A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}
One of the reasons I love blogging is that I learn so many things from my readers. And the questions I receive always challenge me to create better and easier recipes. A while ago I received a request to develop an easier oxtail soup recipe. I had published my mom’s oxtail soup recipe a long time ago. I read the recipe again when I received the request. Oh my, the cooking process for that dish does look super complicated in retrospect.
Cooking notes
(1) Easy prepping and cooking
That’s why I decided to improve the recipe immediately and make a simplified version. This version has quite a few benefits:
- It doesn’t require you to brown or par-boil the oxtails before braising.
- It doesn’t require you to transfer the soup to another pot.
- Cooking time is shortened.
- You don’t need to monitor the cooking. Simply set it and forget it.
Easy Vegetarian Pressure Cooker Recipes
I’m sure you’re wondering about the results. I guarantee it tastes just as great as the original version.
(2) Benefits of a pressure cooker
When I make braised meat or stew on the stovetop, I usually brown the meat to seal in the juices and make the meat taste richer. This is not the case when using the pressure cooker.
The pressure cooker raises the boiling point of the water in the pot. The extra-high heat not only speeds up the cooking process, but also promotes caramelization and browning in a different way. Yes! Your beef will be caramelized in the liquid and it will result in a deep and complex flavor without browning the meat.
(4) Semi-quick release
You can use the natural release method for this recipe. But if you’re in a hurry, you can use the semi-quick release method. Simply wait for 10 minutes to let the pressure to release naturally for a bit, then switch to quick release.
(5) Add veggies later
I always add the veggies after cooking the meat to get the perfect texture. Since oxtails take a long time to cook, the veggies will melt into the soup if you add them at the beginning.
That’s it! This recipe is really simple and hassle-free. I wouldn’t mind cooking it on a busy weekday evening. The oxtails will come out buttery-tender and rich and the soup very hearty. Serve it with a bowl of steamed rice or some toasted bread and dinner will be ready in no time.
More pressure cooker (Instant Pot) recipes
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Pressure Cooker Oxtail Soup (An Instant Pot Recipe)
A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}
Cook Time: 1hour
Total Time: 1hour5minutes
Calories: 313kcal
Ingredients
Pressure cooker (Instant Pot)
- 3lbs (1.4 kg)oxtails, separated at the joints
- 4cupsvegetable stock(or beef stock) (*Footnote 1)
- 1/2onion, coarsely chopped
- 1/2thumb ginger, sliced
- 1can (14-oz / 400-g)tomatoes, diced
- 2tablespoonstomato paste
- 2bay leaves
- 2teaspoonssugar
- 1/2teaspooncoarse sea salt
- 1/4teaspooncoarse black pepper
Cook separately
- 1russet potato, chopped
- 2carrots, chopped
- 2cupscabbage, chopped
Instructions
- Add all the ingredients to the pressure cooker (or Instant Pot) except the potato, carrot, and cabbage. Try to arrange the oxtails in a single layer so they cook evenly. If you’re concerned about scorching, especially if you’re using a stovetop pressure cooker, layer the onions on the bottom before adding the oxtails.
- If you’re using a pressure cooker, heat over medium heat until pressure is added. Then turn to medium-low heat and cook for 45 minutes.
- If you’re using an Instant Pot, select high pressure and set the timer to 45 minutes.
- Once it’s done cooking, let rest for 10 minutes. Then use the quick release method to release the pressure. (*Footnote 2)
- Use a ladle to skim and discard the oil floating on top. If you plan to store the soup for later, I highly recommend you fridge (or freeze) the soup at this point. It’s so much easier to skim the oil completely once the soup is chilled because the oil will clot into a white layer, separate from the soup. You can boil the veggies when you reheat the soup in a pot, so the veggies will be freshly cooked.
- (Optional) Remove the oxtails from the soup and place them onto a big plate. Use a pair of tongs and a fork to remove the meat from the bones. I usually do this step if I’m serving guests but skip it if I’m cooking for myself.
