Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.34
from
3
votes
Instant Pot Texas Venison
Course
Main Course
Cuisine
American
Keyword
beef bouillon, Texas Venison
Prep Time
15
minutes
minutes
Cook Time
27
minutes
minutes
Total Time
42
minutes
minutes
Servings
4
Calories
591
kcal
Author
Corrie
Ingredients
2
lb
venison steaks
1/1/2
teaspoon
seasoned salt
divided
1
cup
all purpose flour
4
tablespoon
olive oil
½
teaspoon
ground cumin
½
cup
onion
halved and sliced
2
beef bouillon cubes
½
teaspoon
dried oregano
2
dried red chile peppers
2
bay leaves
2
cups
water
Instructions
Season the venison steaks with ½ teaspoon of the seasoning salt.
Then, cut each steak into cubes.
In a large bowl, add the flour and remaining seasoned salt and mix well.
In a small bowl, reserve 1 tablespoon of the flour mixture and set aside.
Add the meat cubes in the bowl of the remaining flour mixture and toss to coat welql.
Place the oil in the Instant Pot and select “Sauté”. Then add the meat cubes and cook for about 4-5 minutes or until browned completely.
With a slotted spoon, transfer the meat cubes onto a plate and set aside.
In the pot, add the reserved flour mixture and cumin and cook for about 2
minutes, stirring continuously.
Add the onion and cook for about 5 minutes, stirring occasionally.
Press “Cancel” and stir in the cooked meat and remaining ingredients.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 15 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and discard the chile peppers and bay leaves.
Serve hot.
Nutrition
Calories:
591
kcal
|
Carbohydrates:
26
g
|
Protein:
72
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
179
mg
|
Sodium:
1199
mg
|
Potassium:
981
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
11
IU
|
Vitamin C:
2
mg
|
Calcium:
35
mg
|
Iron:
11
mg