There’s nothing quite like the rich, savory flavor of venison, especially when your Instant Pot makes it effortlessly delicious. Whether you’re craving quick weeknight dinners or hearty comfort food, these recipes transform wild game into family favorites. Get ready to discover mouthwatering dishes that will have everyone asking for seconds—let’s dive into these delightful creations!
Instant Pot Venison Stew with Root Vegetables
Oh, you’re going to love how easy this hearty stew comes together in the Instant Pot—it’s perfect for a cozy fall evening and packed with savory flavor. Just toss everything in, set it, and forget it until dinner’s ready. No fuss, just delicious results every time.
Ingredients
– Venison stew meat – 1 lb
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Potatoes – 2, cubed
– Beef broth – 2 cups
– Tomato paste – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 1 tsp
Instructions
1. Turn the Instant Pot to sauté mode and heat 2 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 lb venison stew meat and brown on all sides for 5–7 minutes, stirring occasionally to avoid sticking—this locks in flavor for a richer stew.
3. Stir in 1 diced onion and cook for 3 minutes until softened.
4. Add 2 chopped carrots and 2 cubed potatoes, mixing to combine.
5. Pour in 2 cups beef broth and 2 tbsp tomato paste, stirring until the paste dissolves.
6. Season with 1 tsp salt, ½ tsp black pepper, and 1 tsp thyme, ensuring even distribution.
7. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes—this longer time tenderizes the venison perfectly.
8. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
9. Open the lid and let the stew sit for 5 minutes to thicken slightly before serving.
So rich and comforting, this stew has tender meat and soft vegetables in a savory broth that’s ideal with crusty bread or over mashed potatoes for extra heartiness. It’s a crowd-pleaser that tastes even better the next day!
Spicy Instant Pot Venison Chili
Tired of bland chili? You’ll love this spicy, hearty venison chili made easy in your Instant Pot. It’s packed with flavor and ready in no time—perfect for cozy nights or game day gatherings.
Ingredients
– Ground venison – 1 lb
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Crushed red pepper – ½ tsp
– Diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Beef broth – 1 cup
– Kidney beans – 1 (15 oz) can, drained and rinsed
– Salt – 1 tsp
Instructions
1. Turn the Instant Pot to sauté mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb ground venison, breaking it up with a spoon, and cook for 5–6 minutes until browned.
5. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, ½ tsp crushed red pepper, and 1 tsp salt, stirring to coat the meat evenly.
6. Pour in 1 cup beef broth, scraping the bottom to deglaze and prevent burning.
7. Add 1 can diced tomatoes, 2 tbsp tomato paste, and 1 can drained kidney beans, stirring to combine.
8. Secure the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
9. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Stir the chili and let it sit for 5 minutes to thicken slightly before serving.
Dig into this rich, spicy chili with tender venison and beans—it’s robust and satisfying. Top with sour cream or shredded cheese for a creamy contrast, or serve over cornbread to soak up every bit of flavor.
Instant Pot Venison Roast with Garlic Herb Gravy
Kick back and let your Instant Pot do the heavy lifting for this cozy meal. You’ll love how tender this roast turns out, and that gravy? Pure comfort in a bowl.
Ingredients
– Venison roast – 3 lbs
– Olive oil – 2 tbsp
– Garlic cloves – 6, minced
– Beef broth – 2 cups
– Dried rosemary – 1 tsp
– Dried thyme – 1 tsp
– Cornstarch – 2 tbsp
– Water – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the venison roast dry with paper towels to help it brown better.
2. Season the roast on all sides with salt and black pepper.
3. Turn the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes.
4. Sear the roast for 4 minutes per side until browned.
5. Remove the roast and set it aside on a plate.
6. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
7. Pour in the beef broth to deglaze the pot, scraping up any browned bits.
8. Stir in the dried rosemary and dried thyme.
9. Return the roast to the pot and lock the lid.
10. Set the Instant Pot to “Manual” high pressure for 60 minutes.
11. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
12. Remove the roast and let it rest for 10 minutes before slicing.
13. Whisk together the cornstarch and water in a small bowl until smooth.
14. Set the Instant Pot to “Sauté” mode again and slowly whisk in the cornstarch mixture.
15. Cook the gravy for 3-5 minutes, stirring constantly, until thickened.
A rich, garlicky gravy coats every slice of fall-apart tender venison. Serve it over mashed potatoes or with crusty bread to soak up every last drop—it’s a hearty dish that’ll have everyone asking for seconds.
