Keen to transform that venison in your freezer into mouthwatering meals? You’re in luck! Our roundup of 28 delicious Instant Pot recipes makes it easy to create quick, hearty dinners and comforting classics. From tender stews to savory chilis, get ready to fall in love with your pressure cooker all over again. Let’s dive into these irresistible ideas!
Instant Pot Venison Stew with Root Vegetables
Kick off your cozy evening with this hearty Instant Pot Venison Stew with Root Vegetables—a perfect one-pot meal that transforms tough cuts into tender, flavorful bites with minimal hands-on time. Using your pressure cooker ensures deep, developed flavors in a fraction of the usual simmering time, making it ideal for busy weeknights or chilly weekends. Let’s walk through each step methodically to achieve a rich, comforting stew that’s both nutritious and satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs venison stew meat, cut into 1-inch cubes (or substitute beef for a milder flavor)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 large yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 4 cups beef broth (use low-sodium to control saltiness)
– 1 tbsp tomato paste
– 2 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 2 bay leaves
– 3 large carrots, peeled and cut into 1-inch chunks
– 2 parsnips, peeled and cut into 1-inch chunks
– 1 lb baby potatoes, halved (or Yukon Gold potatoes, cubed)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
– Salt and black pepper, as needed (start with 1 tsp salt and ½ tsp pepper)
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Pat the 2 lbs venison stew meat dry with paper towels to ensure a good sear, then add it to the pot in a single layer without overcrowding.
3. Sear the meat for 3–4 minutes per side until browned, stirring occasionally to avoid burning—this builds a flavorful fond at the bottom of the pot.
4. Add 1 diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 2–3 minutes until fragrant and softened.
5. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor, scraping up any browned bits from the bottom.
6. Pour in 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves, stirring to combine all ingredients evenly.
7. Add 3 carrot chunks, 2 parsnip chunks, and 1 lb halved baby potatoes to the pot, ensuring they are submerged in the liquid for even cooking.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” or “Stew” mode for 35 minutes at high pressure.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
10. If a thicker stew is desired, stir in the 1 tbsp cornstarch slurry and simmer on “Sauté” for 2–3 minutes until the broth thickens slightly.
11. Season with salt and black pepper to taste, starting with 1 tsp salt and ½ tsp pepper, then adjust as needed after tasting.
12. Remove and discard the bay leaves before serving to avoid any bitter notes.
Hearty and robust, this stew boasts tender venison that melts in your mouth alongside sweet, earthy root vegetables in a savory broth. For a creative twist, serve it over creamy mashed potatoes or with a side of crusty bread to soak up every last drop—it’s a comforting dish that’s sure to become a winter favorite.
Savory Instant Pot Venison Roast with Gravy
Sometimes you need a hearty, comforting meal without spending hours in the kitchen, and this Instant Pot venison roast delivers exactly that. Savory and tender, it’s perfect for a cozy family dinner or a special weekend gathering, with a rich gravy that makes it truly unforgettable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 80 minutes
Ingredients
– 3 lbs venison roast, trimmed of excess silver skin (or substitute beef chuck roast)
– 1 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 large yellow onion, diced (about 1 cup)
– 4 cloves garlic, minced
– 1 cup beef broth, low-sodium preferred
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 2 tbsp cornstarch
– 2 tbsp cold water
Instructions
1. Pat the venison roast completely dry with paper towels to ensure a good sear.
2. Season the roast on all sides with the kosher salt and black pepper.
3. Set your Instant Pot to “Sauté” on the “More” or “High” setting and heat the olive oil for 2 minutes until shimmering.
4. Carefully place the seasoned roast in the pot and sear for 3–4 minutes per side until deeply browned, using tongs to turn it.
5. Transfer the seared roast to a plate, leaving any oil and drippings in the pot.
6. Add the diced onion to the pot and sauté for 3 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, which adds flavor to the gravy.
