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Ingredients

12 ounces ground bison 1 ½ cups diced onion 1 ½ cups diced red bell pepper 2 tablespoons olive oil 1 (8 ounce) package sliced baby portobello mushrooms ½ 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 ½ cup red wine 1 tablespoon tomato paste 1 (16 ounce) package trottole pasta ½ teaspoon salt ½ teaspoon onion powder ½ teaspoon garlic powder

Nutrition Info

459 calories carbohydrate: 70.7 g cholesterol: 29 mg fat: 6.8 g fiber: 6.1 g protein: 23.2 g saturatedFat: 1.2 g servingSize: - sodium: 460.5 mg sugar: 9.9 g transFat: : - unsaturatedFat: : -

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.

6 servings

A savory one-pot Instant Pot® adaptation of my pasta with bison and veggies recipe. Top with chopped basil and shaved Parmesan, if desired.