunchy and flavorful!) Just before serving in a small skillet, heat 2 teaspoons ghee (or grapeseed oil), 2 teaspoons each: mustard seed, whole coriander & whole cumin.  Fry a few minutes until spices darken a bit and smell heavenly.

Make more of a hearty meal;  add chicken thighs or breasts (or chickpeas) to the Mulligatawny before pressure cooking, cook basmati rice in a separate pot.  Serve in a bowl with soup ladled over the rice.  Top with yogurt, chopped tomatoes, cashews and more fresh cilantro.

Stove Top:  Saute: In a large heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the cumin, mustard, and coriander seeds and toast 1–2 minutes until fragrant. Stir in the onion, garlic, ginger, serrano chili, and curry powder; sauté about 3 minutes, until softened. Add veggies, lentils and liquids: Add the carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk. Simmer: Bring to a gentle boil, then lower to a simmer, cover, and cook about 30 minutes, or until the lentils and vegetables are tender, stirring occasionally. Finish: Remove from heat and stir in the parsley, cilantro, and fresh lemon juice before serving.

Nutrition

• Serving Size: 1 1/2 cup
• Calories: 408
• Sugar: 7.5 g
• Sodium: 363 mg
• Fat: 28.1 g
• Saturated Fat: 23.3 g
• Carbohydrates: 36.1 g
• Fiber: 6.4 g
• Protein: 8.4 g
• Cholesterol: 0 mg