9. Stir in the Worcestershire sauce, tomato paste, and dried thyme until well combined.
10. Return the seared roast to the pot, nestling it into the liquid and aromatics.
11. Secure the Instant Pot lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” on High pressure for 70 minutes.
12. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
13. Using tongs, transfer the roast to a cutting board, tent it loosely with foil, and let it rest for 10 minutes.
14. While the roast rests, set the Instant Pot to “Sauté” on “Normal” and bring the cooking liquid to a simmer.
15. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
16. Slowly whisk the slurry into the simmering liquid and cook for 2–3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
17. Slice the rested roast against the grain into 1/2-inch thick pieces.
Graciously spoon the hot gravy over the sliced venison. The meat will be fall-apart tender with a deep, savory flavor from the herbs and Worcestershire, while the gravy is rich and velvety. Serve it over mashed potatoes or creamy polenta to soak up every last drop, or alongside roasted root vegetables for a complete, satisfying meal.
Instant Pot Venison Chili with Beans
Zesty and hearty, this Instant Pot venison chili is a game-changer for busy weeknights, combining lean ground venison with beans and spices for a comforting, protein-packed meal that’s ready in under an hour. Perfect for beginners, it’s a foolproof way to enjoy wild game without the fuss, using the pressure cooker to lock in deep flavors quickly. Follow along step-by-step for a delicious result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 tbsp olive oil (or any neutral oil)
- 1 lb ground venison
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup beef broth (or water for a lighter version)
- Salt, to season (adjust to taste)
Instructions
- Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
- Add 1 lb ground venison and cook for 5 minutes, breaking it up with a spoon until browned and no longer pink.
- Add 1 medium diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent.
- Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano, stirring for 30 seconds to toast the spices and enhance their flavor.
- Pour in 1 can diced tomatoes, 1 can kidney beans, 1 can black beans, and 1 cup beef broth, scraping the bottom of the pot to prevent sticking.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid, stir the chili, and season with salt to taste, letting it sit for 5 minutes to thicken slightly.
Velvety and rich, this chili boasts a tender texture from the venison and beans, with a smoky depth from the spices that melds beautifully. Serve it over rice or with cornbread for a complete meal, or top with shredded cheese and sour cream for extra indulgence—it’s versatile enough for cozy dinners or game-day gatherings.
Tender Instant Pot Venison Stroganoff
Even on the busiest weeknight, a comforting, hearty meal is within reach. This Instant Pot Venison Stroganoff transforms lean, gamey meat into a tender, savory dish with minimal hands-on time, perfect for cozy family dinners. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs venison stew meat, cut into 1-inch cubes (or substitute beef for a milder flavor)
– 2 tbsp olive oil, or any neutral oil like avocado oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 1 cup beef broth, low-sodium preferred to control saltiness
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1/2 cup sour cream, full-fat for creamier texture
– 12 oz egg noodles, cooked separately according to package directions
– Salt and black pepper, adjust to taste
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Pat the venison cubes dry with paper towels to ensure a good sear, then season all over with salt and pepper.
3. Add half the venison to the pot in a single layer, searing for 2–3 minutes per side until browned, then remove to a plate and repeat with remaining oil and meat.
4. Tip: Don’t overcrowd the pot during searing to avoid steaming the meat instead of browning it.
5. Add the diced onion to the pot and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and sliced mushrooms, cooking for another 2 minutes until fragrant.
7. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
8. Return all seared venison and any accumulated juices to the pot, then sprinkle in the dried thyme.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes, allowing a natural pressure release for 10 minutes afterward.
10. Tip: A natural release helps keep the venison tender by preventing sudden temperature changes.
11. Carefully open the lid once the pressure indicator drops, then stir in the sour cream until fully incorporated and the sauce is creamy.
12. Taste and adjust seasoning with salt and pepper if needed, but do so gradually to avoid over-salting.
13. Serve the stroganoff immediately over cooked egg noodles, garnishing with fresh parsley if desired.
14. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last minute of cooking.