- Add the potato and carrot to the pot. For the pressure cooker, turn to medium heat. For the Instant Pot, turn on the Saute function. Let boil for 10 minutes.
- Add the cabbage and cook for another 5 minutes, or until all the vegetables turn tender. Turn off heat.
- (Optional) Return the oxtail meat to the pot if you removed it from the bones previously.
- Serve the soup hot with steamed rice or bread as a main dish.
Notes
- I used vegetable stock this time because I ran out of beef stock. The soup turned out surprisingly refreshing and well balanced. I highly recommend using vegetable stock if you want a lighter soup. And of course, always use beef stock if you prefer a richer taste.
- For a stovetop pressure cooker, carefully move the pressure cooker to your sink. Use a wet towel to cover the side of the lid and avoid covering the vent and valve. Run cold water over the towel to release pressure.
- For the Instant Pot, carefully use a spatula (or anything with a handle) to switch the valve to the other side to release the steam. Make sure to stay away from the valve when you do this, so the hot steam won’t burn your skin.
Nutrition
Serving: 4g | Calories: 313kcal | Carbohydrates: 23.4g | Protein: 37.4g | Fat: 9.4g | Saturated Fat: 4.7g | Cholesterol: 101mg | Sodium: 1078mg | Potassium: 1135mg | Fiber: 4.4g | Sugar: 11.1g | Calcium: 4% | Iron: 127%
Are you looking for more vegetarian electric pressure cooker recipes? Want more ideas for #MeatlessMonday? We’ve got you covered! This list of easy to prepare vegetarian recipes will make you want to dust off that electric pressure cooker in your closet and put it to use.
Electric Pressure Cooker Recipes For Busy Nights
Try baking your sweet potato in an electric pressure cooker to lock in moisture before finishing it off in the oven. Did you know you can even make soups in a pressure cooker?
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The possibilities are endless. Doom 4 spider mastermind. Need more electric pressure cooker recipes for those nights you’re looking to make a quick dinner! … aka every night 😉
Visit Our Recipes Section for More Meal Ideas!
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Quick Vegetarian Electric Pressure Cooker Recipes
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Want more ideas for #MeatlessMonday? We've got you covered! These vegetarian electric pressure cooker recipes are fast and easy!
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feedingmykid.com
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Instant Pot recipes are all the rage, so it’s only natural that we take a step back from our beloved Crock-Pots to revisit the classic cooking method that is pressure cooking. You’re probably picturing the terrifying pot of years past that was known for leaving remnants of green beans on the ceiling. Well, times have definitely changed. Electric pressure cookers of today are more like a fast version of a slow cooker and have little-to-no risk of taking your eyebrows off. Whether you’re looking to invest or you were gifted one and have no idea what to do with it, keep reading to discover easy pressure cooker recipes that are perfect for a beginner.
