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Instant Pot Mulligatawny Soup{Vegan}

by Sophie

Make this amazing instant pot mulligatawny soup without any animal protein or dairy cream. This vegan mulligatawny soup is hearty, healthy and so delicious.

Instant pot Mulligatawny soup

What is Mulligatawny Soup?

The classic Mulligatawny soup, although originated in southern province of India, gained popularity in Britain and other western countries. The soup, which originally was a thin, pepper-based rasam, was named after the Tamil words “milagay” or “milagu” that translates to hot pepper and “tanni” means water. Hence, the original milagay-tanni when westernized got the name mulligatawny and with a revamped flavor profile. 

easy vegan mulligatawny soup with seitan

The new soup is similar to a lentil-soup but has many extra ingredients such as apples, rice and even meat for a hearty and creamy yet spicy flavor. Some claim the original recipe has dairy-based cream, but I have added coconut milk to veganize it.

Easy instant pot mulligatawny

I had no ideas what mulligatawny is until I was served a bowl once on a Britain-bound flight. Back then, I was an occasional poultry-eater and I totally enjoyed my first, chicken-mulligatawny soup. After getting familiar with the soup, I started ordering this a lot at local Indian or American-Indian restaurants and a lot many times without any meat yet enjoyed every bit of it. 

A spoonful of vegan mulligatawny

While the southern Indian Mulligatawny version is very much similar to rasam, the classic version of the soup created in England is always thick, has meat and served with cream. Therefore, my version has some sautéed seitan, coconut milk and even apple. 

What ingredients are used in Instant Pot Mulligatawny Soup?

Mulligatawny soup ingredients

In my vegan instant pot mulligatawny soup, there is red lentils, coconut milk, veggies, apple, vegan seitan chicken and some spices. The original recipe always calls for hot, madras curry powder. I have used my homemade curry powder masala for this recipe. Feel free to skip rice if you want. But rice is an essential ingredient of this dish. 

How to make vegan instant pot mulligatawny soup?

How to make IP mulligatawny soup

Ingredients: 

1 tbsp cooking oil, 1 small onion diced, 2 tomatoes chopped, 1 tablespoon ginger grated, 4 pods garlic grated or chopped, 1 Serrano pepper chopped, 1 celery stalk chopped, 2 carrots peeled and diced, 1 apple (cored and diced), 2 teaspoon curry powder(homemade or madras hot), Salt and pepper to taste, 1/8 teaspoon ground nutmeg, 1/8 teaspoon dried thyme(crushed), 1.5 cups chicken-style seitan (cut into strips), 2 cups vegetable broth, 1/2 cup red lentil (washed and soaked in 2 cups of water for two hours), 1/4 cup wild rice (washed and soaked with lentil), 1 cup coconut milk, 1/4 cup fresh cilantro (chopped), Lime juice to serve 

Instructions of Making Instant Pot Mulligatawny Soup: 

Easy vegan mulligatwny soup
  • Set the instant pot to a sauté mode. Add oil and wait till it’s hot.
  • Now add garlic, ginger and sauté for a few seconds.
  • Add onions, celery and other vegetables with apples and give a good stir. 
  • Now add all spices and mix well and then a add in tomatoes. 
  • Allow the tomatoes to become mushy before adding peppers.
  • After adding peppers, give a good mix. Now add lentils and rice, vegan vegetable broth, salt and pepper and mix well.
  • Close the lid and seal the vent. Pressure cooker for 7 minutes in high. 
  • While the soup is cooking, sauté seitan with a tsp of oil and add 1/2 tsp curry powder(optional). Allow the seitan to brown around the edges. 
  • After the beep, wait for natural pressure release. Open the lid and give a good stir. 
  • Add coconut milk, seitan and bring the mixture to a boil in sauté mode. If needed, adjust salt and pepper, and add more water. 
  • Garnish with cilantro and serve warm with lime juice. 
  • If you want, you can use basmati or white rice in place of wild rice. 
  • Adding seitan is an optional choice. But it does adds a nice, meaty texture to the soup. 
Instant pot Mulligatawny soup

