Instant Pot Mulligatawny Soup


Ingredients 2 tablespoon oil 1 medium onion chopped 1 stick celery finely chopped 1 tablespoon ginger grated 4 cloves garlic grated 1-2 green chili finely chopped ¾ cup red lentils (masoor dal) 1 medium tomato chopped 2 carrots chopped

Ingredients continued 2 apples peeled, cored, and chopped 1 teaspoon garam masala 1 teaspoon cumin powder ½ teaspoon chili powder ½ teaspoon turmeric powder ½ teaspoon pepper powder ½ teaspoon dried thyme 3 cups vegetable stock ½ cup coconut milk Salt to taste 2 tablespoon coriander leaves (cilantro)

Set the Instant Pot in saute mode and add oil. Add onion, celery, ginger, garlic, and green chili. Saute for 3 minutes

Add red lentils

Add apple, carrots, tomatoes

Add garam masala, cumin powder, turmeric powder, chili powder, dried thyme, pepper powder, and salt

Add the vegetable stock. Mix well and deglaze the pot

Secure the IP lid and set it to pressure cook mode for 6 minutes

Do a natural release of pressure for 10 minutes, then do a quick release

Using an immersion blender, blend the soup for 30 seconds (blend for 1-2 minutes if you want a smooth soup)

Add coconut milk and coriander leaves. Mix well

Serve hot with steamed rice or bread of your choice