Preparation Time: 15 min
Cook Time: 1 hour
Servings: 5 servings
Select the Sauté (meat) mode on your Instant Pot. Add your avocado oil and chopped onion and cook it until it is translucent (approximately 2 – 4 minutes). Add garlic, bison, coconut flour, coconut liquid aminos, rice vinegar, salt, black pepper, parsley, cilantro, and paprika. Cook it until bison is all browned.
Once you are done with sautéing, add the vegetable broth, and try to scrape the brown areas from the pan's bottom with a spatula (make sure you don't scratch your pot).
Add the crushed san Marzano tomatoes, bay leaves, potatoes, and carrots,
Close the lid and make sure it is locked (make sure you follow the steps of your instant pot regarding safety handling). Select the pressure setting and cook it for 45 minutes. If your instant pot does not allow you to select this amount of time, select the setting that gets closer to 45 minutes. Don't open the lid once the time is up. Allow the instant pot to release the pressure and open it once it is safe. It usually will take 15 to 20 minutes for all pressure to release.
Open the lid carefully, serve your bison stew in a bowl, and don't forget to add fresh cilantro and whatever other toppings you want. I like to add avocado.
If you have any leftovers, save them! Bison stew is a great leftover.