You’re in for a treat! If you’ve got venison in your freezer and an Instant Pot on your counter, you’re about to discover a world of easy, flavorful dinners. From hearty stews to tender roasts, we’ve gathered 25 mouthwatering recipes that turn this lean, delicious meat into quick comfort food. Get ready to be inspired—your next favorite weeknight meal is waiting!
Instant Pot Venison Stew
Last winter, after my husband brought home venison from his hunting trip, I knew I had to find a way to make it tender and flavorful without spending all day in the kitchen. Let me tell you, this Instant Pot venison stew has become our go-to comfort food on chilly evenings—it’s hearty, satisfying, and surprisingly simple to pull together, even on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Venison stew meat – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Carrots – 3, sliced into ½-inch rounds
– Potatoes – 3, cut into 1-inch cubes
– Beef broth – 4 cups
– Tomato paste – 2 tbsp
– Worcestershire sauce – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Bay leaves – 2
– Cornstarch – 2 tbsp
– Water – ¼ cup
Instructions
1. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the venison stew meat and brown it for 5 minutes, stirring occasionally to get an even sear on all sides—this locks in flavor and helps prevent toughness.
3. Stir in the diced onion and cook for 3 minutes until softened and translucent.
4. Add the sliced carrots and cubed potatoes, cooking for another 2 minutes to lightly toast them.
5. Pour in the beef broth, then mix in the tomato paste, Worcestershire sauce, salt, black pepper, and bay leaves until well combined.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes—this longer cook time ensures the venison becomes fork-tender.
7. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
8. In a small bowl, whisk the cornstarch and water together until smooth to create a slurry, which will thicken the stew without lumps.
9. Remove the bay leaves, then stir the slurry into the stew and set the Instant Pot back to “Sauté” mode for 5 minutes, stirring constantly until the broth thickens to a gravy-like consistency.
10. Taste and adjust seasoning if needed, but avoid over-salting as the flavors will develop further upon resting.
11. Ladle the stew into bowls and serve immediately.
What I love most about this stew is how the venison melts in your mouth, complemented by the rich, savory broth and tender vegetables. For a creative twist, try serving it over creamy mashed potatoes or with a side of crusty bread to soak up every last drop—it’s a meal that feels both rustic and refined, perfect for sharing with family or friends.
Savory Instant Pot Venison Chili
Gathering around the table for a hearty chili is one of my favorite winter traditions, and this Instant Pot version with venison has become a go-to for its rich flavor and quick cook time. I first tried it after a friend’s hunting trip left me with some ground venison, and now it’s a cozy staple that always satisfies a crowd. Let’s dive into this simple, savory recipe that’s perfect for busy weeknights or game-day gatherings.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground venison – 1 lb
– Onion – 1 cup, diced
– Garlic – 2 cloves, minced
– Canned diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Turn on the Instant Pot and select the “Sauté” function, heating it for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp of olive oil to the pot, swirling it to coat the bottom evenly for better browning.
3. Place 1 lb of ground venison in the pot, breaking it apart with a wooden spoon, and cook for 5 minutes until no pink remains.
4. Stir in 1 cup of diced onion and 2 cloves of minced garlic, cooking for 3 minutes until the onion is translucent and fragrant.
5. Add 2 tbsp of tomato paste to the mixture, stirring constantly for 1 minute to deepen the flavor and prevent sticking.
6. Pour in 1 cup of beef broth, using it to deglaze the pot by scraping up any browned bits from the bottom for extra richness.
7. Mix in 1 can of diced tomatoes, 2 tbsp of chili powder, 1 tsp of cumin, 1 tsp of salt, and ½ tsp of black pepper, stirring until well combined.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes, allowing a natural release for 10 minutes before quick-releasing any remaining pressure.
9. Carefully open the lid, stir the chili, and let it sit for 5 minutes to thicken slightly before serving.
Looking at this chili, you’ll love its thick, meaty texture with tender venison that melts in your mouth, complemented by a smoky, well-spiced broth. Serve it over a bed of rice or with a side of cornbread for a comforting meal, and don’t forget a dollop of sour cream or shredded cheese to balance the heat—it’s versatile enough for leftovers that taste even better the next day.
Instant Pot Venison Pot Roast
Gathering around the table for a hearty meal is one of my favorite winter traditions, and this Instant Pot Venison Pot Roast has become a staple in our house—especially after my husband’s successful hunting trip last fall. It’s tender, flavorful, and surprisingly simple to pull together on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Venison roast – 3 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Worcestershire sauce – 2 tbsp
– Carrots – 4 large, chopped
– Potatoes – 4 medium, cubed
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Pat the venison roast dry with paper towels and season all sides evenly with salt and black pepper.