Instant Pot Venison Stroganoff
Zesty and comforting, this Instant Pot Venison Stroganoff comes together in a flash. You’ll love how tender the venison gets under pressure, and that creamy sauce is just pure comfort food magic. Perfect for busy weeknights when you want something hearty without the fuss.
Ingredients
– Venison stew meat – 1 lb
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Beef broth – 1 cup
– Worcestershire sauce – 1 tbsp
– Dijon mustard – 1 tsp
– Egg noodles – 8 oz
– Sour cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to Sauté mode and heat the olive oil for 2 minutes until shimmering.
2. Add the venison stew meat and brown on all sides for 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Add the diced onion and minced garlic, sauté for 3 minutes until fragrant and softened.
4. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom to deglaze.
5. Add the egg noodles, salt, and black pepper, stirring to combine.
6. Secure the lid, set the valve to Sealing, and pressure cook on High for 5 minutes.
7. Once done, perform a quick release by turning the valve to Venting. Tip: Keep your face and hands away from the steam.
8. Carefully open the lid and stir in the sour cream until fully incorporated and creamy. Tip: For best results, let the sour cream come to room temperature first to prevent curdling.
9. Serve immediately.
Just spoon this stroganoff over mashed potatoes or egg noodles for a cozy meal. The venison is incredibly tender, and the sauce is rich and tangy with a velvety texture that clings to every bite. Try topping it with fresh parsley or a sprinkle of paprika for a pop of color and flavor.
Honey Balsamic Instant Pot Venison Ribs
Tender venison ribs in the Instant Pot? Yes please! This honey balsamic version comes together so easily and delivers restaurant-quality flavor right at home. You’ll love how the sweet and tangy glaze caramelizes on the fall-off-the-bone meat.
Ingredients
Venison ribs – 2 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Balsamic vinegar – ¼ cup
Honey – 2 tbsp
Beef broth – ½ cup
Instructions
1. Pat the venison ribs dry with paper towels.
2. Season both sides of the ribs evenly with salt, black pepper, and garlic powder.
3. Pour beef broth into the Instant Pot insert.
4. Place the seasoned ribs in the pot in a single layer.
5. Secure the lid and set the valve to sealing position.
6. Cook on high pressure for 35 minutes.
7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the ribs from the pot and set aside on a plate.
9. Switch the Instant Pot to sauté mode on high.
10. Stir in balsamic vinegar and honey, scraping up any browned bits from the bottom.
11. Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
12. Return the ribs to the pot and toss gently to coat in the glaze.
13. Serve immediately while hot.
Zesty and rich, these ribs have an incredible melt-in-your-mouth texture with a perfect balance of sweet honey and tangy balsamic. Try serving them over creamy polenta or with roasted vegetables for a complete meal that feels gourmet without the fuss.
Instant Pot Venison and Bean Soup
Tired of complicated soups? You’ll love how easy this Instant Pot version comes together. It’s hearty, flavorful, and perfect for busy weeknights.
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Venison stew meat – 1 lb, cubed
– Canned diced tomatoes – 14.5 oz
– Canned kidney beans – 15 oz, drained and rinsed
– Beef broth – 4 cups
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Press the “Sauté” button on your Instant Pot and add 1 tbsp olive oil.
2. Add 1 diced onion and cook for 3 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb cubed venison and brown for 5 minutes, stirring to sear all sides.
5. Pour in 14.5 oz canned diced tomatoes with their juices.
6. Add 15 oz drained and rinsed kidney beans.
7. Pour in 4 cups beef broth.
8. Stir in 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
10. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
11. Carefully remove the lid and stir the soup.
12. Let sit for 5 minutes to thicken slightly before serving.
This soup has a rich, meaty flavor with tender venison and creamy beans. Serve it with crusty bread for dipping or top with a sprinkle of fresh parsley for extra freshness.
