Instant Pot Venison Stew is an easy pressure cooker recipe.  It is a great way to use up some venison round steak that we have in abundance thanks to a successful hunting season.

This gluten free dinner recipe is loaded with vegetables and chopped venison round steak.

Instant Pot Venison Stew is a hearty meal that will hit the spot on a cold day but can be made any time of the year!

Serve it up with some fresh bread or toast for dipping in the flavourful sauce.

Every mouthful of Instant Pot Venison Stew is loaded with flavour, goodness and depending on what salsa you add, maybe a little bit of heat as well.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Cutting up the vegetables can take some time but the end result of a pot of simmering stew is worth the effort.

I chopped up some yellow onion, baby carrots, celery, yellow pepper and potatoes.

Once the vegetables were all cut up I dumped all of them, except the potatoes, into the Instant Pot.

Then I created another layer with the potatoes but I did not stir.

Next I cubed up two pounds of venison round steak and dumped the cubes into the Instant Pot on top of the potatoes.  I did not stir.

I dropped in two bay leaves followed by beef broth and 3 cups of salsa.  You can choose whatever salsa suits your taste.  I did not stir.

The final layer was a can of tomato paste that I spooned on top of everything and a bit of salt and pepper.  I did not stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 30 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

Then I removed the lid.

After removing the lid I stirred in some frozen peas and corn.

Then I mixed together some Bob’s Red Mill Gluten Free All Purpose Flour and some almond milk.

I turned the Instant Pot to the Saute Normal Function for 5 minutes and slowly stirred in the almond milk mixture.  I continued stirring until it boiled and thickened.

Keep in mind it will thicken further as it cools.  You can decide how long to saute it for but I found 5 minutes was right for our family.

Instant Pot Venison Stew is a healthy meal selection and a great way to incorporate wild game into your menu.

Enjoy tender chunks of venison round steak, vegetables and a tasty sauce in every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Wild Game Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Venison Stew:

• 1 large yellow onion chopped
• 2 cups chopped carrots
• 1 large celery stalk chopped
• 1 yellow pepper chopped
• 4 medium potatoes chopped
• 2 bay leaves
• 2 lbs venison round steak cubed
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups beef broth
• 3 cups salsa of choice
• 5.5 oz tomato paste
• 1 cup frozen corn
• 1 cup frozen peas
• 3/4 cup almond milk
• 1/4 cup Bob’s Red Mill Gluten Free All Purpose Flour

How to Make Instant Pot Venison Stew:

1. Chop up the onion, carrots, celery, and yellow pepper.
2. Add them to the Instant Pot.
3. Cut the potatoes into bite size pieces and put them in the Instant Pot on top of the chopped vegetables. Do not stir.
4. Make sure the venison is cut into 1″ cubes and dump the cubes in on top of the potatoes. Do not stir.
5. Drop in the bay leaves and do not stir.
6. Pour in the beef broth, salsa of choice, pepper and salt. Do not stir.
7. Drop the tomato paste in by spoonfuls and do not stir.
8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 30 minutes.
9. When the Instant Pot is done cooking, allow it to natural release for 10 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
10. Remove the lid and stir in the frozen peas and corn.
11. Mix the Bob’s Red Mill Gluten Free All Purpose Flour with the almond milk.
12. Turn the Instant Pot to saute normal for 5 minutes and stir in the almond milk mixture,stirring until it boils and thickens.
13. After turning off the Instant Pot the stew will be very hot so allow it to cool for a few minutes.
14. Serve and enjoy!