2. Set the Instant Pot to “Sauté” mode and heat the olive oil until it shimmers, about 2 minutes.
3. Sear the venison roast on all sides until browned, approximately 3–4 minutes per side, to lock in juices and enhance flavor.
4. Remove the roast and set it aside on a plate, then add the chopped onion to the pot and sauté until translucent, about 3 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added depth.
7. Return the venison roast to the pot, along with any accumulated juices, and sprinkle the dried thyme over the top.
8. Layer the chopped carrots and cubed potatoes on top of the roast, ensuring they are submerged in the liquid.
9. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 70 minutes, allowing a natural pressure release for 15 minutes afterward to keep the meat tender.
10. Carefully remove the lid, transfer the roast to a cutting board, and let it rest for 10 minutes before slicing against the grain.
11. Serve the sliced venison with the vegetables and ladle the rich cooking liquid over the top as a gravy.
Buttery-soft and infused with savory herbs, this pot roast falls apart effortlessly with a fork, offering a mild gaminess balanced by the sweet carrots and potatoes. I love pairing it with crusty bread to soak up every last drop of that flavorful broth, or shredding the leftovers for hearty sandwiches the next day—it’s even better after sitting overnight!
Instant Pot Venison Stroganoff
Perfect for a cozy winter evening, I recently whipped up this Instant Pot Venison Stroganoff after a friend gifted me some wild game. It’s a hearty, comforting dish that transforms lean venison into something tender and rich, and using the pressure cooker makes it surprisingly quick for a meal that tastes like it simmered all day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- Venison stew meat – 1.5 lbs
- Olive oil – 2 tbsp
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Beef broth – 1 cup
- Worcestershire sauce – 1 tbsp
- Dijon mustard – 1 tsp
- Sour cream – 1 cup
- Egg noodles – 8 oz
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh parsley – 2 tbsp, chopped
Instructions
- Pat the venison stew meat dry with paper towels to ensure a good sear.
- Set your Instant Pot to “Sauté” on high and heat 1 tbsp of olive oil until it shimmers, about 2 minutes.
- Add half the venison in a single layer and sear until browned on all sides, about 3-4 minutes total, then remove to a plate and repeat with remaining meat and oil.
- Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Pour in 1 cup of beef broth, using a wooden spoon to scrape up any browned bits from the bottom—this adds depth of flavor.
- Return all the seared venison to the pot, along with any accumulated juices.
- Add 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp salt, and ½ tsp black pepper, stirring to combine.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes, then allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure.
- While the meat cooks, boil the egg noodles according to package directions until al dente, then drain.
- Once the pressure is released, carefully open the lid and stir in 1 cup of sour cream until fully incorporated and the sauce is creamy.
- Gently fold in the cooked egg noodles and let them warm through for 2-3 minutes.
- Serve immediately, garnished with 2 tbsp of chopped fresh parsley.
Velvety and rich, the sour cream creates a luscious sauce that clings to the tender venison and noodles. I love serving it over mashed potatoes for an extra indulgent twist, or with a side of steamed green beans to balance the richness.
Instant Pot Venison Carnitas
Perfect for those busy weeknights when you want something hearty without spending hours in the kitchen, this Instant Pot Venison Carnitas recipe has become my go-to. I first tried it after a successful hunting trip left me with more ground venison than I knew what to do with, and now it’s a family favorite that’s surprisingly simple.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
- Ground venison – 2 lbs
- Vegetable oil – 1 tbsp
- Orange juice – ½ cup
- Chicken broth – ½ cup
- Garlic powder – 1 tsp
- Cumin – 1 tsp
- Salt – 1 tsp
Instructions
- Set your Instant Pot to the “Sauté” function and let it heat for 2 minutes until the display reads “Hot.”
- Add 1 tbsp of vegetable oil to the pot, swirling it to coat the bottom evenly.
- Place 2 lbs of ground venison into the pot, breaking it apart with a wooden spoon for 5 minutes until it’s fully browned and no pink remains.
- Pour in ½ cup of orange juice and ½ cup of chicken broth, using the liquid to deglaze the pot by scraping up any browned bits from the bottom—this adds great flavor.
