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