Mulligan Soup–an easy Instant Pot or slow cooker soup with pork, chicken, potatoes and lots of veggies. It’s one of those soups you can tailor to what you have on hand.
Mulligan Soup
Mulligan stew is a depression era recipe in which whatever vegetables are handy are thrown into the pot. This mulligan stew recipe is loaded with vegetables, pork and chicken for a hearty meal that cooks in one pot (either Instant Pot or Crockpot). It’s an excellent dish to make when you have veggies that need to be used up, and it’s infinitely customizable, so feel free to make it your own. We’ve been having a cold snap and this soup hit the spot. We had some leftovers for lunch too which is always fun.
Ingredients/Substitution Ideas
- Ground pork–or ground beef, ground turkey, ground chicken
- Onion–yellow, white
- Kosher salt
- Black pepper
- Dried oregano
- Ground thyme
- Crushed rosemary
- Dried parsley
- Crushed red pepper
- Chicken broth–or beef broth, water and Better than Bouillon chicken base
- Boneless skinless chicken thighs–or chicken breasts (won’t be as tender)
- Carrots
- Celery
- Green beans–I used fresh but I think frozen would be fine
- Red potatoes–or russet, yellow
- Frozen sweet corn–or canned
- Frozen okra–or frozen lima beans
- Crushed tomatoes–or diced tomatoes, fire roasted diced
Steps
Turn Instant Pot to saute setting. When display says HOT add in the pork and break it up. Add in the onion, salt, pepper, oregano, thyme, rosemary, parsley and crushed red pepper and brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the chicken so it can start cooking while you prepare the other ingredients and the broth can start heating up.
Prepare the other ingredients and add them all into the pot at one time.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Remove the chicken and shred or chop. Stir it back into the pot.
Add in salt and pepper to taste.
Ladle into bowls and serve.
Notes/Tips
- Serve with garlic parmesan knots, cornbread or French bread.
- Other veggies that could be thrown into the pot: cabbage, cauliflower, parsnips, leeks, sweet potato, squash, etc.
- Try sprinkling some parmesan cheese on top.
- This recipe is gluten free and dairy free.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot or cut the recipe in half for a 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with ground pork are Ranger Frank Soup and Ohio Casserole.
- Recipe adapted from Mulligan Stew on Billy Parisi.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Mulligan Soup
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
An easy Instant Pot or slow cooker soup with meat, potatoes and lots of veggies. It’s one of those soups you can tailor to what you have on hand.
Ingredients
- 10 ounces ground pork
- 1/2 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 tsp ground thyme
- 1/2 tsp crushed rosemary
- 1 tsp dried parsley
- Dash of crushed red pepper
- 6 cups chicken broth
- 2 boneless skinless chicken thighs
- 2 carrots, peeled and sliced
- 1 rib of celery, sliced
- 1 1/2 cups green beans, cut into 1 inch pieces
- 2 medium red potatoes, cut into cubes
- 1 cup frozen sweet corn
- 1 cup frozen okra
- 1 (14.5 oz) can crushed tomatoes
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the pork and break it up. Add in the onion, salt, pepper, oregano, thyme, rosemary, parsley and crushed red pepper and brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the chicken so it can start cooking while you prepare the other ingredients and the broth can start heating up.
- Prepare the other ingredients and add them all into the pot at one time.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and shred or chop. Stir it back into the pot.
- Add in salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the pork and break it up. Add in the onion, salt, pepper, oregano, thyme, rosemary, parsley and crushed red pepper and brown for about 5 minutes. Add to the slow cooker.
- Prepare the other ingredients and add them all into the slow cooker and stir.
- Cover and cook on low for 4 hours.
- Remove the chicken and shred or chop. Stir it back into the slow cooker.
- Add in salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
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Pure comfort food made quickly in your electric pressure cooker. It’s a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup.
Slow Cooker Creamy Cauliflower and Potato Soup
Instant Pot Contest Winning Hearty Hamburger Soup
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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