Instant Pot Venison Stew with Vegetables and Herbs
A hearty pressure cooker stew featuring tender chunks of venison simmered with aromatic vegetables like turnips, carrots, and celery in a rich beef broth. Seasoned with classic herbs like thyme and rosemary, this comforting one-pot meal develops deep, savory flavors in just 30 minutes of pressure cooking. The coconut flour provides gentle thickening while keeping the stew naturally grain-free. Perfect for cold weather dinners or when you want a satisfying, protein-rich meal that practically cooks itself.
Ingredients
- 2 pounds venison, cut into 1-inch cubesbeef chuck roast1:1Easy swap for more accessible protein
4
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium celery stalks, chopped
- 1 medium turnip, peeled and cubedparsnip1:1Similar texture with milder flavor
4
- 2 large carrots, sliced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- 1 bay leaf
- salt, to taste(optional)
- 2 tablespoons coconut flour, for thickening(optional)
- fresh parsley, chopped for garnish(optional)
Instructions
- 1
Set Instant Pot to sauté mode and heat olive oil
- 2
Brown venison cubes in batches on all sides for 5 minutes per batch, then transfer to plate
- 3
Sauté onion and garlic in remaining oil until translucent for 3 minutes
- 4
Add celery, turnip, and carrots, cooking for 5 minutes while stirring occasionally
- 5
Return venison to pot and add beef broth, Worcestershire sauce, thyme, rosemary, black pepper, and bay leaf, stirring to combine
- 6
Close lid, set valve to sealing, and cook on manual or high pressure for 30 minutes
- 7
Allow natural pressure release for 10 minutes, then quick release remaining pressure
- 8
Remove lid carefully and switch back to sauté mode
- 9
Sprinkle in coconut flour if thickening is needed and stir well
- 10
Simmer for 5 minutes until desired consistency is reached
- 11
Season with salt to taste and discard bay leaf
- 12
Garnish with fresh parsley and serve hot
Tips
Brown venison in batches to avoid overcrowding and ensure proper searing for better flavor development.
Natural pressure release for 10 minutes helps keep the meat tender before quick releasing remaining pressure.
Add coconut flour gradually while stirring to prevent lumps and achieve smooth thickening consistency.
Good to Know
Refrigerate covered for up to 3 days. Flavors improve overnight as herbs meld together.
Can be made 1 day ahead and reheated gently. May need additional broth when reheating.
Serve hot in bowls with crusty bread or over cauliflower rice for lower carb option.
Common Mistakes
Don't skip browning venison to avoid bland, gray meat without proper flavor development.
Avoid opening pressure valve too quickly to prevent tough, chewy meat texture.
Substitutions
4
FAQ
Can I use frozen venison without thawing first?
Yes, add 5-10 minutes to pressure cooking time and ensure pieces are separated. Natural release becomes more important with frozen meat.
What if I don't have coconut flour for thickening?
Use arrowroot powder, cornstarch, or regular flour in equal amounts. Mix with cold water first to prevent lumps.
How long will this stew keep in the freezer?
Freezes well for up to 3 months in airtight containers. Thaw overnight in refrigerator before reheating gently on stovetop.