For a finishing touch, this stroganoff boasts a rich, velvety sauce that clings beautifully to the tender venison and noodles, with earthy mushrooms balancing the tangy sour cream. Feel free to swap in wide pappardelle pasta for a more elegant presentation, or serve it alongside roasted vegetables for a complete, satisfying meal.
Instant Pot Venison and Mushroom Risotto
Now, let’s tackle a comforting, one-pot meal that transforms wild game and earthy mushrooms into a creamy, satisfying risotto—perfect for a cozy dinner without the constant stirring of traditional methods. This Instant Pot version simplifies the process while delivering rich flavors, making it an accessible option for both weeknights and special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb venison stew meat, cut into 1-inch cubes (or substitute with beef for a milder flavor)
– 8 oz cremini mushrooms, sliced (or any mushroom variety like shiitake)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 4 cups low-sodium chicken broth, warmed to about 120°F (or vegetable broth for a vegetarian option)
– 1/2 cup dry white wine (or substitute with additional broth if preferred)
– 2 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1/2 cup grated Parmesan cheese
– 1 tsp kosher salt (adjust based on broth saltiness)
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add the venison cubes in a single layer and sear for 3–4 minutes until browned on all sides, then remove and set aside on a plate.
3. Add the remaining 1 tbsp olive oil to the pot, then sauté the diced onion for 3 minutes until translucent, stirring occasionally to prevent burning.
4. Stir in the minced garlic and sliced mushrooms, cooking for 4 minutes until the mushrooms release their liquid and soften.
5. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for 1 minute.
6. Add the Arborio rice and toast it with the vegetables for 2 minutes, stirring constantly until the grains turn slightly opaque.
7. Return the seared venison to the pot, then pour in the warmed chicken broth, ensuring all ingredients are submerged.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes, then allow a natural pressure release for 10 minutes before quick-releasing any remaining steam.
9. Carefully open the lid and stir in the butter and grated Parmesan cheese until melted and creamy, about 1 minute.
10. Season with kosher salt and black pepper, then garnish with chopped parsley if desired.
Just out of the pot, this risotto boasts a velvety texture with tender venison and umami-rich mushrooms, creating a hearty balance that’s neither too soupy nor dry. For a creative twist, top it with a fried egg or serve alongside a crisp green salad to cut through the richness, making it a versatile centerpiece for any gathering.
Flavorful Instant Pot Venison Tacos
Ever find yourself craving a hearty, flavorful meal but short on time? These Instant Pot Venison Tacos deliver tender, spiced meat in a fraction of the usual braising time, making them perfect for a busy weeknight. Let’s walk through the simple steps to get dinner on the table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs venison stew meat, cut into 1-inch cubes (or substitute beef chuck)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 cup beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp salt
– 12 small corn tortillas
– Toppings: shredded lettuce, diced avocado, crumbled queso fresco, lime wedges
Instructions
1. Set your Instant Pot to “Sauté” on the “More” or “High” setting and allow it to heat for 2 minutes.
2. Add 1 tbsp vegetable oil to the pot, then carefully place the 1.5 lbs venison cubes in a single layer. Sear the meat for 3-4 minutes without moving it to develop a brown crust, then flip and sear the other side for another 3 minutes. Transfer the seared meat to a clean plate.
3. Add the diced onion to the pot and cook, stirring occasionally, for 3 minutes until it begins to soften.
4. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
5. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using). Cook the spices for 30 seconds until fragrant.
6. Pour in 1 cup beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds great flavor to the sauce.
7. Add the can of diced tomatoes with its juices, 1 tsp salt, and the seared venison back to the pot. Stir to combine.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting on High pressure for 25 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Use two forks to shred the venison directly in the pot. For a thicker sauce, select “Sauté” again and simmer for 5-8 minutes, stirring occasionally.
11. While the meat simmers, warm the 12 corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them in a dry skillet for 20 seconds per side.
