Ingredients

• 12 ounces ground bison
• 1.5 cups diced onion
• 1.5 cups diced red bell pepper
• 2 tablespoons olive oil
• 1 , 8 ounce
• 0.5 cups chopped fresh basil
• 4 cloves garlic , chopped
• 1 tablespoon dried oregano
• 1 bay leaf
• 2 , 14.5 ounce
• 1 cup water
• 0.5 cups red wine
• 1 tablespoon tomato paste
• 1 , 16 ounce
• 0.5 teaspoons salt
• 0.5 teaspoons onion powder
• 0.5 teaspoons garlic powder

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.

Nutrition per serving