INSTANT POT VENISON STEW RECIPES

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.

Steps:

• In a medium pan, saute the venison, onion, and garlic in olive oil over medium-high heat until the venison has browned.
• Transfer browned meat, onions, and garlic into a dutch oven. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Bring the stew to a boil before reducing the heat to a simmer to cook for 45-60 minutes or until the vegetables are tender and cooked through.
• In a small mixing bowl, combine water and cornstarch. Mix until combined and then add into soup. Cook for 10 more minutes or until the stew thickens up.
• Remove bay leaf and serve.
• In a medium pan, saute the venison, onion, and garlic in olive oil over medium-high heat until the venison has browned.
• Transfer browned meat, onions, and garlic into a 6-quart slow cooker. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Set slow cooker to HIGH for 2-3 hours or LOW for 4-6 hours.
• During the final 30 minutes of cooking, mix together the water and cornstarch in a small bowl and stir until combined. Add it into the stew and let the stew continue to cook. This should thicken the stew while it finishes cooking.
• Remove bay leaf and serve.
• Using the SAUTE function on the Instant Pot, saute the venison, onion, and garlic in olive oil until the venison has browned.
• Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Seal the Instant Pot and cook using HIGH pressure for 35 minutes and then allow for natural release.
• Once the stew has finished cooking and the Instant Pot has depressurized, remove bay leaf. Combine water and cornstarch in a small bowl and then add it into the stew. Mix together and then let stew thicken up for a few minutes before serving.