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Instant Pot Mulligatawny Soup

URL: https://www.simplyhappyfoodie.com/instant-pot-mulligatawny-soup/

Ingredients

The soup

  • 2 Tablespoons Olive Oil
  • 2 Boneless Skinless Chicken Breasts (about 1 pound) cut into 2-inch cubes
  • 4 Tablespoons Butter
  • 1 Onion diced
  • 3 Stalks Celery, diced
  • 2 Carrots diced
  • ½ Green Bell Pepper diced
  • 3 Cloves of Garlic, pressed or finely minced
  • 2 teaspoons Fresh Ginger (grated) or ½ tsp powder
  • 1 ½ Tablespoons Madras Curry Powder
  • 1 ½ teaspoons Garam Masala
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Dried Thyme Leaves
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 6 cups Chicken Broth (low sodium)
  • 1 (15 oz) can Diced Tomatoes, drained
  • ½ cup White Rice, rinsed well
  • 1 Apple diced
  • 3 Whole Cloves

To Finish

  • ¼ cup Flour
  • 1 cup Heavy Cream or Coconut Milk

Instructions

  1. Prepare all produce and gather ingredients.
  2. Turn on the Instant Pot to Sauté mode and add olive oil when hot.
  3. Add chicken and cook until white, then remove and set aside.
  4. Add butter, onions, celery, carrots, and green pepper; cook until softened.
  5. Stir in garlic and ginger, cooking for 1 minute.
  6. Add curry powder, garam masala, nutmeg, cinnamon, salt, pepper, and thyme; stir.
  7. Pour in chicken broth and stir well.
  8. Add reserved chicken, tomatoes, rice, apple, and cloves; stir.
  9. Seal the pot and set to cook on Manual for 7 minutes.
  10. After cooking, let the pressure release naturally for 20 minutes.
  11. Open the pot and stir the soup.
  12. Turn on Sauté mode again.
  13. Mix flour with heavy cream and stir into the soup; simmer until thickened.
  14. Serve hot with Naan or crusty bread.

Nutrition Facts (estimated)

Servings
4 - 6
Calories
236
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
800mg
Cholesterol
70mg

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