Korean Bison Stew with Potatoes and Celery

Korean Bison Stew with Potatoes and Celery
Chef Brainy
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.


  • 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


  1. Season the bison meat with salt and pepper.
  2. Turn the instant pot to sauté mode and heat some oil. Add the bison meat and brown on all sides. Remove and set aside.
  3. In the same pot, add the onions, celery, and potatoes. Sauté for a few minutes until slightly softened.
  4. Add the garlic, soy sauce, gochujang, sesame oil, and grated ginger. Stir to combine.
  5. Return the bison meat to the pot and pour in the broth.
  6. Close the instant pot and set it to high pressure for 25 minutes.
  7. Once the cooking is complete, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
  8. Taste and adjust the seasoning if needed.
  9. Serve the Korean bison stew over cooked rice and garnish with sliced green onions.

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