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A bowl of instant pot venison stew garnished with herbs

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