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 oil in pressure cooker set to Sauté on Normal.
- Cook onion with a pinch of salt in hot oil 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 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.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on Low/High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
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.
What others are saying
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.
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.
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!
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!