Ingredients
6
6 servings
- •12 ounces ground bison
- •1.5 cups diced onion
- •1.5 cups diced red bell pepper
- •2 tablespoons olive oil
- •1 (8 ounce) package sliced baby portobello mushrooms
- •0.5 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
- •0.5 cup red wine
- •1 tablespoon tomato paste
- •1 (16 ounce) package trottole pasta
- •0.5 teaspoon salt
- •0.5 teaspoon onion powder
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 459
- Carbohydrate: 71g
- Fat: 7g
- Fiber: 6g
- Protein: 23g
- Sugar: 10g
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