Instant Pot Venison Stew

This is a delightful stew of American cuisine. Making it in instant pot makes it more tender and juicy. It is a full meal, yet it is very light.

Instant Pot Venison Stew
3.62 from 13 votes
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Course: dinner, lunch, Main Course
Cuisine: American
Keyword: Potatoes, Venison Stew, wine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
  • 1 1/2 lb venison or Elk cubed
  • 1 tbsp olive oil
  • 2 ribs celery sliced
  • 1 medium onion diced
  • 1 cuppearl onions
  • 2 carrots sliced
  • 1 clove garlic minced
  • 1 tsp onion powder
  • 1 tsp seasoned salt
  • 1 cup red wine dry
  • 1 cup beef broth
  • 4 potatoes diced
  • 1/2 fresh rosemary chopped
  • 2 tbsp all purpose flour
  • 2 tbsp butter
  • Turn on the instant pot and select sauté.
  • Let it heat for a while and add oil.
  • Add in meat and cook it till becomes golden on both sides, remove the meat and set it aside.
  • Add in onions, carrots, garlic, celery, onion powder, seasoned salt and sauté for about 5 minutes.
  • Add in wine and deglaze, let the liquid evaporate completely.
  • Add beef broth and meat in the instant pot, stir well.
  • Add potatoes and rosemary.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 20 minutes, release the pressure naturally for 10 minutes through steam vent.
  • In the meantime, take a small pan and place it on the stove on medium heat.
  • Melt butter in it and add in the flour.
  • Cook until its color changes to a little tan and set it aside.
  • When cooking is done, open the lid of the instant pot.
  • Add butter mixture in the instant pot and stir well.
  • Let it simmer for 5 minutes.
  • Serve and enjoy.
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