Korean Bison Stew with Potatoes and Celery
What Started it all:
Bison, Celery, potatoes, instant pot
This Korean-inspired bison stew is a hearty and flavorful dish that combines tender bison meat, potatoes, and celery in a rich and aromatic broth. Using the instant pot makes it a quick and easy meal for 4 people.
Ingredients
- 1 pound bison meat, cubed
- 2 stalks of celery, chopped
- 3 potatoes, peeled and cubed
- 1 onion, sliced
- 4 cups beef or vegetable broth
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice, for serving
- Green onions, sliced, for garnish
Instructions
- Season the bison meat with salt and pepper.
- Turn the instant pot to sauté mode and heat some oil. Add the bison meat and brown on all sides. Remove and set aside.
- In the same pot, add the onions, celery, and potatoes. Sauté for a few minutes until slightly softened.
- Add the garlic, soy sauce, gochujang, sesame oil, and grated ginger. Stir to combine.
- Return the bison meat to the pot and pour in the broth.
- Close the instant pot and set it to high pressure for 25 minutes.
- Once the cooking is complete, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
- Taste and adjust the seasoning if needed.
- Serve the Korean bison stew over cooked rice and garnish with sliced green onions.