Making this Instant Pot Venison Stew really speeds up dinner time, it's super easy but best of all you get a hearty stew that is full of meat so tender it falls apart.
If you're like us, then you have a stash of venison in your freezer and can make this year round.
It is more popular in the winter months though, as all soups and stews are. It's also deer hunting season then, so that goes without saying.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More venison recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Instant Pot Venison Stew
- 💬 Comments
What makes this recipe so yummy
- Cooking in the instant pot really helps speed things up.
- The venison stew really tastes like it's been cooking all day.
- Using my homemade pot roast seasoning really takes this stew up a notch.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add pot roast seasoning and cubed venison roast to a ziplok bag and shake well to evenly coat.
- Step 2: Add olive oil to your instant pot and turn on sauté function.
- Step 3: Add the venison to the olive oil and sear for a few minutes.
- Step 4: Remove seared venison and set to the side. Add the onions and celery, saute, then add the garlic.
- Step 5: Once the vegetables are soft add the chopped tomatoes and red wine vinegar. Scrape the bottom of the pan.
- Step 6: Stir in the water.
- Step 7: Add the venison back to the instant pot along with the carrots and potatoes.
- Step 8: Close the sealing lever and select soups/stews button.
- Step 9: Allow to natural release for 10 minutes once the pressure cooking has finished then turn the lever to quick release the remaining pressure. Serve hot with some crusty bread.
Hint: Be careful when turning the lever to release the pressure. The steam can hurt you if you get in it's way.
Recipe variations and substitute ideas
- Worcestershire Sauce - use this for some umami flavor.
- Tomato Paste - can be used for thickening.
- Beef Roast - it'll be a beef stew though.
- Balsamic Vinegar - in place of the red wine vinegar to balance things out.
- Black Pepper - to sear the venison.
- Chili Powder - for added heat.
- Chicken Broth - instead of water.
- Frozen Peas - add some at the end.
- Ground Venison - instead of venison roast.
- Bay Leaves - for more flavor.
- Yellow Onion - instead of sweet onion.
- Garlic Powder - for more flavor.
- Baby Carrots - instead of big carrots.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I have an affiliate link in the recipe card at the bottom of this post for the type of Instant Pot I use.
More venison recipes I think you'll love
You should also try this Slow Cooker Rabbit Stew - another wild game recipe we love. Another recipe I love to pressure cook is my Instant Pot White Beans recipe.
How to store leftovers
Once the venison stew has cooled completely store in an airtight container in the refrigerator for up to 4 days.
This dish does freeze well. Store in a freezer safe container, for up to 3 months.
Mel's kitchen notes
When preparing your venison make sure to cut away any silver skin that might be present, this can add to toughness.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
If you find that the stew is not thick enough for you I have a secret solution that I use in all my soups and stews for thickening. Mashed Potatoes Flakes. It's the best thing (in my opinion) for thickening a dish like this and it adds great flavor too.
You could either use a store-bought type - like the packets you get from McCormick. Or, you could use beef broth and whatever seasonings you usually use.
Most definitely. Sear the deer meat in a skillet on the stove top first then add everything to the slow cooker and cook on low for 8 hours.
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Instant Pot Venison Stew
Video
Equipment
Ingredients
- 3 Pounds Venison Roast cubed
- ⅓ Cup Pot Roast Seasoning
- 1 Tablespoon Olive Oil
- 1 Each Sweet Onion diced
- 2 Ribs Celery diced
- 3 Cloves Garlic minced
- 1 (15 Ounce) Can Diced Tomatoes
- 1 Tablespoon Red Wine Vinegar
- 4 Each Carrots Large, peeled and cut into 2" pieces
- 5 Each Yellow Potatoes peeled and cut into cubes
- 3 Cups Water
- Fresh Parsley optional garnish
Instructions
- Add the cubed venison roast and the pot roast seasoning to a large resealable bag. Shake well to evenly coat.3 Pounds Venison Roast, ⅓ Cup Pot Roast Seasoning
- Add the olive oil to the Instant Pot and turn on saute function.1 Tablespoon Olive Oil
- Sear the venison pieces for a few minutes then remove from the instant pot.
- Add the onions and celery to the instant pot and sweat down until tender, then add the garlic.1 Each Sweet Onion, 2 Ribs Celery, 3 Cloves Garlic
- Add the tomatoes and red wine vinegar, stir well scraping up any bits on the bottom (this adds great flavor).1 (15 Ounce) Can Diced Tomatoes, 1 Tablespoon Red Wine Vinegar
- Add the water and stir.3 Cups Water
- Add the meat back to the pot along with the potatoes and carrots.4 Each Carrots, 5 Each Yellow Potatoes
- Add the lid to the instant pot and turn the sealing lever to the seal position.
- Press "Stew" button - or pressure cook for 35 minutes. Allow 10 minutes of natural release before carefully turning the lever to the vent position.
- Remove the lid once the pressure has been vented and the little plunger has sunk back down (indicating that the pressure has gone).
- Stir and serve garnished with parsley (optional).Fresh Parsley
Notes
Nutrition
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