1. Pressure-Cooker Ramekin Eggs: Eggs en cocotte sounds fancy, but the soft-cooked eggs, cooked in ramekins, can be whipped together and pressure-cooked in a matter of minutes. (via Brit + Co)
2. Instant Pot Steamed Cod With Ginger Scallion Sauce: This Chinese dish can be on your table in roughly 30 minutes. From a frozen state, fish only takes 5 minutes to pressure-cook. (via Brit + Co)
3. Fluffy Instant Pot Quinoa: Fun fact — your pressure cooker’s rice setting does a lot more than just cook one type of grain. Try quinoa, then dress it with your fave salad toppings. (via Brit + Co)
4. Instant Pot Creamy Chicken Pasta: You can whip up this creamy chicken pasta with mushrooms and plenty of cheese in less time than it takes to go out or take in. (via Brit + Co)
5. Instant Pot Beef Stew: Beef turns out fork-tender every time in the Instant Pot like magic. (via Brit + Co)
6. Instant Pot Butter Chicken: Spicy butter chicken and basmati rice can be made at the same time in your pressure cooker. Who knew? (via Brit + Co)
7. Instant Pot Pork Sliders: Suddenly making game day bites for a crowd doesn’t seem so difficult. (via Brit + Co)
8. Baked Potato Soup: Pressure cook potato soup, purée it in a blender, then top it with your favorite potato fixings like bacon and green onion. (via Brit + Co)
9. Instant Pot Salmon Dinner: Salmon, sweet potatoes, and broccoli can be steamed up all together in three minutes via the wonders of the Instant Pot. (via Brit + Co)
10. Instant Pot Paleo Orange Chicken: Yes you can make a healthier version of the classic American-Chinese staple, and it can be made even quicker when seared and pressure-cooked in the IP. (via Brit + Co)
11. Instant Pot Vegetarian Frittata: Sneak in a bunch of veggies with this frittata that’s also loaded with plenty of cheese. (via Brit + Co)
12. Basic Pressure-Cooker Chicken Breasts: Yes you can pressure-cook chicken breast in 10 minutes. Brine it overnight for extra flavor oomph. (via Brit + Co)
13. Pressure-Cooked Vegetarian Chili: Quinoa naturally thickens the chili. All you need to worry about is what toppings to choose. (via Brit + Co)
14. Instant Pot Carnitas: Pressure-cooker carnitas start with pork shoulder, aromatic veggies, adobo sauce, and beer, but add your go-to herbs and seasonings to make it yours. (via Brit + Co)
15. Instant Pot French Dip Sandwich: This is Pinterest’s most popular Instant-Pot recipe, and once you see the step-by-step close-ups, you’ll understand why. (via Brit + Co)
16. Instant Pot Tuscan White Bean Soup: Eight different vegetables, sweet Italian sausage, cannellini beans, San Marzano tomatoes, lemon, and fresh parsley make this one IP soup to remember. (via Brit + Co)
17. Instant Pot Hard Boiled Eggs: Pressure cook eggs on a trivet with a bit of water for just a few minutes, and you’ll be amazed how creamy they turn out. (via Brit + Co)
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18. 5-Ingredient Pressure Cooker Cheesy Egg Bake: Pressure cooking may seem like it’s too intense for the likes of delicate eggs. Quite the contrary; the moist heat does wonders for keeping them fluffy and the result is perfect every time. (via Kitschen Cat)
19. Instant Pot Salmon With Chili-Lime Sauce: When was the last time you cooked flaky and flavorful salmon in just five minutes? If your answer is never, then you obviously haven’t tried it in the pressure cooker. (via Savory Tooth)
20. Pressure Cooker Pork Ragu With Orecchiette Pasta: This dish gives new meaning to one-pot pasta. Pork shoulder usually has to be cooked for many hours to yield a tender result, but now, you’re looking at one hour. (via Krumpli)
21. Quick and Easy Tomato Carrot Marinara Sauce: Sneaking veggies into your kiddo’s meals isn’t an easy feat. Use your pressure cooker to make quick work of a versatile marinara sauce that conceals a ton of carrots. (via Letty’s Kitchen)
22. Pressure Cooker Sriracha Chicken Tacos: If you want tender chicken infused with big flavor, look no further than the pressure cooker. Pair it with some fresh veggies and mango for tacos that pop with flavor. (via The Girl on Bloor)
23. Pressure Cooker Cinnamon Roll Steel-Cut Oats: You know that steel-cut oats are a more nutritious way to have breakfast, but they also take forever to cook. If you start this cinnamon-roll-flavored recipe in the pressure cooker as soon as you wake up, your breakfast will be ready before you are. (via Pressure Cooking Today)
