Instant Pot Bison Chili

We are celebrating National Bison Day with a paleo, Instant Pot Bison Chili. This simple, veggie packed chili recipe is made with ground bison (a great source of protein, omega-3, B vitamins and zinc), butternut squash, sweet potatoes, cauliflower, onions and peppers, in a mildly-spiced broth.
Even the pickiest of eaters will be drooling over this tasty bison chili. (If you’d like to purchase bison, we’d recommend NorthStar Bison.)

We are currently having an Instant Pot Giveaway. Check out farmgirlfreshco on instagram or facebook to find out details to enter our giveaway. If you’re not interested in entering our contest but are still looking to buy an Instant Pot, buy it here! By purchasing through our website we receive a portion of the sale which helps pay for the maintenance of our website. We appreciate your support!

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2 pounds ground bison or ground beef
4 cups tomato sauce
2 cups beef broth
1 cup cubed butternut squash
1 large sweet potato, peeled and cubed
1 cup shredded cauliflower
1 large onion, chopped
1 yellow pepper, chopped
1-1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin

Brown ground bison in a skillet over medium-high heat (you can sauté the meat in your Instant Pot using the “Saute” setting if desired). Place browned meat in the Instant Pot. Add remaining ingredients in order listed.
Stir to combine ingredients.
Place lid on Instant Pot, making sure steam valve is closed. Press the soup setting for 20 minutes (use + and – buttons to adjust). Allow approximately 20 minutes for the Instant Pot to warm up.Once chili is cooked, allow pressure to come down naturally for 10 minutes, then release pressure manually.
Serve soup as is, or top with your favorite toppings (avocado, chopped cilantro, chopped onions, etc.).
This bison chili recipe can also be made in a slow cooker. Brown ground bison and place all ingredients in a slow cooker on low 6 to 7 hours.