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Instant Pot Honey Garlic Bison Bowl

Instant Pot Honey Garlic Bison Bowl

This instant pot honey garlic bison bowl is tender, flavorful and made with only 9 ingredients! The thick honey garlic sauce has just the right amount of sweetness paired with our grass fed bison rump roast. The perfect one pot meal for weeknight dinners that everyone will love, plus the cleanup is minimal. For an easy meal prep option serve over rice with steamed broccoli.

What is a Rump Roast?

Rump roasts have lots of intramuscular marbling, but without thicker strips of fat like the Chuck Roast. These roasts are very uniform in texture. They make a great oven roast, a nice shredded meat, or dice it up and use it to replace ground beef in recipes like chili. This recipe calls for diced rump roast so these honey garlic pieces come out nice and tender.

Shop 100% Pasture-Raised Grass Fed & Finished Bison Rump Roast

How to Make Honey Garlic Bison in the Slow Cooker?

To create more flavor, sear bison before adding into the slow cooker. Add beef, soy sauce, bone broth, garlic, ginger and honey into the slow cooker. Give it a good stir and make sure all meat is coated. Cover with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours. Once the meat is done make an arrowroot slurry. Stir slurry into the slow cooker and cook on high until the sauce has reached desired thickness.

Instant Pot Honey Garlic Bison Bowl

Prep Time: 15 minutes
Cook Time: 45 minutes (plus 20 minute natural release)
Total Time: 90 minutes
Serves: 4-6

Ingredients
2 ½ - 3 pounds Bison rump roast (can sub chuck or cross rib roast)
⅓ cup soy sauce or coconut aminos
¼ cup bone broth (bison, beef or chicken)
1 tbsp rice wine vinegar
3 tbsp garlic, grated (6-8 cloves)
1 tbsp fresh ginger, grated (about a 1 inch piece)
2 -3 Tbsp honey
1 tsp roasted sesame oil
2 ½ Tbsp arrowroot powder
3 tbsp water
¼ cup green onions, diced (for serving)

Instructions
  1. Open and remove the roast from the packaging. Place on a large plate, pat dry with paper towels and sprinkle salt over the roast. Let sit at room temperature for about 30 minutes before cutting.
  2. On a cutting board cut the roast into 1 inch square pieces.
  3. On the Instant Pot select the ‘Saute’ function. When the pot gets hot, add the tallow. Then add the roast pieces and sear for about 2 minutes on each side until browned. Press the ‘Cancel’ function. Let the roast pieces continue to brown in the Instant Pot.
  4. In a small bowl add soy sauce, bone broth, garlic and ginger. Mix well and adjust seasoning as needed.
  5. Slowly pour the soy mixture over the roast pieces. Using tongs make sure to lift the pieces so the mixture gets underneath the roast.
  6. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 45 minutes.
  7. When the 45 minutes are up, let the Instant Pot naturally release pressure for 20 minutes before opening the steam valve and removing the lid.
  8. Turn the Instant Pot to the sauté function. Stir the honey and roasted sesame oil into the soy mixture until the meat is well coated.
  9. In a small bowl make an arrowroot slurry to thicken the sauce. Mix 3 tablespoons of water with 2 to 3 tablespoons of arrowroot powder. Add the arrowroot slurry into the Instant Pot and mix until well combined. When the sauce has reached the desired thickness, turn off the Instant Pot.
  10. Serve the honey garlic bison over rice and top with green onions.
  11. Store leftover honey garlic bison in an airtight container in the fridge for up to 4 days.