12. Assemble tacos by spooning the shredded venison onto warm tortillas and topping with shredded lettuce, diced avocado, crumbled queso fresco, and a squeeze of fresh lime.
Now, you have a pot of tender, shredded venison infused with warm spices and a rich tomato base. The meat should be fall-apart tender and perfectly seasoned. Serve these tacos immediately with your favorite toppings for a satisfying meal that’s sure to become a regular in your rotation.
Instant Pot Venison Bourguignon
Zesty and comforting, this Instant Pot Venison Bourguignon transforms game meat into a tender, flavorful stew with minimal fuss. Zero in on this methodical approach to achieve rich, deep flavors in under two hours, perfect for a cozy weeknight dinner that feels special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs venison stew meat, cut into 1-inch cubes (or beef as a substitute)
– 4 slices thick-cut bacon, chopped
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 8 oz cremini mushrooms, quartered
– 3 cloves garlic, minced
– 2 tbsp tomato paste
– 2 cups red wine, such as Pinot Noir (or beef broth for alcohol-free)
– 1 cup beef broth
– 1 tbsp all-purpose flour
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 1 bay leaf
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Set the Instant Pot to “Sauté” mode on high and add the chopped bacon; cook for 5–7 minutes until crispy, stirring occasionally.
2. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Add the olive oil to the pot, then season the venison cubes with salt and pepper and brown them in batches for 3–4 minutes per side until seared; transfer to a plate.
4. Add the diced onion and carrots to the pot; sauté for 4–5 minutes until softened, scraping up any browned bits from the bottom.
5. Stir in the mushrooms and garlic; cook for 2–3 minutes until fragrant.
6. Mix in the tomato paste and cook for 1 minute to deepen its flavor.
7. Sprinkle the flour over the vegetables and stir for 1 minute to coat evenly, which will help thicken the sauce later.
8. Pour in the red wine and beef broth, using a wooden spoon to deglaze the pot by scraping up any stuck-on bits.
9. Return the browned venison and cooked bacon to the pot, then add the thyme sprigs and bay leaf.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes.
11. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
12. Remove the lid, discard the thyme sprigs and bay leaf, and let the stew sit for 5 minutes to thicken slightly before serving.
Just imagine the tender venison melting in your mouth, infused with the earthy notes of mushrooms and a velvety wine sauce. Serve it over creamy mashed potatoes or buttered egg noodles to soak up every last drop, making for a hearty meal that’s both rustic and refined.
Quick Instant Pot Venison Curry
Now, let’s dive into a hearty and flavorful dish that’s perfect for a cozy dinner—this Instant Pot venison curry comes together quickly with minimal fuss. Need a comforting meal after a long day? This recipe delivers tender, gamey venison in a rich, aromatic curry sauce that’s sure to satisfy. It’s an excellent way to use up that freezer stash of venison, transforming it into something special with just a few simple steps.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb venison stew meat, cut into 1-inch cubes (or substitute with beef if preferred)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder (adjust to taste for more or less spice)
– 1 can (14 oz) coconut milk, full-fat for creaminess
– 1 cup chicken broth (or vegetable broth for a vegetarian option)
– 1 large potato, peeled and cubed into 1-inch pieces
– 1 carrot, sliced into 1/2-inch rounds
– Salt, to taste (start with 1/2 tsp and adjust as needed)
Instructions
1. Turn the Instant Pot to the “Sauté” setting and heat 1 tbsp vegetable oil until it shimmers, about 2 minutes.
2. Add 1 lb venison stew meat to the pot and sear on all sides until browned, approximately 4-5 minutes, stirring occasionally to prevent sticking.
3. Tip: For deeper flavor, don’t overcrowd the pot—work in batches if needed to ensure even browning.
4. Add 1 medium diced onion to the pot and cook until softened, about 3 minutes, stirring frequently.
5. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
6. Sprinkle 2 tbsp curry powder over the mixture and toast for 30 seconds to release its aromas.
7. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to deglaze any browned bits.
