Instant Pot Bison Chuck Roast Burrito Bowls

Healthy, High-Protein, Tender & Flavorful

Looking for a healthy, high-protein dinner that’s easy, full of flavor, and perfect for meal prep?

This Instant Pot Bison Chuck Roast Burrito Bowl recipe...

...delivers tender, shredded bison layered with peppers, onions, jalapeños, tomatoes, and warm Mexican spices. Perfect for nutrient-dense burrito bowls the whole family will love. Build your own. Customize toppings and flavors. Enjoy.

Prep Time: 15 minutes

Cook Time: 60 minutes (pressure + natural release)

Total Time: 1 hour 15 minutes

Ingredients (serves 4–6)

For the Bison Roast:

• 2–3 lbs bison chuck roast

• 1 large onion, thinly sliced

• 2 large, or 3 small bell peppers (green, red, or yellow), sliced

• 2 jalapeños, seeds removed and thinly sliced (adjust for heat preference)

• 4 cloves garlic, minced

• 1 cup low-sodium broth

• 1 (14 oz) can diced tomatoes or diced fresh tomatoes

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 tsp apple cider vinegar

• 1 tbsp olive oil

• 
  

For Serving (Burrito Bowls):

• 2 cups cooked rice, cauliflower rice, or quinoa prepared

• 1 can black beans or pinto beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or roasted)

• 1 avocado, sliced

• Fresh cilantro, chopped

• Lime wedges

• Shredded cheese or dairy-free alternative

• Sour cream or Greek yogurt (optional)

  
  

Instructions

1. Sear the Bison (Optional but Flavorful):

   • Set the Instant Pot to Sauté mode. Add olive oil.

   • Pat the bison roast dry and season with salt, pepper, smoked paprika, and chili powder.

   • Sear 2–3 minutes per side until browned. Remove roast and set aside.

     
     

2. Sauté Vegetables:

   • Add onions, bell peppers, jalapeños, and garlic to the Instant Pot. Sauté for 2–3 minutes until fragrant.

     
     

3. Deglaze:

   • Pour in broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

     
     

4. Add Roast and Spices:

   • Return the roast to the pot. Add diced tomatoes, tomato paste, cumin, oregano, and remaining chili powder or smoked paprika. Stir gently to combine.

     
     

5. Pressure Cook:

   • Seal the Instant Pot lid. Set to Pressure Cook / Manual on High for 40-50* minutes. (*Time can vary slightly depending on type of Instant Pot.)

   • Allow a natural pressure release for 10–15 minutes, then carefully release any remaining pressure.

     
     

6. Shred the Meat:

   • Remove the roast and shred using two forks. Return shredded meat to the Instant Pot, mixing with the vegetables and juices. Stir in apple cider vinegar for brightness.

     
     

7. Assemble Burrito Bowls:

   • In bowls, layer cooked rice or quinoa, beans, corn, and the shredded bison mixture. Top with avocado, cilantro, lime wedges, cheese, and sour cream if desired.

     
     

8. Serve:

   • Enjoy warm with extra lime wedges and a sprinkle of fresh cilantro.

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