22 Delicious Instant Pot Venison Recipes for Every Occasion

There’s something truly special about transforming venison into mouthwatering meals with the magic of your Instant Pot. Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, we’ve got you covered with 22 recipes that promise to impress. Dive into this roundup and discover how easy and delicious cooking with venison can be—your next favorite dish awaits!

Instant Pot Venison Stew

Ready to dive into a dish that’s as wild and untamed as the deer it came from? Our Instant Pot Venison Stew is the perfect blend of hearty and sophisticated, turning game night into gourmet night with minimal fuss and maximum flavor.

Ingredients

• 2 lbs venison shoulder, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, reduced-sodium
• 1 cup dry red wine
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, sliced into 1/2-inch pieces
• 1 lb baby potatoes, halved
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter. Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
2. In the same pot, add the diced onion and minced garlic, sautéing until translucent and fragrant, about 2 minutes. Deglaze with the red wine, scraping up any browned bits from the bottom.
3. Stir in the beef stock, tomato paste, thyme, bay leaf, and return the venison to the pot. Add the carrots, celery, and potatoes, ensuring everything is submerged in the liquid.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 35 minutes. Allow for a natural release for 10 minutes, then quick release any remaining pressure.
5. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Amazingly tender venison meets a rich, velvety broth in this stew, with vegetables that hold their shape yet melt in your mouth. Serve it over a bed of creamy polenta or with a crusty loaf of sourdough to soak up every last drop of that delicious gravy.

Instant Pot Venison Chili

Oh boy, if you’re looking for a chili that’ll knock your socks off faster than a deer in headlights, you’ve hit the jackpot with this Instant Pot Venison Chili. It’s the kind of dish that makes you want to write home about, assuming you can put the spoon down long enough to pick up a pen.

Ingredients

• 1.5 lbs ground venison, pasture-raised
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth, low-sodium
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and add the clarified butter, allowing it to melt completely.
2. Add the ground venison, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion, garlic, red bell pepper, and jalapeño, cooking until softened, about 3 minutes.
4. Mix in the chili powder, cumin, smoked paprika, and cayenne pepper, stirring constantly for 1 minute to toast the spices. Tip: Toasting spices releases their essential oils, deepening the flavor.
5. Pour in the fire-roasted diced tomatoes, kidney beans, beef broth, and tomato paste, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes. Tip: For a thicker chili, allow a natural release for 10 minutes before quick releasing any remaining pressure.
7. Once done, carefully remove the lid and stir in the kosher salt and black pepper.

Whoa, this chili is a masterpiece of texture and taste, with the venison bringing a gamey depth that’s perfectly balanced by the smoky spices and slight heat. Serve it over a baked sweet potato for a twist that’ll have your taste buds doing backflips.

Instant Pot Venison Roast

Kickstart your culinary adventure with this Instant Pot Venison Roast, a dish that’s as bold and untamed as the deer it came from. Perfect for those who like their meals with a side of wild flair and minimal fuss, this recipe promises tenderness in every bite, thanks to the magic of pressure cooking.

Ingredients

• 2 lbs venison roast, trimmed of silver skin
• 1 tbsp clarified butter
• 1 cup beef stock, preferably homemade
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce

Instructions

1. Set your Instant Pot to ‘Sauté’ and allow it to heat for 2 minutes. Add the clarified butter, swirling to coat the bottom of the pot.
2. Season the venison roast evenly with sea salt and freshly ground black pepper. Sear in the Instant Pot for 3 minutes per side, or until a golden-brown crust forms. Tip: Don’t rush the sear; it’s key for flavor.
3. Remove the roast and set aside. In the same pot, add the thinly sliced yellow onion, sautéing for 2 minutes until translucent. Add the minced garlic, rosemary, and thyme, cooking for an additional 30 seconds until fragrant.
4. Deglaze the pot with beef stock, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce for an extra depth of flavor.
5. Return the venison roast to the pot, nestling it into the liquid and aromatics. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 60 minutes.
6. Once cooking is complete, allow a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure. Tip: Natural release helps keep the meat tender.
7. Remove the roast and let it rest on a cutting board for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring moist slices.

