Pressure Cooker Bison and Sweet Potato Chili
- 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:
- Heat olive oil in a pressure cooker set to Sauté on normal for 5 minutes; add onion and a pinch of salt. Cook and stir onion until softened, 3 to 5 minutes.
- 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 meat and cook until completely browned, about 5 minutes.
- Press Cancel on pressure cooker. Stir tomatoes, beef stock, sweet potatoes, tomatillos, and bell pepper with the bison mixture.
- Seal lid on pressure cooker. Select Pressure Cook on High for 15 minutes. Turn quick-release valve to Venting to relieve pressure completely before removing lid.
Use 85%-lean ground beef in place of the bison if you cannot find ground bison.
What others are saying
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!
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!