24. Pressure Cooker Yellow Cake With Raspberry Buttercream: This cake is full of surprises. You wouldn’t know by looking at or tasting it that it’s grain-free, gluten-free, Paleo, and cooked in the pressure cooker. The possibilities really are endless. (via Health Starts in the Kitchen)
25. Pressure Cooker Moroccan Meatballs: Spiced, tender meatballs cook up in less than an hour in your pressure cooker. Serve with bread or rice to soak up all the flavorful sauce. (via Skinnytaste)
26. Pressure Cooker Pork Tenderloin: Cooking pork loin under pressure is one of the best ways to make sure it doesn’t dry out. The pressure cooker keeps all of that juiciness in the meat. (via Savory Tooth)
27. Instant Pot Lima Beans and Ham: Simple and nutritious lima beans and ham is one dish anyone can master with their pressure cooker. The ham infuses each bite with smokey flavor, while the beans become tender and creamy without having to be soaked the night before. (via The Blond Cook)
28. Pressure Cooker Korean Beef: Sweet, tangy, salty, and meaty, this pressure cooker Korean beef comes out meltingly tender every time. Make enough for seconds! (via Damn Delicious)
29. Pressure Cooker Vegetarian Red Beans and Rice: Enjoy this Cajun classic without having to book a plane ticket to Louisiana, thanks to your trusty pressure cooker. (via Kitschen Cat)
30. Pressure Cooker Almond Butter Lava Cakes: Almond butter adds decadent richness to these moist dark chocolate cakes sweetened naturally with honey. (via Kitschen Cat)
31. Pressure Cooker Mongolian Beef: Soy sauce and hoisin do a bang-up job of transforming flank stank in your pressure cooker. It’s a sticky-sweet yet savory dish that you should definitely serve with fluffy white rice. (via The Blond Cook)
32. Pressure Cooker Lo Mein: Our favorite way to eat our veggies? Tossed with long strands of seasoned noodles, of course. (via Kirbie’s Cravings)
33. Pressure Cooker Black Beans: Never underestimate the power of black beans. Make them on the weekend, then use them as a base for lunch and dinner all week long. (via Well Plated)
34. 3-Ingredient Pressure Cooker Mexican Chicken: Spicy, saucy, tender chicken for tacos, burritos, and more is easy to cook up in your pressure cooker. Best of all, the recipe requires just three ingredients, so you don’t have to spend a ton of time rooting through your cabinets before you get cooking. (via Gimme Some Oven)
35. Pressure Cooker Turmeric Lentil Soup: Give your body an anti-inflammatory boost with this golden turmeric and lentil soup. It’s healthy vegan comfort food everyone will love. (via The Girl on Bloor)
36. Pressure Cooker Hamburger Mac and Cheese: Like the boxed meals you grew up with but way healthier, this hamburger mac and cheese is total comfort food. (via Salt and Lavender)
37. Pressure Cooker Stuffed Pepper Soup: Stuffed peppers…without actually having to stuff peppers? Count us in! (via A Fork’s Tale)
38. Pressure Cooker Chicken Butternut Chili: Balance out the spiciness of this chili by adding sweet, tender butternut squash. Along with beans and chicken, it helps make this a hearty and nutritious meal. (via Put on Your Cake Pants)
39. Pressure Cooker French Potato Salad: Potatoes cook up quickly in your pressure cooker. Dress them in a light vinaigrette along with some other veggies for a French-inspired take on this picnic and barbecue classic. (via A Communal Table)
40. Pressure Cooker Zucchini Basil Soup: When you think of pressure cooker meals, you probably picture a giant roast or a heavy meat-laden stew. This veggie soup is just the opposite and is perfect as a light starter for any weeknight meal. (via My Food Story)
41. Instant Pot Chicken Alfredo Salsa Pasta: Cut through the creamy richness of chicken pasta alfredo with a jar of salsa in this satisfying weeknight recipe. (via 365 Days of Slow Cooking + Pressure Cooking)
42. Pressure Cooker Turkey Verde and Rice: This healthy meal is packed with flavor and will be sure to satisfy those Thanksgiving turkey cravings. Did we mention there are only five ingredients? That’s a dinner *win* at its finest. (via The Creative Bite)