Instant Pot Mulligatawny Soup {Vegan}

Make this amazing instant pot mulligatawny soup without any animal protein or dairy cream. This vegan mulligatawny soup is hearty, healthy and so delicious.
5 from 9 votes
Print Pin Rate
Course: Soup
Cuisine: British, Indian
Keyword: 30-minute vegan dinner, classic mulligatawny, instant pot mulligatawny, Muller cider, vegan mulligatawny
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 6
Calories: 265kcal
Author: Sophie

Equipment

  • Instant pot

Ingredients

  • 1 tbsp cooking oil
  • 1 small onion diced
  • 2 Tomatoes chopped
  • 1 tablespoon ginger grated
  • 4 pods garlic grated or chopped
  • 1 Serrano pepper chopped
  • 1 celery stalk chopped
  • 2 carrots peeled and diced
  • 1 apple cored and diced
  • 2 teaspoon curry powder homemade or madras hot
  • Salt and pepper to taste

  • 1/8 tsp ground nutmeg
  • 1/8 teaspoon dried thyme crushed
  • 1.5 cups chicken style seitan cut into strips
  • 2 cups vegetable broth
  • 1/2 cup red lentil washed and soaked in 2 cups of water for two hours
  • 1/4 cup wild rice washed and soaked with lentil
  • 1 cup coconut milk
  • 1/4 cup fresh cilantro chopped
  • Lime juice to serve

Instructions

  • Set the instant pot to a sauté mode. Add oil and wait till it’s hot.
  • Now add garlic, ginger and sauté for a few seconds.
  • Add onions, celery and other vegetables with apples and give a good stir.
  • Now add all spices and mix well and then a add in tomatoes.
  • Allow the tomatoes to become mushy before adding peppers.
  • After adding peppers, give a good mix. Now add lentils and rice, vegan vegetable broth, salt and pepper and mix well.
  • Close the lid and seal the vent. Pressure cooker for 7 minutes in high.
  • While the soup is cooking, sauté seitan with a tsp of oil and add 1/2 tsp curry powder(optional). Allow the seitan to brown around the edges.
  • After the beep, wait for natural pressure release. Open the lid and give a good stir.
  • Add coconut milk, seitan and bring the mixture to a boil in sauté mode. If needed, adjust salt and pepper, and add more water.
  • Garnish with cilantro and serve warm with lime juice.
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Notes

  • If you want, you can use basmati or white rice in place of wild rice.
  • Adding seitan is an optional choice. But it does adds a nice, meaty texture to the soup.
  • Alternatively, you can also add tofu or soy curls.
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 242g | Calories: 265kcal | Carbohydrates: 16g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Fiber: 5g | Sugar: 6g
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Instant pot mulligatawny soup

Here is how to make chicken style seitan at home.

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6 comments

Sophie April 4, 2020 - 5:46 pm

5 stars
Mulligatawny soup is one of my favorite. Your vegan version looks amazing. Thank you.

Reply
Marie-Charlotte Chatelain June 8, 2020 - 10:43 pm

5 stars
I might just have found my new favorite lentil soup recipe! THIS IS AMAZING!

Reply
Adrianne June 8, 2020 - 11:30 pm

5 stars
This soup looks amazing. I hadn’t heard of it before, but I saw the picture and it looks delicious. I love that it is vegan also, can’t wait to try it. Cheers!

Reply
Rika June 9, 2020 - 1:05 am

5 stars
This looks amazing! It looks healthy too! Yum!

Reply
Safira June 9, 2020 - 2:25 am

5 stars
An absolute favourite! So so delicious and glad that I can make it faster with my instant pot. So yum. Thanks for sharing

Reply
Amanda Wren-Grimwood June 9, 2020 - 4:04 am

5 stars
Mulligatawny is one of my favourites and haven’t had it for ages so I’m trying this one!

Reply

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