Cooking Lesson #507: Instant Pot Mulligatawny Soup

…from the Perspectives’ Kitchen

How you doin’? If you’re a fan of Seinfeld, then you’re undoubtedly familiar with the Soup Nazi. He was famous for his Mulligatawny Soup which, if you didn’t know how to order properly, his response would be “No Soup For You!” The funny thing about the Soup Nazi is he is a relatively small character in the overall timeline of the show. There are 180 episodes of Seinfeld over its 9-year run, and the Soup Nazi only appears in 2 episodes. Nevertheless, his name is forever linked with the show.
 
I first came to taste Mulligatawny Soup in an Irish pub in Dublin. It had a taste of curry which you wouldn’t have found in Ireland at the time. With a name like Mulligatawny, I thought it was Irish… doh! Mulligatawny is the Anglicized version of the Tamil (a southern Indian dialect) which means "pepper water" or "pepper broth." It became popular with the British stationed in India who were employees of the East India Company during the British colonial period, during the late 18th century.
 
My Instant Pot Mulligatawny Soup is a rich, warm, soup with a nice light curry spice flavor.
 
Prep time:  30 minutes
Cook time:  35 minutes
Yield:  4 to 6 servings  
 
Ingredients 
For the soup
2 tablespoons olive oil
1-pound boneless/skinless chicken breasts cut into 2-inch cubes
4 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
1/2 cup diced green pepper
4 tablespoons minced garlic
2 teaspoons fresh ginger (grated) or 1/2 teaspoon ginger powder
1-1/2 tablespoons sweet curry powder
1-1/2 teaspoons garam masala
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried thyme leaves
6 cups chicken broth
1 (15 oz) can diced tomatoes, drained
1/2 cup white rice (rinsed well)
1 apple, diced
3 whole cloves
 
To finish the soup
1/4 cup all-purpose flour
1 cup heavy cream
 
Directions

1. Measure all ingredients and have at your side before you start.
2. Prepare all the vegetables and fruit, and then portion your spices.

To cook the soup

1. Turn on the Instant Pot to the SAUTÉ. When the display reads "HOT" add the oil.
2. Add the cut chicken and cook, stirring occasionally, until the cubes turn white, but are not fully cooked. Remove from the pot to a plate and set aside.
3. Add the butter, onions, celery, carrots, and green pepper. Cook, stirring occasionally, for 3 minutes, until the vegetables start to soften.
4. Stir in the garlic and ginger, cook for 1 minute, stirring constantly.
5. Sprinkle in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper and thyme. Stir well to prevent burning.
6. Add the chicken broth, stirring well.
7. Add the reserved chicken, tomatoes, rice, apple, and cloves. Stir well.
8. Cancel the SAUTÉ function.
9. Put the lid on the Instant Pot and lock in place. Seal the steam release knob.
10. Press the PRESSURE and then the + or - to set for 7 minutes.
11. When the cooking cycle ends, just let the pot sit and NATURALLY RELEASE the pressure for 20 MINUTES or more. Then turn the steam release knob to release any remaining pressure.
12. When the pin in the lid drops, open the Instant Pot and stir the soup.

To finish the soup

1. Turn on the SAUTÉ setting.
2. Mix the flour and the heavy cream together and whisk them into the simmering soup. Let simmer until soup starts to thicken, then turn off the SAUTÉ setting on the Instant Pot.
3. Serve hot with some Naan (Indian bread) or a grilled and buttered flour tortilla if you don’t keep Naan on hand.

​ChefSecret:  Always remember that tasting the spice level a teaspoon at a time is different from eating an entire portion.  This recipe results in a mild, sweet curry flavor; if you like a spicier version add more curry powder.

Quip of the Day: “I bought a warehouse full of soup stock… now I’m a bouillonaire!
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