- Sprinkle 1 tsp of garlic powder, 1 tsp of cumin, and 1 tsp of salt over the mixture, stirring well to combine all ingredients.
- Secure the Instant Pot lid, ensuring the valve is set to “Sealing.”
- Select the “Manual” or “Pressure Cook” setting and set the timer for 30 minutes at high pressure.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid and use two forks to shred the venison directly in the pot, pulling it apart until it reaches your desired consistency.
- Switch the Instant Pot back to “Sauté” and cook the shredded meat for 5-7 minutes, stirring occasionally, until the liquid reduces and the edges become slightly crispy.
So tender it practically melts in your mouth, the venison carnitas have a rich, slightly sweet flavor from the orange juice that pairs beautifully with the earthy cumin. I love serving them in warm corn tortillas with a squeeze of lime and diced onions, or even over a bed of rice for a heartier meal—it’s versatile enough to make taco night feel special without any fuss.
Instant Pot Venison Bourguignon
Last winter, after a successful hunting trip left me with more venison than I knew what to do with, I found myself craving something hearty and comforting. That’s when I turned to my trusty Instant Pot to create this rich, French-inspired stew that’s become a cold-weather staple in our house—it’s the perfect way to transform game meat into a tender, flavorful masterpiece without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Venison stew meat – 2 lbs
– Bacon – 4 slices
– Yellow onion – 1 large
– Carrots – 3 medium
– Garlic – 4 cloves
– Tomato paste – 2 tbsp
– Red wine – 1 cup
– Beef broth – 1 cup
– Flour – 2 tbsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 1 tsp dried
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 2 tbsp olive oil to the pot, then cook 4 slices of bacon for 5 minutes until crispy, stirring occasionally.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
4. Pat 2 lbs of venison stew meat completely dry with paper towels—this helps it brown properly instead of steaming.
5. Season the venison with 1 tsp salt and ½ tsp black pepper, then add it to the hot bacon fat in a single layer without overcrowding.
6. Sear the venison for 3 minutes per side until deeply browned, working in batches if necessary, then remove and set aside with the bacon.
7. Dice 1 large yellow onion and 3 medium carrots into 1-inch pieces, then mince 4 cloves of garlic.
8. Add the diced onion and carrots to the pot and cook for 4 minutes until the onions become translucent.
9. Stir in 2 tbsp tomato paste and the minced garlic, cooking for 1 more minute until fragrant.
10. Sprinkle 2 tbsp flour over the vegetables and cook while stirring constantly for 2 minutes to create a roux—this will thicken your stew beautifully.
11. Pour in 1 cup red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
12. Add 1 cup beef broth, 1 tsp dried thyme, and return the cooked bacon and seared venison to the pot.
13. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes.
14. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
15. For the best flavor, let the stew rest uncovered for 5 minutes before serving—this allows the juices to redistribute throughout the meat.
Unbelievably tender venison practically melts in your mouth alongside sweet carrots in this luxurious, wine-infused sauce. I love serving it over creamy mashed potatoes or buttery egg noodles to soak up every last drop, and it somehow tastes even better the next day after the flavors have fully married overnight.
Flavorful Instant Pot Venison Tacos
Diving into my Instant Pot on a busy weeknight has become my go-to for turning tough cuts into tender, flavorful meals in no time. I recently experimented with venison from my brother’s last hunting trip, and these tacos were such a hit with my family that I had to share the recipe. It’s a fantastic way to use game meat if you have it, but the method works beautifully for other proteins too.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Venison stew meat – 2 lbs
– Olive oil – 1 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Beef broth – 1 cup
– Chili powder – 2 tbsp
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Corn tortillas – 12
– Lime – 1, cut into wedges
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the venison stew meat to the pot in a single layer and sear for 3 minutes per side until browned on all edges—this builds a rich flavor base, so don’t skip it!
5. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “burn” warning.
6. Sprinkle the chili powder, ground cumin, and salt evenly over the meat and broth.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes—the time is key for tenderizing the lean venison without drying it out.
8. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
9. Use two forks to shred the venison directly in the pot until it reaches a pulled texture, which should happen easily if cooked properly.
10. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
11. Assemble tacos by spooning the shredded venison onto tortillas, topping with fresh cilantro and a squeeze of lime juice for brightness.
Absolutely tender and packed with smoky, savory notes from the spices, this venison shreds beautifully and pairs perfectly with the fresh lime and cilantro. I love serving these with a side of pickled red onions or a quick avocado salsa for extra crunch and creaminess—it makes for a satisfying, fuss-free meal that even my pickiest eater devours.