43. Pressure Cooker Green Chile Pork Carnitas: Taco Tuesday is a weekly must in many households. Simplify the process by making your pork carnitas in the pressure cooker and garnish with a little bit of fresh onion, cilantro, and cheese. (via Pressure Cooking Today)
44. Pressure Cooker Honey Sesame Chicken: Why order takeout when you can make it better and faster at home? Before everyone decides what they want, you could already have this honey sesame chicken finished and plated. (via Pressure Cooking Today)
45. Pressure Cooker Ribs: The way you cook ribs will forever be changed after you use a pressure cooker. This simple recipe contains ingredients already found in your cupboard. (via Leite’s Culinaria)
46. Pressure Cooker Pinto Bean And Chard Burritos: The pressure cooker isn’t just for heavy comfort food-style dishes. You can whip up these healthy pinto bean, chard, and brown rice burritos in a flash, so you can eat something nutritious at the end of a long, stressful day. (via Kitschen Cat)
47. Pressure Cooker Blueberry Cornmeal Breakfast Cake: We tend to whip out our pressure cooker at dinner time, but it’s just as effective at churning out hands-off breakfasts, too. Cornmeal cake studded with blueberries stays ultra moist in your cooker, making for an indulgent morning meal. (via Kitschen Kat)
48. Pressure Cooker Split Pea Soup: Don’t be put off by the green color of this hearty soup. It’s full of rich flavor, and split peas are chock-full of protein, too. (via Savory Tooth)
49. Pressure Cooker Coca-Cola Baked Beans: Cooking homemade baked beans from dried legumes normally takes hours to yield a tender result. With the pressure cooker, all that flavorful sauce is imparted into the beans in a fraction of the time for one tasty side dish. (via Kitschen Cat)
50. Cheesy Chili Mac: There’s no need to make a questionable dinner from a box when you can make the same thing from scratch and feel good about it. (via Chattavore)
51. Pressure Cooker Faux Chicken Pho: The beauty of cooking is that you can take one of your favorite dishes and make it your own. This soup is inspired by traditional pho but uses spiralized daikon radish instead of rice noodles for a healthy twist. (via The Sophisticated Caveman)
52. Carrot Cake Steel Cut Oats: Steel-cut oats usually take more time than you have for breakfast in the morning, but with a pressure cooker, you can have them ready before you perfect your mascara. (via Kitschen Cat)
53. Pressure Cooker Rice Pudding: This rice pudding is a versatile dish that you can have for breakfast, dessert, or a quick snack. Serve warm straight from the pressure cooker, or chill for a couple of hours if you like it cold. (via Pressure Cooking Today)
54. How to Cook Artichokes in a Pressure Cooker: Homemade whole artichokes are a delicious and impressive appetizer for a fancy dinner party. Make a huge batch of these for your next girls’ night in, and the ladies will thank you almost as quickly as they’ll dip these in melted garlic butter or lemon aioli. (via Kalyn’s Kitchen)
55. Pressure Cooker Summer Italian Chicken: One trick to producing a fantastic meal when using a pressure cooker is to finish your dish with fresh ingredients to balance the taste of the cooked food. This Italian chicken stew is full of marinated flavor and topped with lots of fresh herbs. (via Nom Nom Paleo)
56. Frozen Chicken Pasta: Any dish that can go from frozen to tableside in 20 minutes is a winner. (via Live Laugh Rowe)
RELATED: Beginner Instant Pot Recipes for Easy Weeknight Dinners
Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.
Additional reporting by Paige Johnson
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One Pot Meals, Recipes, FoodFall is here y’all !!!!! You know what am I doing these days ??? Slipping into my favorite PJ’s , curling up on the couch and slurping a bowl full of piping hot Mulligatawny soup + Netflix . For a minute can we just pause and admire the beautiful color of this soup !! Its like a little bowl of sunshine which will definitely bring positive vibes , much needed in this cold gloomy weather. P.S – As much as we love pumpkin this soup doesn’t have any . If you are on a lookout for substantial soups that will keep you full for a longer time then my friend this is likely to be your new found love!!
