Bison Stew, Insta Pot Recipe
We are driving through the mountains as we speak. We have had such a busy couple of days and have an even busier weekend ahead of us. We are traveling, spending time with both of our mothers, setting aside some time for end of semester parties, and making time for trail runs and climbing sessions.
I’m typing this in the passenger seat right now, so I want to make this short and sweet and get back to keeping my husband awake.
Today I have a recipe for you inspired by cold days and windy, glove-less bikes home. It has been raining for almost a week straight and we have been riding our bikes through the rain, coming home soaked and chilled.
The other day, I had planned a crisp salad, mushroom and herb patties with pesto, but all of that went out the window when my husband called and said he was having to walk his bike all the way in the middle of a rain/snow storm. So I switched gears and looked to my insta pot instead.
I don’t eat much meat, especially not red meat. I stopped eating it about six years ago and have only had bison, elk and deer now and then since. (a whole other post, for a whole other time). I am passionate about eating a lot of plants, but I do want this blog to include wholesome animal based recipes. My husband has started eating more meat, and it’s giving me the opportunity to explore and challenge not only my ethics, but also my cooking skills. I put together this bison stew in a matter of minutes and it turned out to be a real keeper. This stew is homey, warming, nourishing, and has a simple rustic charm that we absolutely loved! He now asks for this recipe all the time. It’s so quick and easy, but it tastes like it took all day. Winner all around.
INTA POT BISON STEW
- 1 lb. ground bison
- 5-6 cups broth (I used vegetable, bone broth would also work)
- ½ cup tomato sauce (or 2 Tbsp. tomato paste and ¾ cup red wine)
- 4 Tbsp. coconut oil (divided)
- ½ yellow onion, chopped
- 3 large cloves garlic, chopped
- 4 carrots, chopped
- 4 medium, or 2 large potatoes, chopped
- 1 Tbsp. thyme
- 1 Tbsp. dried sage leaves
- salt and pepper to taste
- Set the insta pot to the "sauté" setting
- When it says “hot,” add 2 Tbsp. of coconut oil and lightly brown the meat
- Heat a separate skillet to medium and then add the other 2 Tbsp of coconut oil. Add onion and garlic, suate until onions are translucent
- Add onions and garlic to insta pot
- Add broth, tomato sauce or red wine and tomato paste, carrots, potatoes, herbs and salt and pepper.
- Close the lid and turn the insta pot to the “meat” setting and change timer to 20 minutes.
- Let cook and then slow release or quick release (I used the quick release)