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Bison Pasta in Instant Pot

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PREP TIME
15 min
COOKING TIME
21 min
TOTAL TIME
41 min
SERVINGS
6 servings
Dinner
Bison Pasta in Instant Pot
Ingredients
  • 12 ounces ground bison
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced red bell pepper
  • 2 tablespoons olive oil
  • 1 (8 ounce) package sliced baby portobello mushrooms
  • 1/2 cup chopped fresh basil
  • 4 cloves garlic, chopped
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 1 (16 ounce) package trottole pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Instructions
1
Turn on the pressure cooker and switch it to its Saute mode, heating until the indicator shows that it has reached a 'Hot' state. Add the bison, onion, red bell pepper, and olive oil to the cooker. Continue cooking until the bison is nicely browned and crumbly, taking around 5 to 7 minutes.
2
Next, add the mushrooms to the mixture and cook for another minute or two, until they start to soften slightly.
3
Now, add the herbs - including basil, garlic, oregano, and bay leaf - to the bison mixture. Then add the tomatoes, water, wine, and tomato paste. Switch off the cooker.
4
Add your pasta to the mixture and stir until it is evenly coated with the sauce. Add some salt, onion powder, and garlic powder to taste.
5
Set your pressure cooker to Manual mode. Close the lid securely and lock it in place. Follow the manufacturer's instructions for setting high pressure, and set a timer for 5 minutes.
6
Allow around 10 to 15 minutes for the pressure to build up in the cooker.
7
Release the pressure carefully using the quick-release method, as instructed by your manufacturer's guidelines, which should take about 5 minutes.
8
Once the pressure has been released, unlock and remove the lid from the cooker. Stir everything together well to combine.