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Instant Pot Venison Stew
Instant Pot venison stew is the perfect comfort food for those wintry days. Prep, pressure cook for two minutes and you're done!
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
pressure cook time 2 minutes
Servings 8
Calories 152kcal
- 1 tbsp olive oil
- ½ cup flour
- ½ lb venison I used sirloin
- 2 cups red onion chopped
- 1 tbsp tomato paste
- 2 russet potatoes chopped into quarters (I kept skin on)
- 1 cup carrots chopped
- ½ cup celery chopped
- 16 oz vegetable stock
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 bay leaf
- 2 tbsp Worcestershire sauce (optional)
Heat oil on Sautée function of Instant Pot. Coat pieces of venison into flour and add to hot oil. Sear.
Remove venison from pot and set aside. Add onions and more oil until translucent.
Add tomato paste and mix with sautéed onions.
Add in any remaining remaining veggies and seasonings.
Add back the seared venison and vegetable stock.
Pressure cook for 2 minutes. Quick release/ vent.
Calories: 152kcal | Carbohydrates: 23g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 610mg | Potassium: 504mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2859IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 2mg