Ah, the moment of truth: slice into that venison roast to reveal its succulent, fork-tender interior. The rich, gamey flavors, softened by the aromatic herbs and onions, pair beautifully with a rustic mashed potato or a bold red wine reduction. Serve it up and watch as your dinner guests marvel at your wild culinary prowess.

Instant Pot Venison Soup

Oh, the joys of stumbling upon a recipe that promises to warm your soul and tickle your taste buds without demanding your entire day in the kitchen! This Instant Pot Venison Soup is here to prove that gourmet meets comfort in the most deliciously unexpected ways.

Ingredients

• 1.5 lbs venison stew meat, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups carrots, sliced into 1/2-inch rounds
• 2 cups celery, diced
• 6 cups beef broth, homemade or low-sodium
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and allow it to heat for 2 minutes. Add the clarified butter, swirling to coat the bottom of the pot.
2. Add the cubed venison to the pot, searing on all sides until a rich, brown crust forms, about 3-4 minutes per side. Tip: Don’t overcrowd the pot; work in batches if necessary to ensure a proper sear.
3. Introduce the diced onion and minced garlic to the pot, sautéing until the onion turns translucent and fragrant, about 2 minutes.
4. Stir in the carrots and celery, cooking for an additional 2 minutes to slightly soften the vegetables.
5. Pour in the beef broth, scraping the bottom of the pot to deglaze and lift any flavorful bits stuck to the bottom.
6. Add the thyme leaves, bay leaf, and smoked paprika, stirring to combine. Season lightly with salt and pepper. Tip: Remember, you can always add more seasoning later, but you can’t take it away!
7. Secure the lid on the Instant Pot, ensuring the valve is set to ‘Sealing.’ Cook on high pressure for 25 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Tip: Natural release helps the meat become tender without toughening.
9. Remove the bay leaf, taste, and adjust seasoning if necessary.

This soup boasts a robust flavor profile with the venison taking center stage, complemented by the earthy undertones of thyme and smoked paprika. Serve it piping hot with a side of crusty artisan bread for dipping, or over a bed of creamy mashed potatoes for an extra hearty meal.

Instant Pot Venison Curry

Just when you thought your Instant Pot couldn’t get any more magical, here comes a venison curry that’ll have you questioning why you ever bothered with takeout. This dish is a wild ride of flavors, perfect for those who like their dinners with a side of adventure and a sprinkle of ‘heck yes.’

Ingredients

• 1.5 lbs venison shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter. Add the venison cubes and sear until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the diced onion, cooking until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
4. Pour in the coconut milk and chicken stock, scraping the bottom to deglaze the pot. Return the venison to the pot, along with any accumulated juices.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Stir in the fish sauce, brown sugar, cherry tomatoes, cilantro, and lime juice. Let sit for 5 minutes to allow the flavors to meld.

Zesty and robust, this venison curry is a symphony of tender meat swimming in a creamy, spiced sauce. Serve it over a bed of fluffy jasmine rice or with naan bread to sop up every last drop of that glorious curry.

Instant Pot Venison Tacos

Venison tacos? Yes, you heard that right! Dive into the wild side of taco night with these Instant Pot Venison Tacos that’ll have your taste buds dancing the cha-cha. Perfect for those who love to buck tradition and savor something uniquely delicious.

Ingredients

• 1 lb venison shoulder, cubed
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chipotle powder
• 1 cup beef broth
• 1/2 cup crushed tomatoes
• 1 tbsp apple cider vinegar
• 8 corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter.
2. Add the cubed venison shoulder, searing on all sides until deeply browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Stir in the diced yellow onion and minced garlic, sautéing until translucent, about 2 minutes.
4. Sprinkle in the ground cumin, smoked paprika, and chipotle powder, stirring to coat the meat and onions evenly.
5. Pour in the beef broth and crushed tomatoes, scraping the bottom of the pot to deglaze.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 25 minutes. Tip: Natural release for 10 minutes for tender meat.
7. Carefully release any remaining pressure, then open the lid. Stir in the apple cider vinegar for a bright finish.
8. Warm the corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
9. Fill each tortilla with the venison mixture, topping with crumbled queso fresco, chopped cilantro, and a squeeze of lime.