Instant Pot Venison Barbacoa Tacos
Aren’t you tired of tough, gamey venison? This Instant Pot version transforms it into the most tender, flavorful barbacoa you’ve ever had—perfect for taco night. You’ll be amazed how quickly it comes together with minimal effort.
Ingredients
Venison roast – 2 lbs
Beef broth – 1 cup
Lime juice – 2 tbsp
Chipotle peppers in adobo – 3 peppers
Ground cumin – 1 tbsp
Dried oregano – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Corn tortillas – 8
Instructions
1. Trim any visible silver skin from the venison roast.
2. Place the venison roast in the Instant Pot.
3. Pour 1 cup beef broth over the venison.
4. Add 2 tbsp lime juice to the pot.
5. Mince 3 chipotle peppers and add them with their adobo sauce.
6. Sprinkle 1 tbsp ground cumin over the venison.
7. Add 1 tsp dried oregano.
8. Sprinkle 1 tsp garlic powder over everything.
9. Add 1 tsp salt.
10. Secure the Instant Pot lid and set the valve to sealing.
11. Cook on high pressure for 60 minutes.
12. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
13. Remove the venison from the pot and place it on a cutting board.
14. Shred the venison using two forks.
15. Return the shredded meat to the pot and stir to coat with the cooking liquid.
16. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
17. Serve the barbacoa in warmed tortillas.
Zesty and incredibly tender, this barbacoa melts in your mouth with just the right amount of smoky heat from the chipotles. Try topping it with pickled red onions and fresh cilantro for a bright contrast, or pile it high on nachos for game day—it’s seriously versatile!
Rich and Creamy Instant Pot Venison Curry
Unbelievably tender venison meets creamy curry in this Instant Pot wonder. You’ll love how easy it is to get restaurant-quality results right at home. Let’s dive in!
Ingredients
– Venison stew meat – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Curry powder – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Chicken broth – 1 cup
– Salt – 1 tsp
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the venison stew meat and brown on all sides for about 5 minutes total.
5. Sprinkle the curry powder over the meat and stir to coat evenly.
6. Pour in the coconut milk and chicken broth, then add the salt.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes.
8. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
9. Stir the curry gently to combine everything.
Let the curry rest for 5 minutes before serving to let the flavors meld together. The venison becomes fork-tender while the sauce turns luxuriously creamy. Serve it over steamed rice or with warm naan for the ultimate comfort meal.
Instant Pot Venison Meatballs in Marinara Sauce
Let’s be real—sometimes you just need a hearty, comforting meal without all the fuss. These Instant Pot venison meatballs in marinara are here to save your weeknight dinner game. They’re juicy, flavorful, and ready in no time.
Ingredients
– Ground venison – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
– Marinara sauce – 24 oz jar
– Water – ½ cup
Instructions
1. In a large bowl, combine ground venison, breadcrumbs, egg, garlic powder, salt, and black pepper.
2. Mix with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
4. Set the Instant Pot to “Sauté” mode and add olive oil, heating until it shimmers, about 2 minutes.
5. Add meatballs in a single layer, working in batches if needed to avoid crowding, and brown for 2 minutes per side.
6. Turn off “Sauté” mode and remove the meatballs, setting them aside on a clean plate.
7. Pour water into the Instant Pot to deglaze, scraping the bottom with a wooden spoon to loosen any browned bits.
8. Add marinara sauce and stir to combine with the deglazed liquid.
9. Return the meatballs to the pot, submerging them gently in the sauce.
10. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
11. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
12. Open the lid and let the meatballs rest in the sauce for 2 minutes to absorb flavors.
Craving something cozy? These meatballs turn out tender and rich, with the venison adding a lean, gamey twist that pairs perfectly with the tangy marinara. Serve them over pasta, on a sub roll, or even with creamy polenta for a meal that feels totally indulgent.
Instant Pot Venison and Mushroom Risotto
You know those chilly fall evenings when you crave something cozy but don’t want to spend hours in the kitchen? This Instant Pot venison and mushroom risotto is your answer—creamy, hearty, and ready in no time.
Ingredients
Venison – 1 lb
Arborio rice – 1 ½ cups
Chicken broth – 4 cups
Mushrooms – 8 oz
Onion – 1
Butter – 2 tbsp
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Set your Instant Pot to Sauté mode and melt the butter.
