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Instant Pot Bison Pasta (Pasta Bisonte)

A savory one-pot Instant Pot adaptation of my pasta with bison and veggies recipe. Top with chopped basil and shaved Parmesan, if desired.
Print Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 41 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 3168.5 kcal

Equipment

  • 1 Multi-functional Pressure Cooker (e.g., Instant Pot)
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Sturdy Stirring Spoon Heat-proof
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 12 ounces ground bison
  • 1 ½ cups diced onion
  • 1 ½ cups diced red bell pepper
  • 2 tablespoons olive oil
  • 1 8 ounce package sliced baby portobello mushrooms
  • ½ cup chopped fresh basil
  • 4 cloves garlic chopped
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • 2 14.5 ounce cans diced tomatoes
  • 1 cup water
  • ½ cup red wine
  • 1 tablespoon tomato paste
  • 1 16 ounce package trottole pasta
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions
 

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
  • Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
  • Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.

Notes

Bison is significantly leaner than ground beef, so be mindful not to overcook it during the initial sauté; browning until just crumbly is sufficient. The olive oil helps prevent sticking and adds a layer of richness. Deglazing the pot with the wine and water after sautéing is crucial for incorporating all the flavorful browned bits from the bottom. Ensure the pasta is mostly submerged in the liquid to cook evenly and prevent undercooked spots. A quick release of pressure is specified, which helps maintain the pasta's al dente texture. Finish with a generous amount of fresh basil and shaved Parmesan to brighten the dish and add a salty, umami depth.