8. Add 1 large cubed potato and 1 sliced carrot to the pot, stirring to combine all ingredients.
9. Tip: Cut vegetables uniformly to ensure they cook evenly and become tender at the same time.
10. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
11. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
12. Tip: Natural release helps keep the venison tender and prevents the curry from becoming too watery.
13. Open the lid, stir the curry, and season with salt to taste, starting with 1/2 tsp and adjusting as desired.
14. Simmer the curry on the “Sauté” setting for 5 minutes to thicken the sauce slightly, stirring occasionally.
15. Serve the curry hot over rice or with naan bread for a complete meal.
Certainly, this curry boasts a velvety texture from the coconut milk, with the venison becoming fork-tender and infused with warm, spicy notes from the curry powder. For a creative twist, top it with a sprinkle of fresh cilantro or a squeeze of lime juice to brighten the flavors, making it a versatile dish that’s perfect for weeknights or entertaining guests.
Instant Pot Venison Shepherd’s Pie
A comforting, savory classic gets a modern twist with this Instant Pot Venison Shepherd’s Pie, perfect for a hearty weeknight dinner that comes together with minimal fuss. This methodical guide will walk you through each step, ensuring a delicious result even for beginner cooks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1.5 lbs ground venison (or substitute with ground beef)
– 3 cloves garlic, minced
– 1 tbsp tomato paste
– 1 cup beef broth (low-sodium preferred)
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 cup frozen peas
– 2 lbs russet potatoes, peeled and cubed
– 1/2 cup whole milk, warmed
– 4 tbsp unsalted butter
– Salt and black pepper (adjust to taste)
Instructions
1. Set your Instant Pot to “Sauté” mode on “Normal” and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally, until the vegetables soften.
3. Add the ground venison, breaking it up with a spoon, and cook for 5 minutes until browned, draining any excess fat if desired.
4. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant to deepen the flavor base.
5. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze and prevent burning.
6. Add the dried thyme and frozen peas, then season with salt and black pepper, stirring to combine evenly.
7. Cancel the “Sauté” mode, secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes, allowing a natural release for 10 minutes afterward.
8. While the filling cooks, place the cubed potatoes in a large pot, cover with water, and boil for 15 minutes until fork-tender, then drain well.
9. Mash the potatoes with the warmed milk and butter until smooth, seasoning with salt and pepper to taste for a creamy topping.
10. Once the pressure has released, carefully open the lid and transfer the filling to a baking dish, spreading it evenly.
11. Spoon the mashed potatoes over the filling, using a fork to create ridges that will crisp up in the oven.
12. Broil in a preheated oven at 450°F for 5-7 minutes until the top is golden brown and bubbly.
Hearty and satisfying, this dish features a rich, savory venison filling with tender vegetables, topped by a fluffy, golden potato crust. For a creative twist, serve it with a side of pickled vegetables to cut through the richness, or pair it with a crisp green salad for a balanced meal.
Instant Pot Venison Sausage Jambalaya
Even on the busiest weeknights, a hearty, flavorful meal is within reach with this Instant Pot Venison Sambalaya. This one-pot wonder combines savory sausage, tender rice, and the “holy trinity” of Cajun cooking for a comforting dish that comes together with minimal fuss. Let’s walk through each step to ensure perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb venison sausage, casings removed
– 1 large yellow onion, diced (about 1 cup)
– 1 large green bell pepper, diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 1 ½ cups chicken broth
– 1 tsp smoked paprika
– ½ tsp dried thyme
– ¼ tsp cayenne pepper (adjust for spice preference)
– 2 bay leaves
– ½ tsp salt
– ¼ tsp black pepper
– 2 green onions, sliced (for garnish)
Instructions
1. Set your Instant Pot to “Sauté” on the “Normal” setting and allow it to heat for 2 minutes.
2. Add 1 tbsp vegetable oil to the pot and swirl to coat the bottom evenly.
3. Add 1 lb venison sausage, breaking it into small crumbles with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and no longer pink.
