Preparation Time: 5 minutes
Cook Time: 1 hour 45 minutes
FOR THE MARINATE
FOR THE INSTANT POT
One day before you plan to cook, take your bison out of the freezer and place it inside your refrigerator. I recommend putting your bison on top of a plate in case the package leaks.
In a deep glass container, squeeze two oranges and sprinkle one teaspoon of oregano, black pepper, chili powder, onion powder, garlic, paprika, and oregano.
Cut your bison in half or four pieces if it is too big; this will help your bison cook evenly.
Add bison to your glass container. Turn the bison several times, so the juice gets to touch the entire bison. Cover your bison with the lid and put it back in the refrigerator for 1–2 hours.
Place your bison with juice inside your Instant Pot. Add the water, salsa, and the remaining seasonings: cilantro, salt, black pepper, chili powder (only if you like it spicy), onion powder, paprika, and dried oregano. Use tongs to hold the bison and move it around, so all the seasonings get spread out and mixed more evenly.
Close the lid and make sure it’s locked. Select the pressure setting and cook it for 1 hour 30 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 15–20 minutes for all pressure to release.
Open the lid, remove your bison, and you should be able to shred your meat easily using two forks. If your bison is still hard, cook it for another 20–30 minutes.
Once you have shredded all your bison, place it back in the instant pot with all the juice. If you have any leftovers, save your bison with the liquid.