PRESSURE COOKER VENISON STEW
Steps:
- Trim stew beef and cut into bite sized pieces (do not coat in flour).
- In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. Remove, and set aside.
- Add the onions, carrots, celery, garlic, onion powder and seasoned salt and sautee' until the onions begin to soften (about 3-5 minutes).
- Now, deglaze the aromatics with the wine and let it almost completely evaporate (don't worry, you are concentrating the flavor and removing the liquid).
- Add the meat, and beef broth. Stir everything together and add the potatoes on top (do not stir anymore) and sprinkle on rosemary.
- Pressure Cook on HIGH 15-20 minutes, use a natural pressure release (if the pressure has not come down by itself in 10 minutes, you can release the remaining pressure using the quick pressure release).
- In the meantime, in a small pan, melt the butter and stir in the flour. You will get a thick paste, continue cooking it until it turns from white to a light tan. Set aside and wait for pressure cooking to finish.
- When the cooking time has completed, open the pressure cooker, add the butter mixture stir and simmer everything together for 5 minutes before serving.
Nutrition Facts : Calories 570 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 48 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 565 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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!
Provided by Amber
Categories Main Course Soup
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 152 kcal, Carbohydrate 23 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 610 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® VENISON POT ROAST
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Game Meats Venison
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
- Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
- Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 20.9 g, Cholesterol 114.3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 681.8 mg, Sugar 1.8 g
INSTANT POT VENISON STEW
This is the best Instant Pot Venison Stew you will eat! Simple and hearty, very tender deer meat.
Provided by Kay Schrock
Categories Main
Time 2h
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : ServingSize 1 cup, Calories 441 kcal, Carbohydrate 46 g, Protein 42 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 129 mg, Sodium 1262 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 6 g
INSTANT POT® VENISON AND VEGETABLE SOUP
Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
- Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
- Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g
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