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Instant Pot Venison Stew Recipe Instant Pot Venison Stew Recipe

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Instant Pot Venison Stew Recipe

Written by: Emily Smith

Discover a delicious and hearty Instant Pot venison stew recipe that's perfect for cozy nights in. This easy-to-follow recipe is a must-try for any cooking enthusiast.

This hearty venison stew is my go-to comfort food. It's packed with tender meat, chunky veggies, and a rich broth, all cooked up in my trusty Instant Pot. Pure, rustic deliciousness!

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Ever faced down cold winter nights with a growling stomach? I sure have. So, let me share my go-to comfort dish with you - Instant Pot Venison Stew. Rich, hearty, full of fresh veggies, and loaded with tender venison, it's a dish that'll warm you from the inside out. Trust me, after one bite you'll want to make this stew again and again. Ready? Let's get cooking!

Ingredients for Instant Pot Venison Stew

  • Venison stew meat: Lean and flavorful, venison stew meat adds a rich and gamey taste to the stew, perfect for hearty meals.
  • Onion: Onions provide a savory base flavor and sweetness when cooked, enhancing the overall depth of the stew.
  • Carrots: Carrots add natural sweetness and a pop of color, while their earthy flavor complements the venison beautifully.
  • Potatoes: Potatoes add heartiness and help thicken the stew, providing a comforting and satisfying element to the dish.
  • Garlic: Garlic infuses a pungent and aromatic flavor, enhancing the overall taste profile of the stew.

Venison stew is a great source of lean protein and is lower in fat compared to beef stew, making it a healthier option for a hearty meal.

Kitchen Tools Needed for This Venison Stew Recipe

  • Instant Pot: Essential for pressure cooking the venison stew quickly while keeping the flavors intact.
  • Knife: Needed for chopping the vegetables and preparing the venison stew meat for cooking.

Frequently Asked Questions About Cooking Venison Stew in an Instant Pot

FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute venison with beef or lamb for this recipe.
How can I make this stew thicker?
To thicken the stew, you can mix a tablespoon of cornstarch with a bit of water and stir it into the stew after cooking.
Can I add other vegetables to this stew?
Absolutely, feel free to add your favorite vegetables like peas, celery, or mushrooms to customize the stew to your liking.
How long can I store the leftover stew?
You can store the leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this stew?
Yes, you can freeze the stew in a freezer-safe container for up to 3 months. Just thaw and reheat when ready to enjoy.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients:

  • 2 pounds venison stew meat
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 potatoes, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Set the Instant Pot to sauté mode and brown the venison stew meat.
  2. Add the onion and garlic, sauté until fragrant.
  3. Stir in the carrots, potatoes, beef broth, thyme, salt, and pepper.
  4. Close the lid, set to high pressure for 25 minutes.
  5. Quick release the pressure, adjust seasoning if needed, and serve hot.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 20 g | Protein: 30 g | Total Fat: 15 g | Saturated Fat: 5 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 90 mg | Sodium: 800 mg | Dietary Fiber: 3 g | Sugar: 4 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Can You Make Venison Stew Ahead of Time or Freeze It?

Make Ahead Instructions

  • Prepare the venison stew as instructed, let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove or in the microwave before serving.

Freezing Instructions

  • Cool the stew completely before freezing.
  • Transfer to a freezer-safe container or bag, leaving some room for expansion.
  • Label with the date and store in the freezer for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

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