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–+ servings
bowl of venison stew with sunflowers lying beside bowl

Instant Pot Venison Stew

Kay Schrock
This is the best Instant Pot Venison Stew you will eat! Simple and hearty, very tender deer meat.
4.89 from 9 votes
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Prep Time 30 minutes
Cook Time 30 minutes
manual release 1 hour
Total Time 2 hours
Course Main
Cuisine American
Servings 6 cups
Calories 441 kcal

Ingredients
  

  • 2 lbs venison stew meat
  • 2 Tablespoons olive oil
  • 5 cups beef broth (or 38 oz)
  • 2 Tablespoons flour
  • 6 medium potatoes peeled and cubed
  • 1 onion diced
  • 4 carrots peeled and cubed
  • 6 cloves garlic diced
  • 2 stalks celery diced
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon rosemary

Instructions
 

  • Set the instant pot to Sauté. Add oil and meat, brown meat for 3-4 minutes. Sprinkle flour over meat and stir.
  • Add beef broth, spices, herbs, and vegetables. Lock the lid into place and set the manual pressure to 30 minutes.
  • When time is up, let the pressure release naturally.

Notes

Cooking note: If you are in a hurry, you may use natural release for 10 minutes, then quick release. 

Nutrition

Serving: 1cupCalories: 441kcalCarbohydrates: 46gProtein: 42gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 129mgSodium: 1262mgPotassium: 1696mgFiber: 7gSugar: 5gVitamin A: 6876IUVitamin C: 48mgCalcium: 76mgIron: 8mg
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