Instant Pot Vegan Mulligatawny Soup

Brimming with veggies, apples, and Indian spices, Instant Pot vegan mulligatawny soup is the creamy bowl of curried red lentil soup you've been waiting for.

Recipe Features

Mulligatawny (muh·luh·guh·taw·nee) soup is a dish with history. Originally prepared as part of traditional Sri Lankan cuisine, it was made with ‘pepper water’ as the foundation. Since the early days of the British raj, mulligatawny has undergone flavor and ingredient transformation. It is now more of a British-Indian fusion of flavors.

Our vegan version is likely far from the traditional recipes of colonial times. Those recipes were often bulked out with lamb or chicken. And of course, Instant Pot recipes are relatively new. We can happily report that if you are craving a comforting, loaded soup with flavor and a creamy texture, you have landed in the right place.

Key Ingredients

Cumin seeds and black mustard seeds – The first layer of flavor comes from a quick toast of spice seeds. If you don’t have black mustard seeds, you can use yellow mustard seeds.

Red or green chilies – Fresh red chiles or green chilies (jalapenos) are used for spicy heat and flavor. You know your heat tolerance best, so use chilies that compliment your palate, use more or less, or leave them out entirely. If you clean out the seeds and core (the yellowish part), it will take the level of spice way down.

Sweet potato – Use a medium sweet potato, peeled and cubed. You can also use ½ a peeled and cubed butternut squash.

Apples – Green apples or another tart variety balance the sweetness of the potato and carrots. Don't bother to peel them. They will soften when they pressure cook.

Red Lentils – Use split red lentils if you have them. They break down easily (which is our goal). If you use whole lentils, allow a few more minutes of natural pressure release.

Canned tomatoes – Diced or crushed tomatoes packed in juice work best for this recipe. If you have whole tomatoes, break them up with a fork or immersion blender before adding them to the Instant Pot. I’ve not used fresh tomatoes, but it’s entirely possible. Use 2 cups of diced fresh tomatoes. The flavor won’t be as deep, so add a teaspoon of tomato paste to create a more intense tomato flavor.

Coconut milk – Lite coconut milk is recommended. Full-fat coconut milk is high in saturated fat and can be very thick. You can also add plant milk with a few drops of coconut extract. If you want it thicker, blend in 2 tablespoons of soaked cashews with the plant milk.

Vegetable stock (broth) – Vegetable broth adds another level of flavor. Use vegan vegetable stock, and if you need a substitute, use water.

Lemon Juice – Lemon juice is used to adjust for the sweetness of the veggies. The ingredient list suggests 1-2 tablespoons. Lemon wedges also make a great garnish.

Ground Cardamom – If using whole cardamom seeds, my advice is to cut the amount in half. Cardamom seeds have a strong flavor than the prepared ground kind.

Garam Masala – Garam masala is a traditional, if not premier, Indian spice blend. Like so many spice blends, it varies depending on the brand you have. Find garam masala at larger supermarkets or Indian specialty markets.

Nutmeg – I know it seems a minuscule amount ¼ of a teaspoon, but nutmeg has a strong flavor. Use a couple of grates of a nutmeg seed if that’s what you have on hand.

About salt: Salt is left as an option during the ‘taste and adjust’ step. Some vegetable stock, and even canned tomatoes, can contain salt. It’s difficult to impossible to mitigate too much salt, so add it at the end.

Pro Tips

• Use a 6 or 8-quart Instant Pot for this recipe. The times for the Instant Pot to start the pressure-cooking process can vary. The cook time for this recipe allows 15 minutes.
• The practice of mise en place  – gathering all your ingredients before cooking is essential for successful Instant Pot cooking. You don't want to be digging in cupboards or the fridge while food is scorching.
• Prepping this recipe can take a bit of time, depending on how quick you chop. You can dice all the ingredients, except the apples, hours before cooking.
• Be sure to turn off the Instant Pot after adding the tomatoes. This is one strategy to avoid the Burning Food notice. You will have time to clear the bottom of the Instant Pot before adding the rest of the ingredients.
• Clear the bottom of the Instant Pot consistently. I can't say this enough. When you add layers of ingredients, bits can accumulate on the bottom. Yep, it's all about avoiding the burn notice.  
• Allow at least 10 minutes of natural pressure release, longer if you like. Slower cooking continues before releasing the pressure. If you open the steam handle immediately, it raises the temperature well above the boiling point. This can pulverize your ingredients and take all the flavor along with it.

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