Chicken Mulligatawny Soup

Ingredients

• 3 tablespoonsghee
• 1 smallyellow onion, diced
• 1 tablespoonfresh ginger, grated
• 1celery stalk, chopped
• 2carrots, peeled and diced
• 2 teaspoons (or ½ teaspoon garam masala, ½ teaspoon ground cumin and ½ teaspoon ground turmeric)curry powder
• 1 teaspoonsea salt
• 1 teaspoonfreshly ground black pepper
• ⅛ teaspoonground nutmeg
• ⅛ teaspoondried thyme
• 1½ poundsboneless, skinless chicken thighs, or chicken breasts
• 2 cupslow-sodium chicken broth
• 2 cupscauliflower rice, or finely minced cauliflower florets
• 1 cupfull-fat coconut milk
• ¼ cup, plus 1 tablespoon for garnishfresh coriander, chopped

Instructions

1. 1

   Sauté the vegetables

   Set the Instant Pot to Sauté and melt the ghee. Add the onion and ginger and sauté for 2 minutes. Stir in the celery and carrots and cook for 1 more minute.

2. 2

   Pressure cook

   Add all the remaining ingredients except the coconut milk and coriander. Press Cancel, close the lid and turn the pressure valve to Sealing. Set to Pressure Cook/Manual on High for 10 minutes. See the recipe notes if using chicken breasts.

3. 3

   Release the pressure

   Let the pressure release naturally, then open the Instant Pot.

4. 4

   Shred and finish

   Remove the chicken and shred it into bite-sized pieces, then return it to the soup. Stir in the coconut milk and coriander. Ladle into bowls and garnish with more coriander and black pepper.

What is chicken mulligatawny soup?

Mulligatawny is a spiced soup associated with South Indian cooking; its name is commonly traced to Tamil words for pepper water. Many versions combine Indian-inspired spices with ingredients and influences that evolved during the colonial era.

This version brings together chicken, aromatic vegetables and coconut milk, with cauliflower in place of rice. The pressure cooker cooks the chicken and vegetables in one pot, while adding the coconut milk at the end keeps the soup creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 28g protein, 8g carbs, 20g fat.

The chicken supplies most of the protein, while ghee and full-fat coconut milk contribute much of the fat. Carbohydrates come mainly from the onion, carrots and cauliflower; serve with extra greens if you want a more substantial plate without adding another starch.

The aromatic base

Onion and ginger: Sautéing them in ghee first gives the soup a fragrant starting point. Add the celery and carrots after two minutes so they soften without losing all their texture.

Spices: Curry powder is the straightforward option; the listed garam masala, cumin and turmeric blend is an alternative. Salt, pepper, nutmeg and thyme round out the seasoning, so measure them before starting the pressure cooker.

Choosing the chicken

Thighs: Boneless, skinless thighs are the specified choice and shred readily after pressure cooking. Keep them whole for cooking, then pull the meat into bite-sized pieces.

Breasts: Chicken breasts are offered as an alternative, but the recipe advises checking its notes for their cooking guidance. The provided method does not specify a separate breast-cooking time.

Getting the texture right

Cauliflower: Use cauliflower rice or finely minced florets so the pieces sit easily in a spoonful of soup. Larger pieces will make the finished texture chunkier.

Coconut milk: Stir it in after the pressure release rather than pressure-cooking it with the broth. Shredding the chicken before returning it helps distribute the meat through the bowls.

Pressure-cooker timing

Sauté stage: Give the onion and ginger 2 minutes, then cook the celery and carrots for 1 minute more. These short stages build flavour before the pressure-cooking step.

Pressure stage: Cook on High for 10 minutes, followed by a natural pressure release. The recipe gives a total time of 45 minutes, which includes the preparation and cooker stages.

Serving the soup

Finish each bowl with the reserved coriander and a little black pepper, as directed. The soup already contains cauliflower, chicken and vegetables, so it can be served on its own or with a side of greens.

For a more substantial meal, offer bread or another side separately so everyone can choose how much to add.

Recipe notes & tips

• Measure and prepare the vegetables and spices before switching on the Instant Pot.
• Cut the carrots into small, even dice so they cook evenly with the other vegetables.
• Use the Sauté setting to soften the onion and ginger before adding the broth and chicken.
• Wait for the pressure to release naturally before opening the cooker.
• Stir in the coconut milk only after cooking, as the method directs.
• Taste the finished soup before serving and adjust the black pepper to your preference.

Variations

• Use curry powder: Choose it for the recipe's simplest seasoning option.
• Mix the spices: Replace the curry powder with the listed garam masala, cumin and turmeric combination.
• Choose chicken breasts: They are listed as an alternative; follow the recipe's notes for their cooking guidance.
• Use florets: Finely mince cauliflower florets if you do not have cauliflower rice.
• Adjust the garnish: Add more chopped coriander or black pepper to each bowl.
• Serve a side: Pair the soup with greens or bread according to appetite.

Common mistakes to avoid

• Adding coconut milk too soon: Keep it out during pressure cooking and stir it in after releasing the pressure.
• Skipping the natural release: Allow pressure to fall naturally before opening the Instant Pot.
• Leaving the chicken whole in the bowls: Shred it into bite-sized pieces, then return it to the soup.
• Using large cauliflower pieces: Mince florets finely so they are easier to eat in the soup.
• Cooking the vegetables for too long before pressure cooking: Follow the brief 2-minute and 1-minute sauté stages.
• Guessing the breast timing: Check the recipe notes if substituting chicken breasts, as the method refers to separate guidance.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until piping hot, stirring so the chicken and coconut milk warm evenly.

Frequently asked questions