This Instant Pot Venison Stew is packed with tender venison, hearty potatoes, sweet carrots, celery, and a rich, flavorful broth. It’s the kind of meal that makes you want to grab a thick sweater, curl up by the fire, and savor every bite.
If you’d told me ten years ago that I’d be making venison stew from scratch, I would’ve laughed and grabbed another box of mac and cheese. I wasn’t raised in a hunting family, and the closest I got to wild game was the occasional fancy restaurant dish where they gave you a tiny portion and charged a ridiculous price for it.
Then, I married into a family that fills their freezer with venison every fall. And let me tell you—there’s nothing like staring at 20 pounds of venison round steak and thinking, Okay, what now?
The first time I cooked venison, I went overboard trying to make it not taste like venison. Marinated it for hours, threw in way too many spices, and—yep—overcooked it to the point where it could’ve doubled as boot leather. Lesson learned.
Fast forward to now, and this Instant Pot Venison Stew has become my go-to. It’s rich, comforting, and crazy easy. The
Even my skeptical friends, the ones who “don’t do game meat,” come back for seconds. So if you’ve got venison in your freezer and no clue what to do with it, start here. You won’t regret it.
Why You’ll Love This Instant Pot Venison Stew Recipe?
- Instant Pot Magic – No slow simmering, no babysitting. The
Instant Pot does all the work, and you get a stew that tastes like it’s been cooking all day. - No More Tough Venison – If you’ve ever had venison that felt like chewing on rubber, this is your fix. The pressure cooker makes it ridiculously tender.
- One-Pot Wonder – Minimal cleanup. Because let’s be real—nobody wants to wash a sink full of dishes after dinner.
- Rich, Cozy Flavor – Beef broth, salsa (yep, salsa), and tomato paste build a deep, hearty base. Perfect for cold nights.
- Meal Prep & Freezer Friendly – Make a batch and eat well all week. Or freeze it for a lazy night when you don’t feel like cooking.
Ingredient Notes:
- Venison Round Steak
Lean, flavorful, and a great cut for slow or pressure cooking. If you’ve ever had venison that was way too tough, you probably just needed to cook it longer.
- Beef Broth
Adds a deep, rich flavor. You could use venison broth if you’ve got it, but let’s be honest—who has venison broth just lying around?
- Salsa
Okay, hear me out. Salsa in stew? YES. It adds acidity, spice, and depth that balance out the richness of the venison. Trust me on this one.
- Tomato Paste
Thickens the broth and gives it a little extra punch. Skip it, and the stew won’t have the same deep, savory base.
- Potatoes, Carrots, Celery & Yellow Pepper
Your classic stew veggies. The yellow pepper adds a subtle sweetness that balances everything out.
- Frozen Corn & Peas
Tossed in at the end for a little pop of color and sweetness. Plus, they make it feel extra hearty.
- Almond Milk & Gluten-Free Flour
A dairy-free way to thicken the stew without making it heavy. If you’re not gluten-free, regular flour works just fine.
How To Make Instant Pot Venison Stew?
Step 1. Get Everything Prepped
Start by chopping up the onion, carrots, celery, and yellow pepper. These don’t have to be perfect—just bite-sized.
Cut the potatoes into chunks (not too small, or they’ll dissolve). Then cube the venison into 1-inch pieces.
Step 2. Layer It in the
Want To Save This Recipe?
This is important—layering the ingredients helps everything cook evenly.
- First, dump in the chopped veggies.
- Layer the potatoes on top. (Still no stirring!)
- Add the venison, followed by the bay leaves.
- Pour in the beef broth, salsa, salt, and pepper.
- Finally, drop in spoonfuls of tomato paste right on top.
I know it feels wrong to not mix everything together, but trust the process.
Step 3. Pressure Cook Like a Pro
Lock the Instant Pot lid in place and set the steam release valve to Sealing.
Select Pressure Cook (or Manual) and set it for 30 minutes on High.
Once the time is up, let it naturally release for 10 minutes, then carefully switch the valve to Venting for a quick release.
Step 4. Finishing Touches
Open the lid, and stir in the frozen peas and corn. They’ll heat up in no time.
In a small bowl, mix the gluten-free flour and almond milk together, then pour it in. Set the
Turn off the heat, let it sit for a few minutes (it’s HOT), then serve it up.
Storage Options:
- Fridge: Keeps for 4 days in an airtight container.
