Elk Stew in the Instant Pot is a hearty comfort food without the all day simmering. The flavors are all there; tender elk meat, chunky vegetables, and thick, spicy broth. It is a wonderfully healthy dish for chilly winter days.
How to make Instant Pot Elk Stew
First, set the Instant Pot to sauté, and when it is hot, add the oil. I use olive oil but you can use whatever type of oil or fat that you want.
Next, add the elk stew meat in a single layer. Let it sear well. After a few minutes, stir the meat and brown on all sides. How much you brown it is up to you. I typically just sear the first side, then stir in the flour, and add the rest of the ingredients.
I have to put in a plug for one of my favorite small businesses, here. That wooden spoon you see above is handmade by friends in Pennsylvania. High quality and a wonderful gift. You can find the Etsy shop here: Black Oak Ceramics.
Finally, add the remaining ingredients. Cancel the sauté, lock the lid in place, and set to pressure cook for 30 minutes. After the 30 minutes is up, allow the pressure to release naturally for 30 minutes. After 30 minutes, turn the vent to Quick Release for any remaining pressure.
Tips for instant pot stew
I like to use red potatoes because they don’t fall apart quite as much while cooking. However, even they fall apart if you stir the stew a few times. I like mine to fall apart but if you prefer more firm potatoes, you may open the instant pot after 20 minutes, add the potatoes, then pressure cook another 10 minutes.
I often use water + bouillon instead of beef broth. It is economical and easy to store. I use the Better Than Boullion base. You can purchase it in Walmart, grocery stores, or on Amazon. (affiliate link above)
Instant pot stew is a great way to use up vegetables that are getting a bit old, carrots that are limp, onions that have sprouted, and wilted celery. You can’t taste the difference after they have all been stewed together into this delicious flavorful meal!
You can adjust the vegetables as needed. The beautiful thing about stew, is that you can make it how you want it. Don’t like mushrooms? Leave them out. Want. more onions? Throw some more in! Don’t be afraid to change things up.
If you are gluten free, you can omit the flour. Just skip that step – the stew will be just fine. If you want a thicker stew, add some arrowroot flour or cornstarch.
What to serve with instant pot stew
Serve this hearty stew with some soft honey-wheat bread. My sister-in-law is a wonderful cook, and shares her recipes on her own food blog.
Top off the meal with some Old-Fashioned Lemon Bars.
Instant Pot Elk Stew
- 1.5 lbs elk stew meat
- 2 Tablespoons olive oil
- 2 Tablespoons flour
- 4 cups beef broth or bouillon & water
- 2 cups carrots chopped
- 6 medium red potatoes cubed
- 2 stalks celery chopped
- ½ lb white mushrooms sliced
- 1 onion diced
- 6 cloves garlic diced
- 15 oz tomato sauce
- 1 cup red wine optional
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne
- Turn Instant Pot to the Sauté feature. When heated, add oil and meat. Let it brown for 3 minutes. Stir and continue to brown on all sides. Add flour and stir.
- Add the remaining ingredients; broth, vegetables, and seasonings. Stir.
- Place lid on, turn the vent to the lock position. Cancel the sauté, turn on the pressure cook for 30 minutes. When the time is up, let the pressure release naturally for 30 minutes. Then Quick Release the remaining pressure.
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