Instant Pot Venison Stew (comfort Food Fast) You’ll Crave

A rich and hearty venison stew ready in record time—perfect for cozy nights when you want flavor without the wait.

You know those days where hunger hits like a freight train, but patience is MIA? That’s exactly why this Instant Pot venison stew exists. It’s the culinary equivalent of wrapping yourself in a warm blanket—only with meat and gravy instead of fleece. In under an hour, you’ll have a stew so tender and flavorful, your friends will suspect you bribed a professional chef. Spoiler alert: you didn’t, you just embraced technology and wild game. So why settle for “meh” midweek dinners when you could serve up rustic magic on steroids?

Why You’ll Love This Recipe

• Speed meets comfort: Traditional venison stew takes hours—this version? Less than one.
• Flavor explosion: The Instant Pot locks in rich, deep flavors you’d expect from a slow braise.
• Perfect for wild game lovers: Show off that freezer stash of deer meat in a way that impresses.
• Minimal clean-up: One pot, zero hassle, and no mountain of dishes haunting you later.

What You’ll Need (Ingredients)

• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 carrots, sliced
• 3 celery stalks, chopped
• 3 medium potatoes, diced
• 4 cups beef or game stock
• 1 cup red wine (optional, but highly recommended)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• Fresh parsley for garnish

Cooking Instructions

1. Sear the meat: Set your Instant Pot to sauté mode, add olive oil, and sear venison cubes until browned on all sides. Remove and set aside.
2. Sauté the aromatics: Toss onion, garlic, celery, and carrots into the pot. Cook for 3–4 minutes until softened.
3. Add flavor boosters: Stir in tomato paste, thyme, rosemary, and a pinch of salt and pepper.
4. Deglaze the pot: Pour in red wine (or stock if skipping wine), scraping up browned bits for extra flavor.
5. Build the stew: Return venison to the pot, add potatoes, bay leaves, and stock. Stir well.
6. Pressure cook: Secure the lid, set to high pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick-release.
7. Thicken: Switch back to sauté mode, stir in cornstarch slurry until stew reaches your desired thickness.
8. Serve: Garnish with fresh parsley and ladle into deep bowls for maximum comfort vibes.

Preservation Guide

Leftovers? Yes, please. Store cooled stew in an airtight container in the fridge for up to 4 days. For freezer storage, ladle into freezer-safe containers, leaving a bit of space for expansion, then freeze for up to 3 months. When reheating, do so slowly over medium heat or use the Instant Pot sauté setting to preserve texture and flavor. FYI: potatoes can get slightly grainy after freezing, but the flavor still slaps.

Health Benefits

Venison is naturally lean, high in protein, and rich in iron. It’s also lower in saturated fat compared to beef, making it a smarter red meat choice for heart health. The variety of vegetables brings in fiber, vitamins A and C, and antioxidants without needing to sneak them in. If you use low-sodium stock, the stew remains friendly for those watching their salt intake while still tasting decadent.

What Not to Do

• Don’t skip the searing—this step makes or breaks your flavor depth.
• Don’t overload the Instant Pot—too much bulk means uneven cooking.
• Don’t quick-release immediately after cooking—patience equals tenderness.
• Don’t ignore seasoning adjustments after cooking—you might need a final flavor “pop.”

Recipe Variations

• Spicy kick: Add diced chili peppers or a teaspoon of smoked paprika.
• Herb-heavy: Swap thyme and rosemary for fresh dill and parsley for lighter notes.
• Low-carb: Replace potatoes with turnips or cauliflower florets.
• Beer lover’s twist: Use a dark stout instead of red wine for a malty richness.

FAQ

Can I make this stew with beef instead of venison?

Absolutely. Swap out venison for beef chuck or stew meat and keep the rest of the recipe intact. Cooking times remain the same in the Instant Pot.

Do I need the wine for this recipe?

No, but it adds depth and subtle sweetness. If you prefer to skip it, use extra stock and consider a splash of balsamic vinegar for complexity.

How do I prevent venison from becoming tough?

Searing properly and cooking under pressure for the right amount of time ensures tenderness. Avoid overcrowding the pot when browning so the meat sears instead of steams.

Is this recipe gluten-free?

Yes, as written it’s gluten-free. Just double-check that your stock and cornstarch are certified gluten-free if needed.

Can I make it in a slow cooker?

Yes, but you’ll need 6–8 hours on low or 4–5 hours on high. Sear the venison first on the stove before slow cooking for that same rich flavor base.

The Bottom Line

If you’re chasing fast comfort food without sacrificing that soulful, homemade taste, this Instant Pot venison stew delivers big time. It’s rugged enough for winter nights but quick enough for busy weekdays. Master this recipe and you’ll never look at game meat—or your Instant Pot—the same way again. Comfort food, meet speed. You’re welcome.