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.
❤️ Why you'll love it
- 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.
- Venison Roast
- Pot Roast Seasoning
- Olive Oil
- Sweet Onion
- Red Wine Vinegar
- Chopped Tomatoes
See recipe card at the bottom of this post for quantities.
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.
🔄 Substitutions and Variations
- 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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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
- Venison Chili
- Grilled Venison Burger
- Smoked Venison Backstrap
- Venison Meatloaf
- Venison Tacos
- Venison Cutlets
- Slow Cooker Venison Roast with Red Wine
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.
Expert Tip: When preparing your venison make sure to cut away any silver skin that might be present, this can add to toughness.
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.
If you’ve tried this Instant Pot Venison Stew Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 3lb Venison Roast, cubed
- ⅓ Cup Pot Roast Seasoning
- 1 Tablespoon Olive Oil
- 1 Sweet Onion, diced
- 2 Celery Ribs, diced
- 3 Garlic Cloves, minced
- 1 (14oz) Can Chopped Tomatoes
- 1 Tablespoon Red Wine Vinegar
- 4 Large Carrots, peeled and cut into 2" pieces
- 5 Yellow Potatoes, peeled and cut into cubes
- 3 Cups Water
- Chopped Parsley, optional garnish
- Add the cubed venison roast and the pot roast pot roast seasoning to a large resealable bag. Shake well to evenly coat.
- Add the olive oil to the instant pot and turn on saute function.
- 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.
- Add the tomatoes and red wine vinegar, stir well scraping up an bits on the bottom (this adds great flavor).
- Add the water and stir.
- Add the meat back to the pot along with the potatoes and carrots.
- 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.
I like to use my own homemade pot roast seasoning to make all my stews, roasts and gravies. If you don't have this ready mixed you can use beef broth and season to your preference.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 497Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 203mgSodium 182mgCarbohydrates 29gFiber 4gSugar 5gProtein 68g