4. Add 1 cup diced onion, 1 cup diced green bell pepper, and 1 cup diced celery to the pot. Sauté for 4-5 minutes, stirring frequently, until the vegetables soften and the onions become translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute, just until fragrant.
6. Pour in the entire can of undrained diced tomatoes, using the liquid to deglaze the pot by scraping up any browned bits from the bottom with your spoon.
7. Add 1 cup rinsed long-grain white rice, 1 ½ cups chicken broth, 1 tsp smoked paprika, ½ tsp dried thyme, ¼ tsp cayenne pepper, 2 bay leaves, ½ tsp salt, and ¼ tsp black pepper. Stir all ingredients until well combined.
8. Secure the Instant Pot lid, ensuring the valve is set to “Sealing.”
9. Press “Cancel” to stop the sauté function, then select the “Manual” or “Pressure Cook” setting. Set the timer for 5 minutes on high pressure.
10. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure by turning the valve to “Venting.”
11. Open the lid and remove the 2 bay leaves. Fluff the jambalaya gently with a fork.
12. Let the jambalaya rest, uncovered, for 5 minutes to allow the rice to absorb any excess liquid and the flavors to meld.
13. Garnish the finished dish with 2 sliced green onions before serving.
Delightfully tender rice grains soak up the rich, smoky broth, while the venison sausage provides a lean, gamey depth that pairs beautifully with the sweet peppers and aromatic spices. For a creative twist, serve it spooned over a bed of creamy grits or alongside a crisp green salad to cut through the richness.
Creamy Instant Pot Venison Pasta
Often, you crave a hearty, comforting meal without spending hours in the kitchen. Our Creamy Instant Pot Venison Pasta delivers just that—a rich, satisfying dish where tender venison and pasta cook together effortlessly. Let’s walk through each step to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground venison (or substitute with ground beef for a milder flavor)
– 8 oz dried penne pasta (about 2 cups)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 cups beef broth (use low-sodium to control saltiness)
– 1 cup heavy cream
– 1 cup shredded Parmesan cheese (freshly grated melts better)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme
– ½ tsp black pepper
– ½ tsp salt (adjust to taste after cooking)
Instructions
1. Turn your Instant Pot to the “Sauté” setting and heat 2 tbsp olive oil for 1 minute until shimmering.
2. Add 1 lb ground venison to the pot, breaking it into small pieces with a wooden spoon, and cook for 5 minutes until browned.
3. Stir in 1 small diced yellow onion and 2 minced garlic cloves, cooking for 3 minutes until the onion softens and becomes translucent.
4. Pour in 2 cups beef broth, using it to scrape up any browned bits from the bottom of the pot to enhance flavor.
5. Add 8 oz dried penne pasta, 1 tsp dried thyme, ½ tsp black pepper, and ½ tsp salt, stirring gently to combine all ingredients evenly.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—the pasta will finish cooking during this time.
7. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining steam.
8. Open the lid and stir in 1 cup heavy cream and 1 cup shredded Parmesan cheese until the sauce becomes smooth and creamy.
9. Let the pasta sit for 2 minutes off heat to thicken slightly, stirring once more before serving.
Here, the venison stays tender without becoming tough, while the pasta absorbs the savory broth for a perfectly al dente bite. Serve it hot with a sprinkle of extra Parmesan and a side of garlic bread to soak up the luxurious sauce—it’s a cozy meal that feels indulgent yet simple enough for any weeknight.
Instant Pot Venison Barbecue Ribs
Venturing into game meat can feel intimidating, but these Instant Pot Venison Barbecue Ribs make it wonderfully approachable. This method transforms lean, sometimes tough venison ribs into fall-off-the-bone, saucy perfection with minimal hands-on effort, perfect for a cozy weekend dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs venison ribs, cut into individual ribs (or a rack, trimmed of excess silver skin)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1 cup beef broth, low-sodium
– 1/2 cup barbecue sauce, plus extra for serving (choose your favorite brand or homemade)
– 1 tbsp apple cider vinegar
– 1 tbsp brown sugar
Instructions
1. Pat the venison ribs completely dry with paper towels—this helps with browning.
2. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika.
