Have you tried the wildly trending Instant Pot yet? If you haven’t, I highly recommend you give it a try. It makes healthy cooking so much easier, getting your dinner on the table in a fraction of the time of stove top cooking.
This stew can easily be made into a soup by adding more stock or can be served as is like a stew, or even over brown rice.
Grass-fed Bison provides nutrient dense, low fat, low cholesterol meat with as many Omega-3s per serving as salmon, and three to six times the amount of omega-3s as grain fed animals. It contains the highest-know levels of the fat-blocker and anti-carcinogen, CLA (conjugated linolaic acid).
FYI, I do own two Instant Pots:
3-quart – for quick rice, oatmeal, and buckwheat
6-quart – for bone broths, soups, stews
- 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
- 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.