- Freezer: Stays fresh for up to 3 months. Just thaw overnight before reheating.
- Reheating Tip: If it thickens too much, add a splash of broth to loosen it up.
Variations and Substitutions:
- No Venison? – Use beef stew meat, bison, or even pork.
- No Salsa? – Crushed tomatoes + a splash of hot sauce works just as well.
- Want More Spice? – Add diced jalapeños or extra red pepper flakes.
- Dairy-Free? – Swap almond milk for oat milk, or skip the thickener entirely.
What to Serve with Instant Pot Venison Stew?
This stew is amazing on its own, but if you wanna go all out:
- Crusty Bread – Because dunking is a lifestyle.
- Mashed Potatoes – Double the comfort.
- Cornbread – A little sweetness balances the rich broth.
- Side Salad – Just to pretend you’re being healthy.
Frequently Asked Questions:
Does venison taste gamey?
Not if it’s cooked right! The acidity from the salsa helps mellow any gamey flavors, and pressure cooking makes it ultra-tender.
Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or high for 4-5 hours. Just wait until the last 30 minutes to add the thickener and frozen veggies.
What if I don’t have an
Use a Dutch oven and let it simmer for 2-3 hours, stirring occasionally.
And there you have it—an easy, hearty Instant Pot Venison Stew that’s perfect for cozy nights. If you’ve never cooked venison before, this is the recipe to start with.
So tell me—have you cooked with venison before? Or is this your first time? Let’s talk stew in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Venison Stew
Ingredients
For the Stew:
- 1 large yellow onion chopped
- 2 cups carrots chopped
- 1 large celery stalk chopped
- 1 yellow bell pepper chopped
- 4 medium potatoes chopped
- 2 bay leaves
- 2 lbs venison round steak cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups beef broth
- 3 cups salsa mild or spicy, based on preference
- 5.5 ounces tomato paste
- 1 cup frozen corn
- 1 cup frozen peas
For Thickening the Stew:
- ¾ cup almond milk
- ¼ cup Bob’s Red Mill Gluten-Free All-Purpose Flour or regular flour if not gluten-free
Instructions
Prepare the Ingredients
- Begin by chopping the onion, carrots, celery, and yellow bell pepper into small, even pieces to ensure uniform cooking.
- Peel and dice the potatoes into bite-sized chunks. To maintain texture, avoid cutting them too small, as they may become too soft while cooking.
- Cut the venison round steak into 1-inch cubes, trimming away any excess connective tissue.
Layer the Ingredients in the Instant Pot
- Add the chopped onion, carrots, celery, and yellow bell pepper to the bottom of the Instant Pot.
- Evenly distribute the potato chunks on top of the vegetables. Do not stir.
- Place the cubed venison over the potatoes, ensuring an even layer.
- Drop in the bay leaves, ensuring they are submerged but without stirring the mixture.
- Pour in the beef broth, salsa, salt, and black pepper evenly over the ingredients. Again, refrain from stirring, as layering allows for even pressure cooking.
- Using a spoon, drop small dollops of tomato paste across the top of the mixture. This method prevents the tomato paste from sinking and sticking to the bottom, reducing the risk of a burn notice on the Instant Pot.
Pressure Cook the Stew
- Secure the Instant Pot lid, ensuring the steam release valve is set to Sealing.
- Select Pressure Cook (or Manual) on High Pressure and set the cooking time to 30 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After this, carefully turn the steam release valve to Venting to perform a quick release for any remaining pressure.
Final Touches and Thickening
- Carefully remove the lid and discard the bay leaves.
- Stir in the frozen peas and corn, allowing them to warm through in the residual heat.
- In a small bowl, whisk together the almond milk and gluten-free flour until smooth.
- Select Sauté mode on the Instant Pot and slowly pour the almond milk mixture into the stew, stirring continuously. Allow the stew to simmer for approximately 5 minutes or until the broth thickens to the desired consistency.
- Turn off the Instant Pot and allow the stew to cool slightly before serving.
Notes
- Flour Substitute: Use Bob’s Red Mill Gluten-Free All-Purpose Flour or cornstarch instead of regular flour to thicken the broth. If using cornstarch, mix 2 tablespoons with ¼ cup of water before adding.
- Broth Selection: Ensure that the beef broth used is labeled gluten-free, as some brands contain additives that include gluten.
- Salsa Ingredients: While most salsas are naturally gluten-free, always check the ingredient list for any hidden gluten-containing additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