3. Rub the spice mixture evenly all over the ribs.
4. Set your Instant Pot to “Sauté” on the “More” or “High” setting and add the olive oil.
5. Once the oil is shimmering (about 2 minutes), add the ribs in a single layer, working in batches if needed to avoid crowding.
6. Sear the ribs for 2-3 minutes per side until deeply browned, then transfer to a plate.
7. Tip: Deglaze the pot immediately by pouring in the beef broth and scraping up any browned bits with a wooden spoon—this adds flavor to the cooking liquid.
8. Turn off the “Sauté” function.
9. Add the barbecue sauce, apple cider vinegar, and brown sugar to the pot, stirring to combine.
10. Place the seared ribs back into the pot, nestling them into the sauce.
11. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 35 minutes.
12. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
13. Tip: Use tongs to transfer the ribs to a serving platter, then tent loosely with foil to keep warm.
14. Set the Instant Pot back to “Sauté” on “Normal” or “Medium.”
15. Let the sauce simmer, stirring occasionally, for 8-10 minutes until it thickens slightly to a glaze-like consistency.
16. Tip: For a smoother sauce, you can skim off any excess fat from the surface with a spoon before reducing.
17. Brush the reduced sauce generously over the ribs.
18. Serve the ribs immediately with extra sauce on the side.
You’ll find the meat is incredibly tender, pulling cleanly from the bone with a rich, smoky-sweet flavor from the barbecue glaze. For a complete meal, pile these ribs atop a bowl of creamy mashed potatoes or serve alongside a crisp coleslaw to cut through the richness.
Instant Pot Venison and Vegetable Soup
Savor the rich, hearty flavors of this comforting soup that transforms wild game and fresh vegetables into a nourishing meal with minimal effort. Using an Instant Pot streamlines the process, making it perfect for busy weeknights or chilly weekends when you crave something warm and satisfying. This method ensures tender venison and perfectly cooked vegetables every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs venison stew meat, cut into 1-inch cubes (or substitute beef stew meat)
– 1 tbsp olive oil, or any neutral oil like avocado oil
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 4 cups beef broth, low-sodium recommended
– 2 cups water
– 3 medium carrots, peeled and sliced into 1/2-inch rounds
– 2 medium potatoes, peeled and diced into 1-inch cubes
– 2 celery stalks, sliced
– 1 tsp dried thyme
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper
– 1 bay leaf
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the venison cubes in a single layer and sear for 3 minutes per side until browned on all edges, working in batches if needed to avoid overcrowding.
3. Remove the seared venison and set it aside on a plate, leaving any drippings in the pot.
4. Add the diced onion to the pot and sauté for 3 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Pour in the beef broth and water, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
7. Add the seared venison back into the pot along with the carrots, potatoes, celery, dried thyme, salt, black pepper, and bay leaf.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” or “Soup” mode for 25 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
10. Remove the lid, discard the bay leaf, and stir the soup gently to combine.
11. Ladle the hot soup into bowls and serve immediately.
Brimming with tender chunks of venison and soft vegetables, this soup offers a robust, savory broth that deepens in flavor as it sits. For a creative twist, top each bowl with a dollop of sour cream or a sprinkle of fresh parsley, or pair it with crusty bread for dipping to soak up every last drop.