Mulligatawny soup is one of the most popular soup that you will find on the menu of any Indian restaurant.Today’s recipe Indian Vegetarian Mulligatawny soup is a vegan spin on the otherwise classic (Chicken Mulligatawny soup ). This Indian soup is Gluten free too. There are many versions of this Mulligatawny soup. Some are meaty, some chunky , other versions are very spicy and some creamy. My version of this Mulligatawny soup is rich ,creamy , heart warming and comforting . It makes a perfect fall weather soup .
What is this Mulligatawny Soup?
Mulligatawny Soup originated from India which literally means Pepper water in Tamil. It is a kind of Rasam . But it seemed to be modified into many versions by the Britishers. They wanted a soup that is substantial like a meal and not just spicy pepper water. So they added few Indian ingredients mainly lentil and rice plus some meat to make it more filling. Over the time there have been many modifications to this soup . Some versions are creamy, others are chunky. Some are meaty and what I am sharing with you today is Vegan version of Mulligatawny soup. I created this version of soup after tasting it in various Indian restaurants here. It is not the authenticate Mulligatawny Soup but it definitely hits the spot!!If you interested reading more about origin of this soup then this is a good read here.
What are the ingredients that make a vegetarian / vegan / gluten free amazing Mulligatawny Soup?
The list might seem long but these are easily accessible ingredients. You might have everything in your pantry or fridge right now. If not, these are easily available at your local grocery store. The star ingredients of Mulligatawny Soup are red lentil, rice , apples, coconut milk , celery and carrots , tomatoes , loads of garlic plus some heart warming Indian Spices.
How does this vegetarian version of Mulligatawny soup taste ?
One sip and your mouth with feel luxurious . It’s thick and creamy with clean flavors. The unusual combination of ingredients create a burst of fresh flavors which will leave you satisfying. I am sure all your carnivore friends will love it too.
How to simplify making of Indian Muligatawny soup ?
Instead of making it in an open pot on the stove top which requires you to baby sit the soup , watch it , stir it and be there forever . I make this soup in a pressure cooker . You may opt for a stove top or an electric pressure cooker for the same. As my stove top pressure cooker has been replaced by my 6 qt Instant Pot , I have used the same for making this one pot meal soup. Just dump everything in , close the lid and let the IP do its magic. Just 10 minute preparation time and rest is done by the Instant Pot.
How do you eat Mulligatawny soup ?
This soup is hearty and filling on its own. 2 big bowls and you are sorted for a meal. You may pair it with a protein salad or some crusty bread or a light sandwich works too.
I made this soup after a long long time . There is a funny reason behind it. So as usual when I am bored I refresh myself by watching funny videos on YouTube or classic scenes from my favorite TV series that can possibly give me chuckles . The other day I was watching epic scenes from one of my favorite TV series “Seinfield” and this particular scene from “The End of Soup Nazi” episode which I love love love !! Where Elaine had Mr . Nazi’s Soup recipes in possession especially “Mulligatawny Soup”. And it occurred to me that I haven’t made this easy peasy soup in a long long time. I ran into the kitchen to check if I had all the ingredients needed for the soup. and yes yes I did. ” I CAN MAKE MY OWN SOUP “!!!!! And my friend this is how this soup happened again !!You should checkout this scene if you haven’t seen it yet . Link here.
DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!!
Liked this recipe?Do give it a star rating below !
Indian Vegetarian Mulligatawny soup
Mulligatawny soup is one of the most popular soup that you will find on the menu of any Indian restaurant. Vegan version of this soup is absolutely delish!! One pot meal for anytime of the day. Freezer friendly too. Gluten free and kid friendly.
