Bison Pot Pie Soup

Serves: 8• Cooking Time: 40 Minutes

Enjoy this hearty and delicious instant pot soup perfect for a cold day or to meal prep for the week. This soup is dairy free, paleo, whole30 and gluten free.


Bison Stew Meat

•2 tablespoons olive oil

•1 onion diced, approximately 1 cup

•3 carrots diced, approximately 1 cup

•3 celery stalks sliced, approximately 1 cup

•5-6 cloves garlic minced

•1 pound red potatoes diced

•2 cups beef broth

•1 cup full-fat canned coconut cream or coconut milk

•1 cup cashews

•2 tablespoons fresh thyme leaves

•1 ½ teaspoons salt

•1 ½ teaspoons dried sage

• 1 ½ teaspoons black pepper

Cooking Instructions:

Turn Instant Pot on Sauté mode. add olive oil to the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, for about 3 minutes.

Add potatoes, beef broth, bison, dried sage, and fresh thyme to Instant Pot. Secure lid with valve in Sealing position and set to Manual High Pressure for 10 minutes. Once Instant Pot pressurizes, cook time will begin.

While Instant Pot cooks, add coconut cream and cashews to high-speed blender. Blend until very, very smooth.

When time is up, Quick Release, then stir in coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Serve warm and Enjoy!

Recipe Notes:

Bison contains less fat and cooking time should be based on internal temperature. If you are unfamiliar with smoking bison be sure to cook low and slow.