Instant Pot Vegan Mulligatawny Soup Recipe

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

The Instant Pot is great for various soup recipes like tofu hot and sour soup, savory mushrooms with barley soup, and masoor dal. And it's perfect for making a large pot of cozy Indian mulligatawny soup. 

🍛 What is mulligatawny soup?

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. 

My vegan version of mulligatawny soup is likely far from the traditional recipes of colonial times. If you are craving a comforting, loaded soup with flavor and a creamy texture, you have landed in the right place. 

⭐ Why You'll Love This Recipe

• A veggie-packed vegan recipe made without added olive oil. 
• Stovetop instructions are included if you don't have an electric pressure cooker. 
• ​A freezer-friendly recipe perfect for quick lunches or meal prep. 

📋 Recipe 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. Add a teaspoon of ground black pepper if you don't have either. 

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

Apples. Granny Smith apples are my favorite for mulligatawny. 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. Split mong beans (moong dal) are a good substitute. 

Canned tomatoes. Diced or crushed tomatoes packed in juice work best for this recipe. Substitute with 2 cups of diced fresh tomatoes plus a teaspoon of tomato paste.  

Coconut milk. Lite coconut milk is recommended. This creamy soup doesn't need full-fat or heavy cream. I have a list of good vegan substitutes for coconut milk. My favorite is plant milk with a few drops of coconut extract. 

Lemon Juice. Lemon juice balances the sweetness of the veggies. Lime juice is a good substitute. 

Garam Masala. Adds to the curry spices. It varies depending on the brand. Find garam masala at larger supermarkets or Indian specialty markets or make my homemade garam masala blend and never be without it!

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

🥘 Step-by-Step Instructions

Step 1: Toast the mustard seeds, then cook the onions, carrots, and celery. 

Step 2: Stir in garlic, ginger, chili, and spices. 

Step 3: Add the sweet potatoes, apples, and tomatoes. Turn off the Instant Pot. Stir the bottom of the pot to deglaze. 

Step 4: Mix in the red lentils and broth. Clear the bottom of the Instant Pot. 

Step 5: Cook on high pressure for 10 minutes with 10 minutes NPR (natural pressure release). 

Step 6: Stir in coconut milk and lemon juice. 

Stovetop Instructions

1. Heat a large soup pot or Dutch oven to medium heat. Toast the mustard seeds for 30 seconds, then add the onions, carrots, and celery. 
2. Add the garlic, ginger, chili, and the rest of the spices. Stir for 30 seconds. 
3. Mix in sweet potatoes, apples, tomatoes, broth, and red lentils. 
4. Reduce to low heat. Stir the bottom of the pot. Cover and cook for 25 - 30 minutes until the sweet potatoes are tender. 
5. ​Stir in coconut milk and lemon juice. 

🔪 Pro Tips

For a super-creamy soup, puree using an immersion blender. Or transfer a few cups of soup to a blender or food processor. After pureeing, return it to the pot. 

Denise's favorite Instant Pot tip: to avoid the food burning alert turn the Instant Pot off between the Saute and Pressure Cooking modes. Use a wooden spoon to thoroughly clean the bottom of the pot for any stuck-on ingredients. 

🍴 Serving Suggestions

Mulligatawny is a hearty soup that's a meal in its own right. Garnish it with lemon slices, chopped fresh cilantro, slices of chili or green onion.

Sprinkle with cayenne pepper or red pepper flakes. Serve it curry style over brown rice or with oil-free sweet potato flatbread or toasted whole wheat pita bread. 

💭 Frequently Asked Questions