Instant Pot Venison Meatballs in Tomato Sauce
You’ve probably got a busy schedule, but that doesn’t mean you have to sacrifice a hearty, home-cooked meal. This Instant Pot recipe delivers tender, flavorful venison meatballs in a rich tomato sauce with minimal hands-on time, perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground venison (or substitute 80/20 ground beef)
– 1/2 cup plain breadcrumbs
– 1/4 cup whole milk
– 1 large egg, lightly beaten
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil (or any neutral oil)
– 1 (28 oz) can crushed tomatoes
– 1/2 cup low-sodium beef broth
– 1 tbsp tomato paste
– 1 tsp granulated sugar (to balance acidity)
Instructions
1. In a large mixing bowl, combine the ground venison, breadcrumbs, milk, egg, minced garlic, oregano, salt, and black pepper. Use your hands to mix just until combined, being careful not to overwork the meat, which can make the meatballs tough.
2. Form the mixture into 12 evenly sized meatballs, about 1.5 inches in diameter each.
3. Set your Instant Pot to the “Sauté” function on “Normal” and let it heat for 2 minutes until the display reads “Hot.”
4. Add the olive oil to the pot, then carefully place the meatballs in a single layer. Sear them for 2-3 minutes per side, turning gently with tongs, until they develop a golden-brown crust on all sides. This step builds flavor and helps the meatballs hold their shape.
5. Remove the seared meatballs to a clean plate and set aside temporarily.
6. To the pot, add the crushed tomatoes, beef broth, tomato paste, and granulated sugar. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot, as this adds depth to the sauce.
7. Return all the meatballs to the pot, gently nestling them into the sauce in a single layer.
8. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer for 10 minutes at high pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure by turning the valve to “Venting.”
10. Carefully open the lid away from you to avoid steam. The sauce should be slightly thickened, and the meatballs cooked through to an internal temperature of 160°F if checked with an instant-read thermometer.
Serve these meatballs over creamy polenta or a bed of pasta to soak up the savory sauce. The venison stays remarkably juicy and tender under pressure, while the tomato sauce develops a deep, rounded flavor that’s both comforting and satisfying.
Instant Pot Venison Carnitas
Unlock tender, flavorful venison carnitas with minimal effort using your Instant Pot—this recipe transforms lean game meat into juicy, pull-apart perfection ideal for tacos, bowls, or nachos. Using a methodical approach, we’ll guide you through each step to ensure foolproof results, even if you’re new to cooking venison or pressure cooking. Let’s get started with simple ingredients and clear instructions for a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs venison roast, cut into 2-inch cubes (trim excess silver skin for tenderness)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 cup orange juice (freshly squeezed adds brightness)
– 1/4 cup lime juice (adjust acidity to taste)
– 4 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt (use kosher salt for even seasoning)
– 1/2 tsp black pepper
– 1 medium onion, chopped
– 1 bay leaf
– 1/4 cup chicken broth (or water as a substitute)
Instructions
1. Turn the Instant Pot to “Sauté” mode and heat the vegetable oil until shimmering, about 2 minutes.
2. Add the venison cubes in a single layer, working in batches if needed, and sear until browned on all sides, approximately 3–4 minutes per batch—this builds flavor through the Maillard reaction.
3. Cancel “Sauté” mode and return all venison to the pot, then add the orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, black pepper, chopped onion, bay leaf, and chicken broth, stirring to combine.
4. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 45 minutes—the high pressure tenderizes the lean meat efficiently.
5. Once cooking completes, allow a natural pressure release for 15 minutes, then carefully turn the valve to “Venting” to release any remaining steam before opening the lid.
6. Remove the bay leaf, then use two forks to shred the venison directly in the pot, mixing it with the cooking liquid to keep it moist.
7. For a crispy texture, transfer the shredded venison to a baking sheet lined with parchment paper and broil in a preheated oven at 450°F for 5–7 minutes, watching closely to prevent burning—this step adds a delightful contrast.
8. Serve immediately while warm. Savor the tender, juicy carnitas with a hint of citrus and earthy spices, perfect for stuffing into warm tortillas with fresh toppings like cilantro and diced onions, or layering over rice for a hearty bowl.
Conclusion
Exploring these 28 Instant Pot venison recipes opens up a world of easy, flavorful meals perfect for any home cook. From hearty stews to tender roasts, there’s something here for every taste. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the venison love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
