Instant Pot Bison and Cabbage Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 pound ground bison
  • 1 tablespoon extra virgin olive oil
  • ½ savoy cabbage, shredded (around 6 cups)
  • 3 medium carrots, peeled and sliced into rounds
  • 1 medium yellow onion, chopped into thin slices (around 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons finely minced ginger
  • 6 cups vegetable or chicken stock (or make your own here)
  • 2 tablespoons coconut aminos, plus more to season
  • Hot sauce, chili flakes, or ground black pepper to garnish, optional
How To Make
  1. Set the Instant Pot to sauté. Add the oil along with the cabbage, carrot, and onion. Sauté, stirring often for 5 minutes.
  2. Add the bison and cook for another 3 minutes. Turn off the sauté mode.
  3. 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.
  4. Set the Instant Pot to “Soup” mode or cook or pressure-cook for 30 minutes on high.
  5. After the soup is cooked, you can either let the pressure escape naturally or use the quick release.
  6. Taste and add more coconut aminos if more salt is required.
  7. Garnish with pepper just before serving. If you like things spicy, try adding some hot sauce.
Notes
Equipment: Instant Pot
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/instant-pot-bison-and-cabbage-stew/