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Instant Pot Bison Stew

November 19, 2020 • 0 comments

  • Servings: 4


  • (2 Pounds Cut in Bite Sized Pieces) Bison Sirloin Tip Steak
  • (2 Tsp) Olive Oil
  • (As Needed to Flour Bison) Flour
  • (As Desired) Sea Salt
  • (As Desired freshly ground) Pepper
  • (1/4 Tsp) Onion Salt
  • (1/4 Tsp Salt) Garlic Salt
  • (32 oz) Bison or Beef Broth
  • (3/4 Pound peeled, and cut into bite sized pieces) Carrots
  • (2 Pounds, scrubbed, and chopped into bite sized pieces) Potaties
  • (1 Bay Leaf) Bay Leaf
  • (1 Tsp) Onion Salt
  • (1 1/2 Tsp) Seasoned Salt
  • (1/4 Cup) Cornstarch
  • (1/2 Cup) Water
  • (1 Cup) Frozen Peas (Optional)


1. Heat Instant Pot on saute and add oil until hot.
2. In a zip-top bag, combine bison and flour.
3. Add bison to Instant Pot. Sprinkle with salt, pepper, onion salt and garlic salt (or Montreal Steak seasoning) and cook until brown on all sides, browning in two batches if necessary. 
4. Add broth to Instant Pot, using a wooden spoon to scrape up an bits on the bottom of the pot.
5. Add carrots, potatoes, bay leaf, onion salt and seasoned salt. 
6. Cook on high pressure for 30 minutes, then do a quick release.
7. Combine cornstarch and water, and stir into stew. Add peas, if desired. When stew thickens, season to taste and serve, removing bay leaf.

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