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Instant Pot Venison Stew
Instant Pot Venison Stew
Course Main
Cuisine American, Western
Keyword instant pot venison stew
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 267kcal
- 2 lb 900 g venison cut into 2-inch cubes
- 2 sweet potatoes cubed
- 4 carrots cut into thick rounds
- 2 stalks celery sliced
- 1 cup 250 ml beef stock hot
- 1 teaspoon dried Herbs de Provence
- 1 teaspoon caraway seed
- 4 chopped anchovies
- 1 tbsp honey
- Salt to taste
- 1 cup 250 ml sieved tomatoes or tomato sauce
Dump and Start Method
Add all the ingredients to the Instant Pot insert starting with the Venison and ending with the
sieved tomatoes. Don't mix.
Cover the pot and set the valve to seal, choose the stew setting and allow to cook till done.
Let the steam release naturally about 10-15 mins before opening.
Instant Pot Venison Stew Tips:
- Cut the sweet potato and carrots into large cubes, otherwise, they will turn to mush.
- You can swap the sweet potatoes for regular potatoes if you prefer.
- If you want to thicken the soup then you can mash some of the sweet potatoes after cooking.
- Add various other spices to your taste if you prefer.
- Add an extra 125 (0.5 cups) beef stock for a thinner stew.
- Don’t overcook the venison if you are doing the browning option.
Weight Watchers Points:
There are just 4 Freestyle Points in a serving of Instant Pot Venison Stew.
Calories: 267kcal | Carbohydrates: 18g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 130mg | Sodium: 435mg | Potassium: 1011mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13180IU | Vitamin C: 6.7mg | Calcium: 54mg | Iron: 6.2mg