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4.5 from 2 votes

Instant Pot Texas Venison

Course Main Course
Cuisine American
Keyword beef bouillon, Texas Venison
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 4
Calories 584kcal


  • 2 lb venison steaks
  • 1/1/2 tsp seasoned salt divided
  • 1 cup all purpose flour
  • 4 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 cup onion halved and sliced
  • 2 beef bouillon cubes
  • 1/2 tsp dried oregano
  • 2 dried red chile peppers
  • 2 bay leaves
  • 2 cups water


  • 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.


Calories: 584kcal