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.
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)
Instructions
- Turn the Instant Pot to Saute mode and melt ghee. Add onions and ginger and saute for 2 minutes.
- Stir in celery and carrots and cook for another 1 minute.
- Add curry powder, sea salt, black pepper, nutmeg, and thyme. Stir well to coat the vegetables.
- 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.
- Allow natural pressure release for 10 minutes, then carefully open the Instant Pot.
- Take out the chicken, shred it into bite-sized pieces, and add it back to the soup.
- Stir in coconut milk and fresh cilantro. Ladle into bowls and garnish.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.