Cook Time 15minutes
Total Time 25minutes
Adjustable Servings -6
Ingredients
- 2teaspooncooking oil(use vegetable broth for oil free cooking)
- 2.5cupslow sodium vegetable broth
- ½cupred lentil*
- ¼cupwhite rice of choicelike ( jasmine/ basmati/ sona masoori , white quinoa)*
- 2carrots roughly cubed
- 2celery sticks roughly chopped
- 2roma tomatoeschopped
- 1medium size applecubed
- ½cuponionschopped
- 4clovesgarlicgrated/ minced or use 1.5 teaspoon paste
Spices used
- 1whole clove
- 1bay leaf
- 1small cinnamon stick
- ¼teaspoonturmeric
- ¼teaspoonpaprika / cayenne
- ¼teaspoonground cumin powder
- ¼teaspoonground coriander powder
- ¼teaspoonground black pepperor as desired
- 1can 400 ml/ 13.5 oz Full fat Coconut milk *
Garnish*
- Coconut milk for swirls
- Roasted pumpkin seeds
- Chili flakes
Instructions
- Wash lentil and rice together under cold tap water 3-4 times , drain and keep aside.
- Switch on Instant Pot on Saute mode . Add in oil or broth if going oil free.
- Once warm add in the onions and saute for 2 minutes or until translucent. Add in garlic and sautee for 30 seconds . Add in broth, spices and everything else called for except COCONUT MILK.
- Now secure the INSTANT POT with its lid.
- Press Manual HIGH for 5 minutes.
- Let the pressure release naturally (NPR) or quick release after 15 minutes.
- Once the silver pin drops down it is safe to open the IP. Turn knob to VENT and then carefully open the lid.
- Stir in the coconut milk. Blend everything with an immersion blender until smooth.
- You may let the mixture cool down and blend in a pot blender too.
- Adjust the consistency as per your liking – thick stew like or thin by adding more broth if desired.
- Taste test and adjust seasoning to your liking as well.
Notes
For making this soup in stovetop pressure cooker or open pot on the stove refer to instructions below notes.You may use approximately 2 teaspoon CURRY POWDER (more if desired later) instead of all dry spices called for except bay leaf & cinnamon as it is not included in curry powder (please not garam masala ) . Curry powder has salt too. So add additional salt responsibly.Spices can be adjusted later to suit your taste. So do not PANIC!!!Red lentil can be substituted with only split yellow moong dal to avoid altering the look .I have used short grain rice- sona masoori rice.Arborio or sticky rice is not preferred.Last year I tried Mulligatawny soup once with white quinoa instead of rice and it was fantastic too.Pumpkin season is here so you may replace carrots with pumpkin, butternut squash or acorn squash .Garnish is completely optional. You may top with fresh herbs like parsley , cilantro, lemon wedge, croutons.Storage for the soup.Soup will thicken considerably after cooling because of lentil and rice and gets more thicker the next day. If you are not eating it sooner then I suggest adding 1 cup more water/ broth . Soup consistency can always be adjusted later too! Soup stays well in the fridge upto 3 days and in the freezer for 2 months. Freeze soup in one time use freezer bags/ containers. Thaw in the fridge or counter top for couple hours. After thawing this soup will have to be revived by adding some water/ broth . The texture isn’t silky smooth after freezing . But after adding some liquid to thin the soup and warming it, I blend this soup with immersion blender that helps to get the same texture as before.
Nutrition
Serving: 6g | Calories: 89kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Sodium: 306mg | Potassium: 220mg | Fiber: 4g | Sugar: 2g | Vitamin A: 56.7% | Vitamin C: 5.7% | Calcium: 2% | Iron: 5.7%
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Don’t have an Instant Pot ?? Here is what you do-
Follow the recipe as given above for stove top pressure cooker. Cook on medium flame for 15 minutes or for 4 whistles . Let the pressure release naturally.
For Open Pot cooking cook in a large pot by following instructions above until everything is tender. You will need to stir often to avoid overflowing . You may need up to 1 cup additional stock too. It may take around 25-30 minutes on low / medium heat. Use immersion blender or blend in a pot blender after cooling.
Instant Pot Pressure Cooker Vegetarian Recipes
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