The venison becomes fork-tender, absorbing the smoky spices and tangy tomatoes, while the queso fresco adds a creamy contrast. Serve these tacos with an extra lime wedge on the side for a zesty kick that cuts through the richness.

Instant Pot Venison Stroganoff

Craving something wild yet wonderfully comforting? This Instant Pot Venison Stroganoff is your ticket to a gourmet game night, blending the rustic charm of venison with the creamy dreaminess of stroganoff—no hunting license required.

Ingredients

• 1.5 lbs venison stew meat, trimmed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 12 oz wide egg noodles
• Salt and freshly ground black pepper, to season
• Fresh parsley, chopped for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter. Season the venison cubes with salt and pepper, then brown them in batches for 3 minutes per side. Remove and set aside.
2. In the same pot, add the sliced onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
3. Stir in the minced garlic, Dijon mustard, and smoked paprika, cooking for 1 minute until fragrant.
4. Deglaze the pot with beef stock and Worcestershire sauce, scraping up any browned bits from the bottom.
5. Return the venison to the pot, secure the lid, and set to ‘Manual’ high pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
7. In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the pot, setting to ‘Sauté’ to thicken the sauce for 2-3 minutes.
8. Season the stroganoff to taste, then serve over the cooked egg noodles, garnished with fresh parsley.

Just like that, you’ve got a stroganoff that’s as bold and adventurous as the deer it came from—creamy, tangy, and utterly irresistible. Try serving it with a side of pickled vegetables for a pop of brightness that cuts through the richness.

Instant Pot Venison Meatballs

Gather ’round, carnivorous comrades and Instant Pot aficionados, because we’re about to dive fork-first into a dish that’s as wild as it is wonderfully easy. These Instant Pot Venison Meatballs are your ticket to a gamey, savory escapade that’ll have your taste buds doing the tango.

Ingredients

• 1 pound ground venison, chilled
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon clarified butter
• 1 cup beef stock, preferably homemade

Instructions

1. In a large mixing bowl, combine the chilled ground venison, panko breadcrumbs, whole milk, lightly beaten pasture-raised egg, minced garlic, kosher salt, black pepper, and smoked paprika. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1.5-inch meatballs, ensuring they’re compact enough to hold together but not overworked.
3. Set your Instant Pot to ‘Sauté’ and melt the clarified butter. Brown the meatballs in batches, about 2 minutes per side, for a flavorful crust. Tip: Don’t overcrowd the pot to ensure even browning.
4. Once all meatballs are browned, return them to the pot and pour in the beef stock. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 8 minutes.
5. After cooking, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Tip: This step ensures juicy meatballs by preventing them from drying out.
6. Remove the meatballs with a slotted spoon and let them rest for 2 minutes before serving. Tip: The resting period allows the juices to redistribute, ensuring maximum flavor in every bite.

Yield to the allure of these venison meatballs, where each bite is a tender, juicy morsel with a hint of smokiness and garlic. Serve them atop a heap of creamy polenta or alongside roasted root vegetables for a meal that’s as hearty as it is hunter-approved.

Instant Pot Venison BBQ

Kickstart your culinary adventure with this Instant Pot Venison BBQ that’s so tender, it’ll make your fork surrender in delight. Perfect for those who love to impress with minimal fuss and maximum flavor, this dish is a game-changer for weeknight dinners or your next backyard bash.