Instant Pot Venison and Bean Soup
O
n a chilly winter afternoon like today, I found myself craving something hearty and comforting, but with a lean twist—enter this Instant Pot Venison and Bean Soup. It’s a recipe born from my love for game meat and the convenience of pressure cooking, perfect for those busy weeknights when you want a wholesome meal without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Venison stew meat – 1 lb
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Carrots – 2 medium, sliced
– Celery – 2 stalks, sliced
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned cannellini beans – 2 (15 oz) cans, drained and rinsed
– Beef broth – 4 cups
– Dried thyme – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the venison stew meat and cook for 5 minutes, stirring occasionally, until browned on all sides.
3. Add the diced onion and minced garlic, and sauté for 3 minutes until fragrant and softened.
4. Stir in the sliced carrots and celery, cooking for another 2 minutes to lightly soften.
5. Pour in the canned diced tomatoes, drained cannellini beans, beef broth, dried thyme, bay leaf, salt, and black pepper.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 20 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Remove the bay leaf and discard it.
9. Taste the soup and adjust seasoning if needed, adding more salt or pepper in small increments.
10. Ladle the soup into bowls and serve immediately.
R
ich and savory, this soup boasts tender venison that melts in your mouth, complemented by creamy beans and a robust broth. For a creative twist, top it with a dollop of sour cream or a sprinkle of fresh parsley to brighten the flavors, making it a cozy centerpiece for any dinner table.
Instant Pot Teriyaki Venison
Kicking off this week’s roundup with a game-changer for busy weeknights: my Instant Pot Teriyaki Venison. I first tried this after a friend gifted us some venison from his hunt—it’s become a family favorite for its rich flavor and effortless prep, especially when I’m short on time but craving something hearty.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Venison stew meat – 1.5 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Turn the Instant Pot to “Sauté” mode and add 1 tbsp of vegetable oil, heating it for 2 minutes until shimmering.
2. Pat the venison stew meat dry with paper towels to ensure a good sear, then add it to the pot in a single layer, cooking for 5 minutes until browned on all sides.
3. Tip: Avoid overcrowding the pot—if needed, sear the meat in batches to prevent steaming.
4. Add ½ cup of soy sauce, ¼ cup of brown sugar, 2 tbsp of rice vinegar, 3 minced garlic cloves, and 1 tbsp of grated ginger to the pot, stirring to combine.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes, allowing a natural release for 10 minutes afterward.
6. Tip: For tender meat, don’t skip the natural release—it helps the venison absorb the flavors without becoming tough.
7. In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water until smooth to create a slurry.
8. Turn the Instant Pot back to “Sauté” mode, stir in the cornstarch slurry, and cook for 3-5 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
9. Tip: Stir gently to avoid breaking up the meat, and adjust the heat if the sauce bubbles too vigorously.
10. Serve the teriyaki venison hot over rice or noodles.
Unbelievably tender, this venison melts in your mouth with a sweet-savory glaze that’s perfectly balanced—the ginger adds a subtle kick that cuts through the richness. Try it over fluffy jasmine rice or toss it into lettuce wraps for a lighter twist; leftovers reheat beautifully for a quick lunch the next day.
Instant Pot Venison Meatballs
Whenever I have a busy weeknight but still crave something hearty and homemade, I turn to my Instant Pot—it’s a lifesaver for pulling together quick, satisfying meals without sacrificing flavor. Just last week, after a long day of errands, I whipped up these venison meatballs, and they were such a hit with my family that I knew I had to share the recipe. Honestly, using ground venison adds a lean, rich taste that pairs perfectly with a simple sauce, making it a go-to for cozy dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground venison – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
– Canned crushed tomatoes – 28 oz
– Water – ½ cup
Instructions
1. In a large mixing bowl, combine 1 lb of ground venison, ½ cup of breadcrumbs, 1 egg, 1 tsp of garlic powder, 1 tsp of salt, and ½ tsp of black pepper.
2. Use your hands to mix the ingredients until just combined—overmixing can make the meatballs tough, so I like to stop as soon as everything is evenly distributed.
3. Roll the mixture into 1-inch meatballs, placing them on a plate; you should get about 20 meatballs.
4. Turn on the Instant Pot to the sauté setting and add 1 tbsp of olive oil, heating it for 2 minutes until it shimmers.
5. Add the meatballs in a single layer, working in batches if needed, and sauté them for 3–4 minutes until browned on all sides; browning adds depth of flavor, so don’t skip this step.
