Instant Pot Mutton Paya | Indian Style Bone Soup

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Ingredients:
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2 lbs, Mutton Paya Legs(trotters)
Onion , 1 medium, chopped
Green chillies, 5, sliced
Ginger garlic paste, 2 tbsp
Red chilli powder,2 tbsp
Turmeric, half teaspoon
Pepper powder, 1 tbsp
Salt, as per taste
Garam masala, 1 tbsp
Coriander powder, 1 tbsp
Cilantro leaves, 1 bunch, finely chopped , for garnish.
Oil, 10 tbsp.

Whole garam masala: (2/3 of each)
cardamom
cloves
shahi jeera
cinnamon stick
bay leaves

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Directions:
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1.Turn on Saute mode to pre heat the liner.
2.Add the oil and wait for a minute for the oil to heat up.
3.Add the whole garam masala spices(cardamom, cumin, cinnamon, bay leaves) and green chillies.
4.Add Onions and saute for a few minutes
5.Add turmeric and ginger garlic paste. Stir well and saute till the onions turn transparent.
6.Add the chicken paya and mix well.
7.Add water till the meat is completely immersed and close the lid.
8.Turn on MEAT/STEW mode and set the timer to 15 minutes.
9.do a QR and after the safety valve has dropped, open the lid.
10.Check if the meat is well cooked.It should ‘fall off the bone’.Pressure cook for a few more minutes if you think its not tender enough.
11.Switch to saute mode.Add red chili powder, pepper powder, coriander powder, garam masala and salt.
12.Let is saute for 15 minutes
13.Garnish with cilantro/coriander leaves
14.Turn off IP.

Serve hot!
Goes well with yeast rolls(I use Sara Lee dinner rolls) and can also be consumed as a soup.
Serves 4 adults.
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For more Instant Pot Recipes visit : www.namasteinstantpot.com

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Paya is a meat stew typically made using the leg bones/trotter of a goat. This recipe shown in the video is the Hyderabadi Goat Paya, and its origins are in Mughal Cuisine from the 16th century.

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