Pressure Cooker Bison and Sweet Potato Chili

Image of Caroline Chambers
Rated 5.0 based on 5 customer reviews
Pressure Cooker Bison and Sweet Potato Chili
Pressure Cooker Bison and Sweet Potato Chili
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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • salt to taste
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 1 pound ground bison meat
  • 1 (28 ounce) can whole tomatoes
  • 2 cups beef stock
  • 1 pound sweet potatoes, peeled and cut into ½-inch cubes
  • ¼ pound tomatillos, cut into ½-inch chunks
  • 1 red, orange, or yellow bell pepper, cut into ½-inch chunks
  • optional toppings: hot sauce, sour cream, shredded cheese, cilantro, sliced jalapeño peppers


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal.
  2. Cook onion with a pinch of salt in hot oil until softened, 3 to 5 minutes.
  3. Stir garlic, tomato paste, chili powder, cumin, oregano, turmeric, and cayenne pepper with the onion; cook, stirring frequently, until very fragrant and sticking to the bottom of the pot, 2 to 3 minutes; add bison and cook until completely browned, about 5 minutes.
  4. Press Cancel on pressure cooker.
  5. Stir tomatoes, beef stock, sweet potatoes, tomatillos, and bell pepper with the bison mixture.
  6. Lock pressure cooker lid in place and set steam vent to Sealing.
  7. Select Pressure Cook (Manual) and cook for 15 minutes on Low/High pressure.
  8. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
Mealthy tip:

Since ground bison is about 90% lean, you can substitute either 85% or 90% lean ground beef in this recipe. When cooking with tomatillos, prepare them by removing the paper-like husk and then rinsing thoroughly. They are coated in a sticky residue that should be washed before using.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Alex Cabral

Alex Cabral says:

I swapped the sweet potatoes for black beans and kidney beans. I also added some coriander and used Mexican chili powder, an ingredient my family swears by. I loved using the ground bison, I think it has more flavor for sure.

Image of George Delamea

George Delamea says:

Made this with lean ground beef because the buffalo is sacred in our home (shrug). Maybe some textural difference, but I think it likely tastes just as good with that sub! The multipot managed to not turn the sweet potatoes into mush, which is a nice touch in this dish. I always struggle with them in stews. Added plain yogurt and hot sauce to mine, but YMMV.

Image of Tiana D.

Tiana D. says:

I am currently on a primal diet and this recipe is the perfect to get lots of high protein meat and seasonal veggies in. I recently switched to bison from ground beef and sometimes have to add in oil for a little more fat... there was no need in this recipe. Delicious, will be trying again!

Image of Katie Hason

Katie Hason says:

I've tried bison a few times at a restaurant, so when I saw this recipe I knew I had to try it at home! The flavor of this dish is so delicious, and slightly sweet. Definitely a new favorite!

Image of Caro Hodgin

Caro Hodgin says:

The sweet potatoes add sweetness to the rich, cumin and chili powder base. Bison is such a great lean red meat that is becoming more and more popular - see if your local store carries it!