Quick Indian-inspired pressure cooker soup

This soul-warming bowl of mulligatawny delivers a symphony of flavors through its perfectly balanced curry spices, hearty red lentils, and vibrant vegetables. The addition of apple brings an unexpected subtle sweetness that harmonizes beautifully with the aromatic spices, while coconut milk adds a silky richness that transforms this dish into the ultimate comfort food. Best of all, your Instant Pot does most of the work, making this impressive soup achievable even on your busiest weeknights.

I made this soup last winter during a particularly nasty cold snap, and it quickly became a family favorite. My skeptical teenager, who normally avoids anything with the word "curry," went back for seconds and asked if we could have it again the following week. There's something magical about the way the spices and coconut milk come together that transforms these simple ingredients into something truly special.

Ingredients

• Red lentils: These quick-cooking legumes break down beautifully, creating a naturally creamy texture. Look for bright orange lentils with no discoloration for the freshest flavor.
• Onion, celery, and carrots: This aromatic base creates a flavorful foundation. Dice them evenly for consistent cooking and the perfect texture in each bite.
• Ginger and garlic: Fresh is essential here; pre-minced versions lack the vibrant oils that make these ingredients shine. Mince finely to distribute their flavors throughout the soup.
• Apple: Adds a subtle sweetness and surprising depth. Granny Smith works best as their tartness balances the rich spices. Core but don't peel – the skin adds beautiful color flecks.
• Garam masala: This spice blend varies by region, so experiment with different brands to find your favorite. The warming notes of cardamom, cinnamon, and clove are crucial to authentic mulligatawny flavor.
• Coconut milk: Provides luxurious creaminess without dairy. Choose full-fat for the richest texture, though light coconut milk works if you prefer a lighter soup.
• Fresh cilantro: Adds a bright, herbaceous finish that cuts through the richness. If you're among those who find cilantro soapy-tasting, substitute fresh parsley instead.

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Instructions

Prepare the aromatic base:

Turn on your Instant Pot to the sauté function and add 2 tablespoons of olive oil. When the display reads "Hot," add finely diced onion and celery, cooking until they begin to soften, about 3-4 minutes. This initial sautéing is crucial for developing depth of flavor, so don't rush this step. Add minced ginger, garlic, and green chilies (if using), cooking for another minute until fragrant. The aroma will bloom and intensify, filling your kitchen with an inviting scent that signals the foundation of your soup is developing properly.

Build the flavor layers:

Add the washed red lentils, diced apple, carrot, and tomato to the pot. Stir well to combine, allowing the vegetables to pick up the flavors from the aromatic base. The apple might seem unusual, but it's a traditional ingredient that adds subtle sweetness and helps balance the spices. Take care not to skip it, as it's part of what makes mulligatawny unique. Each vegetable contributes different flavor notes and textures that will meld together during cooking.

Add spices and liquid:

Pour in 4 cups of vegetable stock, ensuring there's enough liquid to fully cover the ingredients. Add garam masala, cumin powder, turmeric, chili powder (adjust according to your heat preference), dried thyme, freshly ground black pepper, and salt. Stir thoroughly to incorporate all spices evenly throughout the mixture. The turmeric will immediately begin to color the broth a beautiful golden hue. The combination of spices might seem complex, but each plays an important role in creating the characteristic mulligatawny flavor profile.

Pressure cook to perfection:

Secure the Instant Pot lid, ensuring the valve is set to the "Sealing" position. Select the Pressure Cook or Manual setting and set the timer for 6 minutes on high pressure. While this cooking time seems brief, the pressure environment works magic on the ingredients, infusing flavors and cooking the lentils to perfect tenderness. Once the cooking cycle completes, allow natural pressure release for 10 minutes – this additional time allows flavors to further meld while preventing the soup from sputtering through the valve. After 10 minutes, carefully perform a quick release of any remaining pressure.

Create your ideal texture:

Once the pressure is fully released, remove the lid carefully, tilting it away from you to avoid the steam. Using an immersion blender, pulse the soup for about 30 seconds to partially blend the ingredients. This step is customizable – blend more for a smoother soup or less for a chunkier texture. The beauty of mulligatawny is that it can range from velvety smooth to hearty and chunky, depending on your preference. If you don't have an immersion blender, transfer about half the soup to a standard blender, process until smooth, then return to the pot.

Finish with richness and freshness:

Stir in 1 cup of coconut milk, which instantly transforms the soup, giving it a silky, luxurious quality and tempering the spices. Finally, fold in fresh chopped cilantro, reserving some for garnish. The herb's brightness cuts through the richness and adds a pop of color. Taste and adjust seasoning if needed – a squeeze of fresh lemon juice can add brightness if desired. Allow the soup to sit for 5 minutes before serving to let the flavors fully integrate.

I've experimented with many versions of this recipe over the years, and the apple remains my favorite unexpected ingredient. My grandmother, who learned to cook Indian cuisine from neighbors in her apartment building, always insisted on using Granny Smith apples. She said their tartness created balance with the warming spices. When making this for my family during the first autumn chill, I'm always transported back to her tiny kitchen filled with exotic aromas.

The History of Mulligatawny

Mulligatawny soup represents a fascinating culinary fusion born from cultural exchange. Originally a thin, peppery South Indian broth called "millagu thanni" (literally "pepper water"), it transformed during British colonial rule as English tastes demanded heartier, more substantial soups. The addition of lentils, vegetables, and sometimes meat created what we now recognize as mulligatawny.

Traditional versions often included chicken and heavy cream, but this vegan adaptation preserves all the complex flavors while making it accessible to plant-based eaters. The coconut milk provides the same luxurious mouthfeel as cream, while red lentils deliver satisfying protein and body that makes the soup feel complete without animal products.

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Preparing in Advance

This soup actually improves with time as the flavors meld and develop. Consider making it a day ahead for even more pronounced flavor. Store in an airtight container in the refrigerator for up to four days. When reheating, you may need to add a splash of vegetable broth or water as the lentils continue to absorb liquid when stored.

For meal prep convenience, you can freeze portions in airtight containers for up to three months. Thaw overnight in the refrigerator and gently reheat on the stovetop. The texture may change slightly after freezing, but a quick stir or brief blend with an immersion blender will restore its consistency. Add fresh cilantro after reheating to maintain bright flavor.

After making this soup countless times, I've learned that the quality of your garam masala makes all the difference. I once used a blend that had been sitting in my pantry too long, and the soup lacked its usual vibrancy. Now I make small batches of freshly ground garam masala every few months, storing it in an airtight container away from light and heat. The difference in flavor is remarkable – those freshly ground cardamom pods and cinnamon sticks create an aroma that fills the house and transforms a simple soup into something truly special.

Frequently Asked Questions

→ Can I make this soup without an Instant Pot?

Yes, you can make it on the stovetop. Sauté the aromatics, add all ingredients except coconut milk, and simmer for about 25-30 minutes until lentils are soft, then blend and add coconut milk.

→ What makes Mulligatawny soup unique?

The combination of apples with curry spices and lentils gives this soup its distinctive sweet-savory flavor profile that sets it apart from other lentil soups.

→ Can I freeze this soup?

Yes! Freeze it without the coconut milk for best results. When reheating, add fresh coconut milk after the soup is hot.

→ What kind of apples work best in this recipe?

Granny Smith apples work best as they maintain some texture and their tartness balances the spices. Any firm, tart apple variety will work well.

→ Can I add protein to this soup?

Absolutely! Add cooked diced chicken, tofu cubes, or chickpeas either before pressure cooking or after blending for added protein.