6. Remove the meatballs and set them aside, then pour in 28 oz of canned crushed tomatoes and ½ cup of water, scraping the bottom to deglaze any browned bits—this prevents the burn warning and boosts the sauce.
7. Return the meatballs to the Instant Pot, submerging them in the sauce.
8. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes; once done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
9. Carefully open the lid and stir the meatballs gently to coat them in the sauce.
10. Serve immediately. Keep in mind that venison cooks faster than beef, so avoid overcooking to keep the meatballs tender and juicy.
Kick back and enjoy these meatballs—they come out incredibly tender with a savory, slightly gamey flavor that’s mellowed by the tangy tomato sauce. I love serving them over creamy polenta or with a side of crusty bread to soak up every last bit; the texture is moist and satisfying, making it a comforting dish that’s perfect for chilly evenings.
Spicy Instant Pot Venison Curry
Whew, after a long day of chasing deadlines and shuttling kids to soccer practice, I crave something hearty and warming—something that feels like a hug in a bowl. That’s where this Spicy Instant Pot Venison Curry comes in, a recipe born from my husband’s hunting trip last fall and my love for bold, hands-off meals. It’s become our go-to for busy weeknights, filling the kitchen with aromas that make everyone gather around the table early.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Venison stew meat – 2 lbs
– Vegetable oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Cayenne pepper – ½ tsp
– Diced tomatoes – 1 (14.5 oz) can
– Coconut milk – 1 (13.5 oz) can
– Salt – 1 tsp
– Water – ½ cup
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat the vegetable oil for 2 minutes until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to release their oils.
4. Add the venison stew meat and brown on all sides for 5–7 minutes, searing in batches if needed to avoid overcrowding—this locks in juices for a tender result.
5. Sprinkle the curry powder and cayenne pepper over the meat, stirring for 30 seconds to toast the spices and deepen their flavor.
6. Pour in the diced tomatoes with their juices, coconut milk, salt, and water, scraping the bottom to deglaze and prevent burning.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” for 35 minutes at high pressure.
8. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam—this gradual method helps keep the meat from toughening.
9. Open the lid and stir the curry; if it’s too thin, use the “Sauté” function to simmer for 5–10 minutes until thickened to your liking.
10. Serve hot, garnished with fresh cilantro if desired.
Buttery and rich from the coconut milk, this curry has a velvety texture that clings to the fork-tender venison, with a spicy kick that builds slowly without overwhelming. I love serving it over fluffy jasmine rice or with warm naan to soak up every last drop, and it’s even better the next day as the flavors meld into something truly magical.
Instant Pot Venison Shepherd’s Pie
Cooking with an Instant Pot has become my go-to for turning tough cuts of meat into tender, flavorful meals in a fraction of the time, and this venison shepherd’s pie is a perfect example. I first tried it after a friend gifted us some wild game, and now it’s a cozy winter staple in our house that even my picky eaters devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Venison stew meat – 1.5 lbs
– Yellow onion – 1, diced
– Carrots – 2, peeled and diced
– Frozen peas – 1 cup
– Beef broth – 1 cup
– Tomato paste – 2 tbsp
– Worcestershire sauce – 1 tbsp
– Russet potatoes – 2 lbs, peeled and cubed
– Unsalted butter – 4 tbsp
– Milk – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Set the Instant Pot to “Sauté” and wait 2 minutes until the display reads “Hot.”
2. Add the venison stew meat and cook for 5 minutes, stirring occasionally, until browned on all sides.
3. Add the diced onion and carrots, and sauté for 3 minutes until the onion is translucent.
4. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
5. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual/High” for 20 minutes.
7. While the meat cooks, place the cubed potatoes in a pot, cover with water, and boil for 15 minutes until fork-tender.
8. Drain the potatoes, return them to the pot, and mash with butter, milk, salt, and pepper until smooth.
9. Once the Instant Pot cycle is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
10. Stir the frozen peas into the meat mixture and let sit for 2 minutes to thaw.
11. Transfer the meat mixture to a baking dish and spread the mashed potatoes evenly on top.
12. Broil in the oven at 450°F for 5 minutes until the potatoes are golden brown.
13. Remove from the oven and let rest for 5 minutes before serving.
Every bite of this shepherd’s pie offers a rich, savory filling with tender venison that melts in your mouth, topped by creamy, golden potatoes. I love serving it straight from the baking dish with a simple side salad for a complete, comforting meal that always brings everyone to the table.
