The middle of winter has arrived and she isn’t playing. Cozy, warm, stew is calling your name. I made Instant Pot Venison stew, but you can just throw in beef stew meat, it’s no biggie and for sure not a game changer. Living in an old farmhouse with no insulation in the walls pretty much calls for stew every night. I mean I would pretty much eat water stew if it meant I would be warm…ever.
Let just say that the Instant Pot is a game changer in the kitchen. In the easiest situation, you throw it all in there and then set it and forget it. In the hardest situation, you saute’ in the pot for a few minutes and then set it and forget it. Either way, you can pretty much pretend you have been cooking all day because the results are the same as the best braising, slow cooking, all day cooking you know. And I’m all about the chance to pretend like I have it under control at dinner time. Which I normally don’t.
How To Make Instant Pot Venison Stew
This is pretty easy. The method is the same whether you are using venison stew meat or beef stew meat. Start by setting the Instant Pot to the “saute'” setting (bottom left corner). Throw in the olive oil, meat, and onions. Let it go for a few minutes, stirring it a little here and there. Throw in the garlic and stir until you can smell it. Go ahead and put in the flour, mixing it all together.
Let the meat and it’s friends brown up a little bit. You want some brown bits on the bottom of the Instant Pot. Quickly pour in the red wine and start scraping the bottom with a flat spoon or spatula. Turn off the saute’ setting. Once the bottom is cleaned up of brown bits, pour in the beef stock and the rest of the ingredients. It’s about to get real.
Set the Instant Pot to manual, for 35 minutes and MAKE SURE the toggle on the top of the lid is pushed to “sealing”. This will ensure it pressure cooks. Once it goes off, release the pressure by pushing the toggle toward “sealing”. I do this with a long handled wooden spoon to make sure my hands aren’t near the steam. Stir it, let it cool just a little and then you’re ready to eat. It’s so easy and it taste like it’s been…stewing…all day.Print
This Instant Pot Venison Stew is easy to make and is the coziest winter dinner. Simply substitute beef stew meat if needed.
1 medium onion, diced
6 cloves garlic, sliced
1 lb. Venison or beef stew meat
1/4 cup all purpose flour
1/2 cup red wine
4 cups beef stock
1 can tomato paste
4 medium red potatoes, chopped
1 package Onion Soup Mix
2 carrots, chopped
4 stalks celery, sliced
1/2 tsp salt
Using the saute setting on your Instant Pot, saute olive oil, meat, and onions for 5-8 minutes
Add garlic and stir until fragrant
Add flour and stir to combine
Allow it to cook for 5 minutes or until browned bits develop on the bottom of the pot
Pour in red wine and scrape, scrape, scrape, the browned bits off
Turn off the saute’ setting
Place the remainder of the ingredients in the pot and stir until the tomato paste is incorporated
Set the Instant Pot to “Manual” for 35 minutes, ensure the toggle is pushed all the way toward “Sealing”
Once the cooking time has ended, release the pressure by pushing the toggle toward “Venting” with a long handled spoon or other device to keep your hands away from the steam that will escape at high velocity.
Give it all a stir and let it stop bubbling before serving
- Category: Dinner
- Method: Instant Pot
- Cuisine: North American
Keywords: instant pot, instant pot stew, instant pot venison, instant pot beef stew, instant pot venison stew, easy dinner instant pot, dump dinner instant pot, low carb instant pot, keto instant pot