Ingredients

• 2 lbs venison roast, trimmed and cubed
• 1 cup high-quality BBQ sauce
• 1/2 cup beef broth, low-sodium
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and add the clarified butter, allowing it to melt completely.
2. Season the venison cubes evenly with sea salt and black pepper, then sear in the Instant Pot until all sides are richly browned, about 3-4 minutes per side.
3. In a mixing bowl, whisk together the BBQ sauce, beef broth, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper until well combined.
4. Pour the sauce mixture over the seared venison in the Instant Pot, ensuring all pieces are evenly coated.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 45 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
7. Remove the lid and shred the venison using two forks, mixing it back into the sauce to soak up all the flavors.
8. Tip: For an extra layer of flavor, let the venison sit in the sauce for 5 minutes before serving to enhance the taste.
9. Tip: If the sauce is too thin after cooking, set the Instant Pot back to ‘Sauté’ mode and simmer for an additional 5-10 minutes to thicken.
10. Tip: Serve on toasted brioche buns for a luxurious texture contrast to the tender venison.

Delight in the melt-in-your-mouth texture of this venison BBQ, where the smoky, tangy sauce perfectly complements the rich, gamey notes of the meat. Elevate your serving game by topping with crispy onion strings or a slice of sharp cheddar for an unforgettable bite.

Instant Pot Venison Pasta

Just when you thought your Instant Pot couldn’t get any more heroic, it’s time to introduce a dish that’s as wild as your untamed hunger—Instant Pot Venison Pasta. This recipe is a game-changer, literally, combining the rich, earthy flavors of venison with the comfort of pasta, all under the magical pressure of your favorite kitchen gadget.

Ingredients

• 1 lb venison stew meat, cubed
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 cup dry red wine
• 2 cups beef stock
• 1 lb dried rigatoni pasta
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter until it shimmers like a mirage in the desert.
2. Add the cubed venison, searing each piece until it’s browned on all sides, about 3-4 minutes total. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Toss in the diced onion and minced garlic, sautéing until the onion turns translucent, about 2 minutes.
4. Sprinkle in the smoked paprika and crushed red pepper flakes, stirring to coat the meat and onions in spicy, smoky goodness.
5. Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate all those flavorful bits.
6. Add the beef stock and dried rigatoni, ensuring the pasta is submerged in the liquid.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes. Tip: The pasta will continue to cook slightly during the natural release, so don’t overcook it.
8. Once the pressure has released naturally for 10 minutes, carefully quick-release any remaining pressure.
9. Stir in the heavy cream and grated Parmesan cheese until the sauce is velvety and the cheese is melted. Tip: For an extra touch of luxury, finish with a drizzle of truffle oil.
10. Season with salt to perfection, then serve immediately.

You’ll marvel at how the venison’s robustness pairs with the pasta’s al dente bite, all swathed in a sauce that’s rich yet balanced. Try garnishing with fresh thyme or a sprinkle of extra Parmesan for a dish that’s as photogenic as it is delicious.

Instant Pot Venison and Mushrooms

Who knew that the king of the forest could be tamed into such a delectable dish? Our Instant Pot Venison and Mushrooms is a game-changer, literally, bringing wild flavors to your dinner table with minimal fuss and maximum deliciousness.

Ingredients

• 1.5 lbs venison stew meat, trimmed and cubed
• 2 cups wild mushrooms, such as morels or chanterelles, cleaned and sliced
• 1 cup dry red wine
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1 cup beef stock, preferably homemade
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter until it shimmers, about 2 minutes.
2. Season the venison cubes generously with salt and pepper, then sear in the pot until browned on all sides, approximately 4 minutes total. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
4. Stir in the minced garlic, thyme, and smoked paprika, cooking until fragrant, about 30 seconds.
5. Deglaze the pot with the red wine, simmering for 2 minutes to reduce slightly.
6. Return the venison to the pot, add the mushrooms and beef stock, ensuring all ingredients are submerged.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
8. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
9. Tip: For a thicker sauce, remove the lid and set the pot back to ‘Sauté’, simmering until the desired consistency is reached.
10. Tip: Always let the venison rest in the pot for 5 minutes after cooking to ensure tenderness.
11. Tip: Pair this dish with a robust red wine to complement the rich flavors of the venison and mushrooms.

Yielded from this culinary adventure is a dish where the venison is fork-tender, enveloped in a sauce that’s a harmonious blend of earthy mushrooms and deep, wine-infused richness. Serve it over a bed of creamy polenta or alongside roasted root vegetables for a meal that’s as hearty as it is sophisticated.

Instant Pot Venison Pot Pie

Alright, buckle up, buttercups, because we’re diving fork-first into the comfort food Olympics with a dish that’ll have your taste buds doing backflips. Instant Pot Venison Pot Pie is here to prove that wild game and weeknight dinners can indeed be besties.

Ingredients

• 1 ½ lbs venison stew meat, cubed
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 cup frozen peas
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter. Add the venison cubes, seasoning generously with salt and pepper, and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a proper sear.
2. Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables begin to soften, about 3 minutes.
3. Stir in the thyme, rosemary, frozen peas, beef stock, and Worcestershire sauce. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes. Tip: Natural release for 10 minutes for tender meat.
4. Preheat your oven to 400°F. Transfer the stew to a pie dish, cover with the puff pastry, and brush with the beaten egg. Bake until the pastry is golden and puffed, about 15 minutes. Tip: For an extra glossy finish, brush the pastry with egg wash twice.

Crispy, flaky pastry gives way to a rich, gamey filling that’s hearty without being heavy. Serve this bad boy with a side of roasted root vegetables or a crisp green salad to cut through the richness.

Instant Pot Venison Goulash

Today’s the day to ditch the dinner dilemma with a dish that’s as hearty as it is hassle-free. Think tender venison, a symphony of spices, and your trusty Instant Pot doing all the heavy lifting—because who has time to babysit a stove?

Ingredients

• 1.5 lbs venison stew meat, trimmed and cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 cup beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 red bell pepper, seeded and diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1/2 cup sour cream
• Fresh parsley, chopped for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter until it shimmers.
2. Add the venison cubes in a single layer, searing until deeply browned on all sides, about 3 minutes per side. Work in batches to avoid overcrowding.
3. Tip: Don’t skip the sear—it’s the flavor foundation!
4. Transfer the venison to a plate and sauté the onion until translucent, about 3 minutes.
5. Stir in the garlic, paprika, and caraway seeds, cooking until fragrant, about 30 seconds.
6. Deglaze with beef stock, scraping up any browned bits—those are gold!
7. Whisk in the tomato paste and return the venison to the pot, along with any accumulated juices.
8. Add the red bell pepper, salt, and black pepper, stirring to combine.
9. Secure the lid, set to ‘Manual’ high pressure for 25 minutes, then natural release for 10 minutes.
10. Tip: Natural release keeps the meat tender—no tough bites here!
11. Quick release any remaining pressure, then remove the lid.
12. In a small bowl, whisk the flour into the sour cream until smooth, then stir into the goulash to thicken.
13. Tip: Temper the sour cream mixture with a bit of hot liquid first to prevent curdling.
14. Garnish with fresh parsley before serving.

Now, this goulash is a velvet-coated, spice-kissed dream that pairs beautifully with buttery egg noodles or a crusty loaf for sopping up every last drop. Not to mention, it’s the kind of meal that’ll have you plotting leftovers before the first bite.

Instant Pot Venison Sloppy Joes

Now, let’s dive into a dish that’s as wild as your uncle’s hunting stories but far more reliable—Instant Pot Venison Sloppy Joes. Perfect for those days when you crave something hearty, messy, and unapologetically delicious, this recipe is a game-changer for venison lovers and skeptics alike.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground venison, pasture-raised
• 1 cup finely diced yellow onion
• 1/2 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/4 cup tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup beef broth
• 4 brioche buns, lightly toasted

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the extra-virgin olive oil until shimmering, about 2 minutes.
2. Add the ground venison, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For extra flavor, let the venison develop a slight crust before stirring.
3. Stir in the yellow onion and green bell pepper, sautéing until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Mix in the ketchup, tomato paste, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, sea salt, and black pepper until well combined.
5. Pour in the beef broth, stirring to deglaze the pot, ensuring all browned bits are incorporated for maximum flavor.
6. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 10 minutes. Tip: Allow a natural release for 5 minutes before quick releasing any remaining pressure to prevent splattering.
7. While the mixture cooks, lightly toast the brioche buns under a broiler for 1-2 minutes until golden. Tip: Watch closely to avoid burning.
8. Once the pressure is released, carefully open the lid and give the mixture a final stir. Adjust seasoning if necessary.

Craving something that packs a punch? These Instant Pot Venison Sloppy Joes deliver a smoky, sweet, and tangy flavor profile that’s irresistibly messy. Serve them with a side of crispy sweet potato fries for a meal that’s as fun to eat as it is to make.

Instant Pot Venison Shepherd’s Pie

Zesty and bold, this Instant Pot Venison Shepherd’s Pie is here to revolutionize your comfort food game. Imagine tender, gamey venison mingling with a medley of vegetables, all under a blanket of creamy, golden mashed potatoes—yes, it’s as glorious as it sounds.

Ingredients

• 1.5 lbs venison stew meat, cubed
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the clarified butter. Add the venison cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and carrots. Sauté until softened, about 3 minutes. Tip: Deglaze the pot with a splash of beef stock to lift any flavorful bits stuck to the bottom.
3. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant. Add the venison back, along with peas, remaining beef stock, Worcestershire sauce, and thyme. Secure the lid and set to ‘Manual’ for 25 minutes.
4. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add heavy cream and butter, then mash until smooth. Season with salt and pepper.
5. Once the Instant Pot cycle completes, perform a quick release. Transfer the venison mixture to a baking dish, top with mashed potatoes, and broil for 5 minutes until golden. Tip: For an extra crispy top, use a fork to create peaks in the mashed potatoes before broiling.
6. Let stand for 5 minutes before serving. This allows the flavors to meld beautifully.

Fluffy, rich, and deeply savory, this shepherd’s pie is a hearty embrace on a plate. Serve it with a crisp green salad to cut through the richness, or go all-in with a side of buttery cornbread for the ultimate comfort meal.

Instant Pot Venison and Rice

Oh, the joys of coming home to a meal that practically cooks itself while you kick back and pretend you’re a culinary wizard. Our Instant Pot Venison and Rice is here to save your weeknight dinners with minimal effort and maximum flavor—because who has time for complicated?

Ingredients

• 1.5 lbs venison stew meat, trimmed and cut into 1-inch cubes
• 1 cup long-grain white rice, rinsed
• 2 cups homemade venison stock
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter until it shimmers, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Season the venison cubes with smoked paprika, ground cumin, salt, and pepper, then add to the pot. Brown on all sides, about 5 minutes total.
4. Pour in the rinsed rice and venison stock, stirring gently to combine. Tip: Ensure the rice is submerged for even cooking.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 15 minutes.
6. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: This step is crucial for tender venison and perfectly cooked rice.
7. Fluff the rice with a fork, then stir in the fresh parsley. Tip: For an extra flavor boost, let it sit covered for 5 minutes before serving.

Perfectly tender venison meets fluffy, aromatic rice in this dish, with each bite offering a smoky depth from the paprika. Serve it up in a hollowed-out pumpkin for an autumnal twist that’ll have your Instagram followers swooning.

Instant Pot Venison Casserole

Oh, the Instant Pot—our trusty kitchen sidekick that turns the toughest cuts into tender triumphs with the press of a button. Today, we’re tackling a wild twist on comfort food with a venison casserole that’s as hearty as it is hunter-approved. Let’s dive into this gamey goodness with a recipe that’s sure to make your taste buds dance the cha-cha.

Ingredients

• 1.5 lbs venison stew meat, trimmed and cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 lb baby potatoes, halved
• 2 large carrots, peeled and sliced into 1-inch pieces
• 1 cup frozen peas
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter until it shimmers like a lake at sunrise.
2. Add the venison cubes in a single layer, working in batches if necessary, and sear until each piece boasts a rich, caramelized crust—about 3 minutes per side. Remove and set aside.
3. In the same pot, toss in the diced onion and minced garlic, sautéing until they turn translucent and fragrant, about 2 minutes. Deglaze with the red wine, scraping up any browned bits with a wooden spoon—this is flavor gold, folks.
4. Stir in the tomato paste, thyme, and rosemary, cooking for another minute to marry the flavors.
5. Return the venison to the pot, along with any accumulated juices, and pour in the beef stock. Season generously with salt and pepper.
6. Add the halved baby potatoes and carrot slices, nestling them into the liquid like they’re tucking in for a cozy nap.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 35 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Gently stir in the frozen peas, letting the residual heat warm them through—about 2 minutes.
9. Serve this rustic casserole in deep bowls, perhaps with a crusty loaf of sourdough on the side for mopping up the rich, velvety sauce. The venison should be fork-tender, the vegetables perfectly cooked, and the flavors deep and complex, like a well-aged bourbon.

So, there you have it—a venison casserole that’s as wild at heart as it is comforting in spirit. Whether you’re feeding a crowd of hungry hunters or just craving something different, this dish delivers big flavors with minimal fuss. And hey, if anyone asks, you totally wrestled that venison yourself.

Instant Pot Venison Bolognese

Savvy home chefs, rejoice! Your Instant Pot is about to become your best friend with this ridiculously easy yet impressively gourmet Venison Bolognese. It’s the kind of dish that’ll have your dinner guests thinking you slaved over the stove all day, when in reality, you were probably binge-watching your favorite show.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground venison, preferably grass-fed
• 1/2 cup finely diced pancetta
• 1 cup finely chopped yellow onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (28 oz) can San Marzano tomatoes, crushed by hand
• 1/2 cup whole milk
• 1/2 tsp freshly grated nutmeg
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lb pappardelle pasta
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the pancetta and cook until crispy, about 3 minutes, stirring occasionally.
3. Introduce the ground venison to the pot, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
4. Add the onion, carrot, celery, and garlic, sautéing until softened, about 4 minutes.
5. Pour in the red wine, scraping the bottom of the pot to deglaze, and cook until the wine is reduced by half, about 3 minutes.
6. Stir in the crushed tomatoes, milk, nutmeg, salt, and pepper. Tip: The milk adds a subtle richness that balances the venison’s gaminess.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
8. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This slow release helps the flavors meld beautifully.
9. Meanwhile, cook the pappardelle in boiling salted water until al dente, about 8 minutes, then drain.
10. Toss the pasta with the Bolognese sauce, garnish with Parmigiano-Reggiano, and serve immediately.

Kick back and savor the deep, rustic flavors of this Bolognese, where the tender pappardelle perfectly cradles the rich, meaty sauce. For an extra touch of elegance, serve with a drizzle of truffle oil and a side of crusty artisan bread.

Instant Pot Venison Fajitas

Get ready to spice up your dinner routine with these Instant Pot Venison Fajitas that are so easy, even your Instant Pot will be impressed. Perfect for those nights when you’re craving something wild but don’t want to spend hours in the kitchen.

Ingredients

• 1.5 lbs venison steak, thinly sliced against the grain
• 2 tbsp avocado oil
• 1 large yellow onion, julienned
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup beef broth, low-sodium
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 8 small flour tortillas, warmed

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the avocado oil until shimmering, about 2 minutes.
2. Add the venison slices in a single layer, working in batches if necessary, and sear until browned, about 2 minutes per side. Remove and set aside.
3. In the same pot, add the julienned onion and sliced bell peppers. Sauté until they begin to soften, about 3 minutes.
4. Stir in the minced garlic, ground cumin, smoked paprika, chili powder, sea salt, and black pepper. Cook until fragrant, about 1 minute.
5. Pour in the beef broth and lime juice, scraping the bottom to deglaze the pot.
6. Return the venison to the pot, ensuring it’s submerged in the liquid. Secure the lid and set the valve to ‘Sealing.’
7. Cook on ‘Manual’ high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
8. Stir in the chopped cilantro and adjust seasoning if necessary.
9. Serve the venison and vegetable mixture on warmed flour tortillas.

Mouthwatering doesn’t even begin to cover it—these fajitas are a tender, flavor-packed punch that’ll have you reaching for seconds. Try topping them with a dollop of sour cream or a sprinkle of cotija cheese for an extra layer of deliciousness.

Instant Pot Venison and Dumplings

Look no further for a dish that combines the wild heartiness of venison with the comforting embrace of dumplings, all whipped up in your trusty Instant Pot. This recipe is a game-changer for busy weeknights or when you’re craving something that feels like a hug from the inside.

Ingredients

• 1.5 lbs venison stew meat, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock, preferably homemade
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 pasture-raised egg, lightly beaten

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the clarified butter. Add the venison cubes, browning them on all sides for about 5 minutes. Remove and set aside.
2. In the same pot, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Return the venison to the pot. Pour in the beef stock, then add the thyme and smoked paprika. Secure the lid and set to ‘Manual’ for 25 minutes at high pressure.
4. While the venison cooks, whisk together the flour, baking powder, and salt in a bowl. In another bowl, mix the milk, melted butter, and beaten egg. Combine the wet and dry ingredients until just mixed.
5. After the venison is done, quick release the pressure. Drop tablespoon-sized dollops of the dumpling batter into the pot. Cover and cook on ‘Manual’ for 5 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Serve hot.

Tender venison meets fluffy dumplings in a broth that’s rich with the deep flavors of smoked paprika and thyme. Try serving this dish with a side of pickled vegetables for a bright contrast to the hearty stew.

Instant Pot Venison Ragout

Who knew that your Instant Pot could turn the wild, gamey charm of venison into a melt-in-your-mouth masterpiece? This Instant Pot Venison Ragout is here to prove that even the most rustic of meats can be tamed into something utterly luxurious, with minimal fuss and maximum flavor.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the clarified butter until shimmering, about 2 minutes.
2. Season the venison cubes generously with salt and pepper, then brown in batches to avoid overcrowding, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 3 minutes, scraping up any browned bits from the bottom.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Pour in the red wine to deglaze the pot, scraping up any remaining bits, and let it reduce by half, about 2 minutes.
6. Add the beef stock, tomato paste, thyme, bay leaf, and the browned venison back into the pot, stirring to combine.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
8. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
9. Remove the bay leaf, adjust seasoning if necessary, and serve hot.

Dive into this ragout where the venison is so tender it practically whispers apart at the sight of a fork, enveloped in a sauce that’s rich, deep, and just begging to be sopped up with a crusty piece of bread. For a twist, serve it over creamy polenta or alongside roasted root vegetables to round out the meal.

Instant Pot Venison Bourguignon

Zesty and bold, this Instant Pot Venison Bourguignon is your ticket to impressing dinner guests without spending all day in the kitchen. It’s a rustic yet refined dish that marries the deep flavors of venison with the rich, wine-infused sauce of a classic bourguignon, all made effortlessly in your favorite pressure cooker.

Ingredients

• 2 lbs venison shoulder, cut into 2-inch cubes
• 4 slices thick-cut bacon, diced
• 1 cup dry red wine
• 2 cups beef stock
• 1 cup pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and add the diced bacon. Cook until crispy, about 5 minutes, then remove with a slotted spoon, leaving the fat in the pot.
2. Season the venison cubes with salt and pepper. Add them to the pot in batches, searing on all sides until deeply browned, about 3 minutes per batch. Remove and set aside.
3. Add the clarified butter to the pot, followed by the pearl onions and mushrooms. Sauté until the vegetables are lightly browned, about 4 minutes.
4. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant. Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
5. Return the venison and bacon to the pot. Add the beef stock, thyme, and bay leaf. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 35 minutes.
6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Remove the bay leaf and adjust seasoning if necessary.
7. For a thicker sauce, set the pot to ‘Sauté’ and simmer uncovered for 5-10 minutes, stirring occasionally.

Mouthwatering and tender, this venison bourguignon boasts a luxurious sauce that clings to every bite. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of that decadent sauce.

Conclusion

These 22 Delicious Instant Pot Venison Recipes offer something for every occasion, making it easy to enjoy this lean, flavorful meat any day of the week. Whether you’re a seasoned venison lover or new to cooking with game, we hope you’ll find inspiration to try these dishes. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!