Instant Pot Venison Goulash
Winters in my part of the country call for hearty, warming meals that simmer all day, but who has the time? That’s why my Instant Pot has become my best friend for dishes like this rich and savory venison goulash. It delivers that slow-cooked depth of flavor in a fraction of the time, perfect for a busy weeknight or a cozy weekend supper.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Venison stew meat – 2 lbs
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Tomato paste – 2 tbsp
– Beef broth – 2 cups
– Sweet paprika – 2 tbsp
– Caraway seeds – 1 tsp
– All-purpose flour – 2 tbsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the 2 lbs of venison stew meat completely dry with paper towels. 2. Turn your Instant Pot to the “Sauté” function set to “More” for high heat. 3. Add 2 tbsp of olive oil to the pot and heat for 1 minute until shimmering. 4. Working in two batches to avoid crowding, add the venison and sear for 3-4 minutes per batch until browned on all sides, transferring seared meat to a clean plate. 5. Add the diced onion to the pot and cook for 4 minutes, stirring frequently, until softened. 6. Add the 4 cloves of minced garlic and cook for 1 more minute until fragrant. 7. Stir in 2 tbsp of tomato paste and cook for 1 minute to deepen its flavor. 8. Sprinkle 2 tbsp of all-purpose flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux. 9. Pour in 2 cups of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. 10. Return the seared venison and any accumulated juices to the pot. 11. Stir in 2 tbsp of sweet paprika, 1 tsp of caraway seeds, 1 tsp of salt, and ½ tsp of black pepper until well combined. 12. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Meat/Stew” function set to 35 minutes at high pressure. 13. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure. 14. Open the lid and give the goulash a good stir. Just like that, dinner is ready!
Juicy, tender chunks of venison are enveloped in a velvety, paprika-infused sauce with a subtle hint of caraway. I love serving it over a big pile of buttery egg noodles or creamy mashed potatoes to soak up every last drop. For a fun twist, try spooning it into hollowed-out sourdough bread bowls for the ultimate cozy meal.
Instant Pot Venison and Mushroom Risotto
Unbelievably, I used to think risotto was a weekend-only project, requiring constant stirring and endless patience—until my Instant Pot changed everything. Now, this venison and mushroom version is my go-to cozy weeknight dinner, especially after a successful hunting season when my freezer is stocked. It’s rich, earthy, and comes together with minimal fuss, letting the pressure cooker do the heavy lifting while I relax.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Arborio rice – 1 ½ cups
– Venison stew meat – 1 lb, cut into 1-inch cubes
– Cremini mushrooms – 8 oz, sliced
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – 4 cups
– Unsalted butter – 2 tbsp
– Olive oil – 1 tbsp
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Set your Instant Pot to “Sauté” on high and add 1 tbsp olive oil.
2. Once the oil is hot, add 1 lb venison stew meat in a single layer and cook for 4 minutes, turning once, until browned on all sides—this seals in the juices for tender meat later. Remove the meat to a plate.
3. Add 2 tbsp unsalted butter to the pot, then add 1 diced yellow onion and cook for 3 minutes, stirring occasionally, until softened.
4. Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 2 more minutes until the mushrooms release their liquid.
5. Pour in ½ cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon—this adds depth of flavor.
6. Add 1 ½ cups Arborio rice and stir for 1 minute to toast it lightly, which helps the grains stay firm during cooking.
7. Return the browned venison to the pot, along with 4 cups chicken broth, 1 tsp salt, and ½ tsp black pepper. Stir to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes—the short time prevents the rice from becoming mushy.
9. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Stir in ½ cup grated Parmesan cheese until melted and creamy.
11. Let the risotto rest for 2 minutes off heat to thicken slightly before serving.
Buttery and luxurious, this risotto has a perfect al dente bite with tender venison and savory mushrooms in every spoonful. I love topping it with extra Parmesan and a sprinkle of fresh herbs, or pairing it with a simple green salad for a complete meal that feels indulgent yet effortless.
Conclusion
Mastering your Instant Pot with venison has never been easier, thanks to these 25 delicious recipes. From cozy stews to tender roasts, there’s something for every home cook to love. We hope you find a new favorite! Give one a try this week, then drop a comment below to tell us which dish you enjoyed most. Don’t forget to share this roundup on Pinterest to help fellow cooks discover these tasty ideas.
