Pressure Cooker Bison Roast

As we start to get into the colder months of the year (anyways here in Wisconsin), we're getting out our favorite recipes. And there's nothing more requested in our home than the simple, bison roast that's ready in just an hour and a half in the pressure cooker (or Instant Pot)!

This recipe features our bison chuck roast, one of our absolute favorite cuts for a slow cooked or pressure cooked roast. The chuck roast has a decent amount of fat in it, giving it flavor, juiciness, and tenderness.

Pro Tip: Save the broth after the roast is done. Not only will you add a little back into the meat after pulling it, but you'll want to save this flavorful bison broth for your next soup, gravy, OR pressure cooked roast. The fat that gathers on the top of the broth can also be used in a pan for cooking meat. It's great!

Chuck Roast

$51.00

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Prep: 5 minutes

Cook time: 1 hour 40 minutes

Ingredients:

2-3 tbsp bison or beef cooking tallow

2–3 lb. bison chuck roast

4 cups of water (or broth from your previous roast)

Salt and pepper to taste

2 tsp. garlic powder

2 bay leaves

3-4 sprigs of thyme

1) Put your roast on the counter prior to cooking, making sure it's thoroughly thawed and coming to room temperature. Heat up your pressure cooker on the saute mode. Melt your cooking tallow.

2) Sear the chuck roast on both sides, adding salt, pepper, and garlic powder to the meat after it sears.

3) Add 4 cups of cold water (or broth), add 2 bay leaves and 3–4 sprigs of fresh thyme.

4) Set your pressure cooker on manual high for 1 hour and 25 minutes (up to 1 hour and 45 minutes if your roast is between 3–4 pounds). When the pressure cooker is done, let it sit for another 15 minutes before releasing the pressure.

5) Remove the roast from the pot, shred with forks. Add some of the broth back to the roast dish to allow the meat to absorb the moisture. We'll often eat quite a bit of the broth with the roast in a bowl like a soup.

We enjoy the roast by itself, or with a side of steamed carrots, slice of sourdough, and mashed potatoes. Photos of our finished roast coming soon!