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The Best Chicken Mulligatawny Soup - Whip up this flavorful Chicken Mulligatawny Soup in your Instant Pot. Aromatic spices, tender chicken, and warming vegetabl

The Best Chicken Mulligatawny Soup

Whip up this flavorful Chicken Mulligatawny Soup in your Instant Pot. Aromatic spices, tender chicken, and warming vegetables make this an easy, comforting meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Cuisine: American
Calories: 350
Ingredients Method Video Notes

Ingredients
  

  • 3 tablespoons ghee
  • 1 small yellow onion (diced)
  • 1 tablespoon ginger (grated)
  • 1 celery stalk (chopped)
  • 2 carrots (peeled and diced)
  • 2 teaspoons curry powder
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon dried thyme
  • 1 cup coconut milk
  • 1/4 cup fresh cilantro (chopped)

Method
 

  1. Turn the Instant Pot to Saute mode and melt ghee. Add onions and ginger and saute for 2 minutes.
  2. Stir in celery and carrots and cook for another 1 minute.
  3. Add curry powder, sea salt, black pepper, nutmeg, and thyme. Stir well to coat the vegetables.
  4. Add chicken breasts. Close the Instant Pot lid and turn the pressure valve to sealing. Set the Instant Pot to Pressure Cook/Manual(Hi) for 10 minutes.
  5. Allow natural pressure release for 10 minutes, then carefully open the Instant Pot.
  6. Take out the chicken, shred it into bite-sized pieces, and add it back to the soup.
  7. Stir in coconut milk and fresh cilantro. Ladle into bowls and garnish.

Video

Notes

- For extra depth, toast the spices briefly before adding liquid.
- Use chicken thighs for more tender, flavorful meat.
- Adjust spice levels to your preference; add a pinch of cayenne for heat.
- If you don't have an Instant Pot, simmer on the stovetop for 30-40 minutes.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.