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Instant Pot Mulligatawny Soup Recipe

Instant Pot Mulligatawny Soup

We modified our original Mulligatawny soup recipe for the Instant Pot.  Chicken and rice soup flavored with garam masala, curry powder, and apples.  
Course Dinner, Instant Pot, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 285kcal


  • 1 tbsp coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 carrots chopped
  • 3 stalks celery chopped
  • 2 tbsp garam masala
  • 1/2 tbsp curry powder
  • 1/2 tbsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper fresh, ground
  • 4 cups chicken broth
  • 1 cup brown rice
  • 1 apple grated
  • 2 chicken breasts
  • 15 ounces coconut milk (canned)


  • Press the saute button on the Instant Pot and add coconut oil.
  • Once oil has melted, add onion, stir and cook for 3-5 minutes.
  • Add garlic, stir, and saute for 1 minute.
  • Add carrots and celery, stir and cook for 5-6 minutes.
  • Add all spices and salt and pepper, stir, and let cook for one minute.
  • Pour about one cup of broth in pot and stir and deglaze pan.
  • Add remaining broth, rice, grated apples, and chicken breasts.
  • Close lid, turn vent to sealed, press manual, and toggle to 25 minutes.
  • Let cycle run, then turn off, let naturally release for 12 minutes and release.
  • Stir in coconut milk and serve.