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A bowl of instant pot venison stew garnished with herbs
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Instant Pot Venison Stew

Instant Pot Venison Stew
Course Main
Cuisine American, Western
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 267kcal
Author Bintu Hardy

Ingredients

  • 2 lb (900g) venison cut into 2-inch cubes
  • 2 sweet potatoes cubed
  • 4 carrots cut into thick rounds
  • 2 celery stalks sliced
  • 1 cup (250ml) beef stock hot
  • 1 teaspoon dried Herbs de Provence
  • 1 teaspoon caraway seeds
  • 4 chopped anchovies
  • 1 tablespoon honey
  • Salt to taste
  • 1 cup (250ml) sieved tomatoes or tomato sauce

Instructions

Dump and Start Method

  • Add all the ingredients to the Instant Pot insert starting with the Venison and ending with the sieved tomatoes. Do not mix in the tomatoes.
  • Place the lid on, turn the valve to sealing, choose the stew setting, and allow to cook until done.
  • Let the steam release naturally about 10-15 minutes before opening.

Video

Notes

  • Please cut the sweet potato and carrots into large cubes. Otherwise, they will turn to mush.
  • If you want to thicken the soup, then you can mash some of the sweet potatoes after cooking.
  • Add an extra half a cup of beef stock for a thinner stew.
  • This Venison Stew tastes so good served with steamed broccoli. See my ‘What to Serve with Instant Pot Venison Stew’ section below for more ideas.
  • Don’t overcook the venison if you are doing the browning option.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.
  • There are 4 WW Blue Plan SmartPoints in one serving of this.

Nutrition

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