Instant Pot Bison Pot Roast
By: Sheri Wetherell
Published: Tuesday, November 12, 2019 - 8:32am

Ingredients




2-3 lb bison pot roast
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons olive oil
I large onion, diced or sliced from stem to root (for lovely halfmoon shapes)
2-3 cloves garlic, minced
1 tbsp. tomato paste
1.5 cups of beef broth
1 cup of dry red wine
1 tablespoon Worchestershire sauce
3 medium carrots, peeled and cut into 2-inch chunks
1 pound baby potatoes, such as fingerling
For the Gravy:
2 tablespoons cornstarch
2 tablespoons cold water
Freshly chopped parsley for garnishing

Preparation

1 Turn on Instant Pot to SAUTÉ on MORE (or high). Add olive oil. 2 Cut the bison roast into 4 chunks along the seams. Remove any large fat deposits as much as possible. Season on both sides with the dry spices. 3 Once Pot is hot, add the chunks of meat and sear until deeply browned on both sides. Remove to a plate and set aside. 4 Press CANCEL, then select SAUTÉ again but select the REGULAR setting. Add the onions to the Pot and saute until golden brown and starting to caramelize, stir frequently to break up the brown bits on the bottom of the pot. Add the garlic and cook until soft but not browned or it will turn bitter. 5 Add the tomato paste, beef broth, red wine and Worchestershire sauce and stir to incorporate. Add the bison chunks and, if necessary, add enough water to just cover the meat. 6 Top with the carrots and potatoes. 7 Place the lid on the Instant Pot and make sure the steam release nozzle is in the SEALING position. Press the PRESSURE COOK button, select HIGH, and set the time to 35. 8 Allow the Instant Pot to do a natural release then push the steam release nozzle to the "Venting" position to allow any remaining steam to release completely before you open the pot. Press CANCEL. 9 Transfer the meat to a platter and shred with a fork. Arrange the carrots and potatoes aroung the outer edge of the platter then cover with foil while you make the gravy. 10 Press SAUTÉ and ADJUST to select the HIGH setting. Mix cornstarch with cold water and stir until well combined. Whisk into the liquid until thickened. You may need more cornstarch mixture to reach desired consistency. Transfer gravy to a gravy boat. 11 Garnish pot roast with fresh chopped parsley and serve. 12 Turn on Instant Pot to SAUTÉ on MORE (or high). Add olive oil. 13 Cut the bison roast into 4 chunks along the seams. Remove any large fat deposits as much as possible. Season on both sides with the dry spices. 14 Once Pot is hot, add the chunks of meat and sear until deeply browned on both sides. Remove to a plate and set aside. 15 Press CANCEL, then select SAUTÉ again but select the REGULAR setting. Add the onions to the Pot and saute until golden brown and starting to caramelize, stir frequently to break up the brown bits on the bottom of the pot. Add the garlic and cook until soft but not browned or it will turn bitter. 16 Add the tomato paste, beef broth, red wine and Worchestershire sauce and stir to incorporate. Add the bison chunks and, if necessary, add enough water to just cover the meat. 17 Top with the carrots and potatoes. 18 Place the lid on the Instant Pot and make sure the steam release nozzle is in the SEALING position. Press the PRESSURE COOK button, select HIGH, and set the time to 35. 19 Allow the Instant Pot to do a natural release then push the steam release nozzle to the "Venting" position to allow any remaining steam to release completely before you open the pot. Press CANCEL. 20 Transfer the meat to a platter and shred with a fork. Arrange the carrots and potatoes aroung the outer edge of the platter then cover with foil while you make the gravy. 21 Press SAUTÉ and ADJUST to select the HIGH setting. Mix cornstarch with cold water and stir until well combined. Whisk into the liquid until thickened. You may need more cornstarch mixture to reach desired consistency. Transfer gravy to a gravy boat. 22 Garnish pot roast with fresh chopped parsley and serve. 23 Turn on Instant Pot to SAUTÉ on MORE (or high). Add olive oil. 24 Cut the bison roast into 4 chunks along the seams. Remove any large fat deposits as much as possible. Season on both sides with the dry spices. 25 Once Pot is hot, add the chunks of meat and sear until deeply browned on both sides. Remove to a plate and set aside. 26 Press CANCEL, then select SAUTÉ again but select the REGULAR setting. Add the onions to the Pot and saute until golden brown and starting to caramelize, stir frequently to break up the brown bits on the bottom of the pot. Add the garlic and cook until soft but not browned or it will turn bitter. 27 Add the tomato paste, beef broth, red wine and Worchestershire sauce and stir to incorporate. Add the bison chunks and, if necessary, add enough water to just cover the meat. 28 Top with the carrots and potatoes. 29 Place the lid on the Instant Pot and make sure the steam release nozzle is in the SEALING position. Press the PRESSURE COOK button, select HIGH, and set the time to 35. 30 Allow the Instant Pot to do a natural release then push the steam release nozzle to the "Venting" position to allow any remaining steam to release completely before you open the pot. Press CANCEL. 31 Transfer the meat to a platter and shred with a fork. Arrange the carrots and potatoes aroung the outer edge of the platter then cover with foil while you make the gravy. 32 Press SAUTÉ and ADJUST to select the HIGH setting. Mix cornstarch with cold water and stir until well combined. Whisk into the liquid until thickened. You may need more cornstarch mixture to reach desired consistency. Transfer gravy to a gravy boat. 33 Garnish pot roast with fresh chopped parsley and serve.