Instant Pot Bison Chuck Roast with Pomegranate Glaze

Why You’ll Love This Bison Chuck Roast Recipe

This grass-fed & finished bison chuck roast recipe is a perfect blend of rich, meaty flavor and bright, seasonal sweetness from fresh pomegranate seeds. Cooking in the Instant Pot ensures the meat stays tender and juicy, while the pomegranate glaze adds a luxurious, restaurant-quality finish; all in under 2 hours.

Key Benefits:

• Lean, protein packed grass-fed and grass-finished Bluestem Bison

• Quick, hands off cooking in the Instant Pot

• Nutrient rich ingredients: pomegranate seeds, garlic, and fresh herbs

• Perfect for fall and winter meals

Serves: 3–5

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes (plus natural release)

Total Time: 1 hour 30 minutes

Ingredients:

• 2–3 lbs grass-fed & finished bison chuck roast

• 1½ tbsp olive oil

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 1 carrot, chopped

• 1 celery stalk, chopped

• ¾ cup beef or bison broth (low sodium)

• ¾ cup pomegranate juice, unsweetened

• 2 tsp balsamic vinegar

• 1½ tsp sea salt

• ¼ tsp black pepper

• ¾ tsp smoked paprika

• ¼ tsp cinnamon (optional)

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• ⅓ cup fresh pomegranate seeds (plus extra for garnish)

• Optional: 1½ tsp arrowroot starch + 1½ tsp water to thicken glaze

Instructions:

1. Sear the Bison Roast

• Set Instant Pot to “Sauté” and heat.

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

• Add olive oil and sear the roast 2–3 minutes per side.

• Remove roast and set aside.

  
  

2. Build the Flavor Base

• Sauté onion, carrot, and celery for 2–3 minutes.

• Add garlic and cook for 30 seconds.

• Deglaze with balsamic vinegar and a splash of pomegranate juice, scraping up browned bits.

  
  

3. Pressure Cook

• Return the roast to the pot.

• Add broth, remaining pomegranate juice, rosemary, and thyme.

• Seal lid and cook High Pressure for 60 minutes.

• Allow natural release for 15 minutes, then quick release remaining pressure.

  
  

4. Make the Pomegranate Glaze

• Remove roast and let rest.

• Set Instant Pot to Sauté and reduce cooking liquid 6–8 minutes.

• Optional: stir in arrowroot slurry to thicken.

• Stir in ⅓ cup fresh pomegranate seeds just before serving.

  
  

5. Serve

• Slice or shred roast.

• Drizzle with pomegranate glaze.

• Garnish with extra pomegranate seeds and fresh herbs.

• Serve with roasted vegetables, wild rice, or sautéed greens.

  
  

Tips for a Smaller Roast

• Shorter pressure cooking time prevents lean bison from drying out.

• Rest meat 10 minutes before slicing to retain juices.

• Optional: Marinate in ½ cup pomegranate juice, 1 tsp balsamic vinegar, garlic, and herbs for 1–2 hours before cooking for extra flavor.

Adding pomegranate seeds not only brings vibrant flavor and color but also provides antioxidants for a healthy, immune-supporting meal.

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