A savory onepot Instant Pot adaptation of my pasta with bison and veggies recipe Top with chopped basil and shaved Parmesan if desired
Prep Time
5 mins
Dificult
Medium
Servings
41 mins
Ingredients
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.
Tips
Use roasted garlic powder if available.
Use any kind of bell peppers you prefer.
You can replace the oregano with Italian herb mix.
Any variety of pasta works in this recipe. I used Italian trottole pasta
which is a bit thicker and takes a little longer to cook normally. Reduce cooking time to 4 minutes for more delicate pasta like farfalle. If it is too al dente for your taste
place the lid on and let it stand for another minute or two until it reaches your desired firmness.
