Venison Stew in the Instant Pot

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Chop up 2 stalks of fresh celery.

Dice 4 medium russet or Yukon gold potatoes.

Dice 1 large onion.

Chop 1 green pepper (not a bell pepper).

Dice 2 large carrots.

Dice about 1 pound of venison meat from the loin.

Season the venison with 2 tablespoons of Montreal steak seasoning and some garlic powder.

Add 2 tablespoons of high heat cooking oil to the bottom of the Instant Pot.

Saute the venison meat on low heat until completely browned all the way through.

Add all the chopped vegetables to the pot and stir to combine.

Add 1 15-ounce can of red kidney beans, using the can to add liquid back into the pot.

Add 4 cups of water, 1 15-ounce can of tomato sauce, and 1 15-ounce can of diced tomatoes.

Add 1 15-ounce can of garbanzo beans.

Add 1 tablespoon of Better Than Bouillon and 2 tablespoons of Worcestershire sauce.

Add 1 tablespoon of dry sage and 1 tablespoon of dried oregano.

Top the mixture with 2 bay leaves.

Seal the lid on the Instant Pot and set it to the meat function for high pressure for 20 minutes.

Let the Instant Pot naturally release to tenderize the meat completely.

Top the stew with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens