Instant Pot Bison And Cabbage Stew Food

INSTANT POT VEGETABLE STEW

Steps:

• Pre-dice the vegetables and set them aside.
• Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.
• Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.
• Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using - and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds. and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen. Please note, some cooking does begin while the pot is building up the pressure.
• Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it's been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.
• Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.
• Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.
• Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.

INSTANT POT BISON AND CABBAGE STEW

Steps:

• Set the Instant Pot to sauté. Add the oil along with the cabbage, carrot, and onion. Sauté, stirring often for 5 minutes.
• Add the bison and cook for another 3 minutes. Turn off the sauté mode.
• Add the garlic, ginger, the chicken stock, and coconut aminos to the Instant Pot. Lock the lid in place and make sure the valve is sealed.
• Set the Instant Pot to "Soup" mode or cook or pressure-cook for 30 minutes on high.
• After the soup is cooked, you can either let the pressure escape naturally or use the quick release.
• Taste and add more coconut aminos if more salt is required.
• Garnish with pepper just before serving. If you like things spicy, try adding some hot sauce.

INSTANT POT® BISON PASTA (PASTA BISONTE)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
• Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
• Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.

INSTANT POT BEEF/BISON STEW

Steps:

• Saute Meat. Heat Pan, add oil, do not crowd meat, probably need three batches, adding oil as needed. Bison and lean beef will need more.. Brown well.
• While meat is cooking, dice onions, slice carrots and celery, peel and cut up potatoes. Set aside individually.
• Once the meat is done, saute onions until soft. Salt onions a bit to make them sweat. You can also add the carrots and celery if you want.
• Add garlic for the last 30 seconds (do not burn)
• If the bottom of the pan is too brown burned, scoop out onions and garlic on top of the meat and wash pan. Once clean and try, put back on the heat, heat up and add oil. Then add some of the meat and onion to cook just a bit.
• Deglaze pan with wine, scraping up the small bits. Make sure it is clean so it doesn't give you a burn warning. Cook for a couple minutes
• Add broth (or water plus bullion), Worcestershire sauce, and tomato paste. Mix well. Add meat, onion, celery, carrots, thyme, bay leaf, chervil, pepper. Give it a single stir. Optional, add a pinch of red pepper flakes.
• Potatoes. You can add the potatoes now. Or if you don't like them mushy cook it for 15 minutes, instant release, add potatoes cook another 20 minutes, didn't try this. You could do this will all the veges.
• Cook on high pressure for 35 minutes, then natural pressure release for 10 minutes. Then Vent.
• Discard bay leaves. Take a cup or two out of the broth and add wondra flour. How much depends on how watery the broth is, how cooked the potatoes are, etc. I would guess 1 - 2 tablespoons Wondra. Mix in with the broth really well, and then add to stew. Cook on saute until it is the desired thickness.