2. Dice the onion and add it to the pot, cooking for 3 minutes until translucent.
3. Tip: Sautéing the onion first builds a flavor base that makes the risotto richer.
4. Cube the venison into 1-inch pieces and add to the pot, browning for 5 minutes.
5. Slice the mushrooms and stir them in, cooking for another 3 minutes.
6. Add the Arborio rice and toast for 1 minute, stirring constantly.
7. Pour in the chicken broth, ensuring it covers all ingredients.
8. Season with salt and black pepper, stirring to combine.
9. Tip: Avoid stirring too much after this to prevent the rice from becoming gummy.
10. Secure the lid, set the valve to Sealing, and pressure cook on High for 7 minutes.
11. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
12. Tip: Letting it rest for a few minutes after cooking helps the risotto absorb any excess liquid evenly.
13. Stir in the Parmesan cheese until melted and creamy.
14. Serve immediately. Every spoonful is luxuriously creamy with the earthy depth of mushrooms and the lean, savory kick of venison. Try topping it with extra Parmesan or fresh herbs for a restaurant-worthy touch.
Instant Pot Venison Carnitas with Lime Crema
Just imagine coming home to tender, flavorful venison carnitas that practically make themselves in your Instant Pot. You’ll love how the lime crema adds that perfect zesty finish to this cozy meal.
Ingredients
Venison roast – 2 lbs
Orange juice – ½ cup
Lime juice – 2 tbsp
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Sour cream – ½ cup
Lime zest – 1 tsp
Instructions
1. Cut the venison roast into 2-inch cubes.
2. Place the venison cubes in the Instant Pot.
3. Pour ½ cup orange juice over the venison.
4. Add 2 tbsp lime juice to the pot.
5. Sprinkle 1 tbsp chili powder over the meat.
6. Add 1 tsp cumin to the pot.
7. Season with 1 tsp salt and ½ tsp black pepper.
8. Close the Instant Pot lid and set the valve to sealing.
9. Cook on high pressure for 45 minutes.
10. Allow natural pressure release for 15 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the meat tender and juicy.
11. Carefully remove the lid.
12. Use two forks to shred the venison directly in the pot.
13. Turn on the sauté function and cook for 8-10 minutes until the liquid reduces and the edges crisp up. Tip: Don’t skip the sauté step—it adds wonderful texture and depth of flavor.
14. While the meat crisps, combine ½ cup sour cream and 1 tsp lime zest in a small bowl.
15. Stir the lime crema until smooth. Tip: For extra flavor, let the crema sit for 10 minutes before serving to allow the lime zest to infuse.
16. Serve the carnitas topped with the lime crema.
Every bite delivers incredibly tender, shredded venison with a subtle citrus undertone and just the right amount of spice. The crispy edges from sautéing add fantastic texture, while the lime crema provides a cool, zesty contrast. Try serving these in warm tortillas with fresh cilantro and diced onions for a complete meal that’ll have everyone coming back for seconds.
Instant Pot Venison Shepherd’s Pie
Mmm, nothing beats a cozy shepherd’s pie on a crisp fall day—and this Instant Pot version with venison is seriously next-level comfort food. You’ll love how quickly it comes together, and that rich, savory flavor is just unbeatable. Let’s get cooking!
Ingredients
– Venison stew meat – 1 lb
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Frozen peas – 1 cup
– Beef broth – 1 cup
– Worcestershire sauce – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Instant mashed potatoes – 2 cups prepared
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes.
2. Add the diced onion and chopped carrots, sautéing for 5 minutes until softened.
3. Tip: If the veggies start to stick, add a splash of broth to deglaze the pot—it adds extra flavor!
4. Add the venison stew meat and cook for 4 minutes, browning on all sides.
5. Pour in the beef broth and Worcestershire sauce, scraping the bottom to loosen any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
7. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Stir in the frozen peas, salt, and black pepper until well combined.
9. Tip: For a thicker filling, mix 1 tbsp cornstarch with 2 tbsp water and stir it in now!
10. Spread the prepared instant mashed potatoes evenly over the meat mixture.
11. Tip: Use a fork to create peaks on the potatoes—they’ll get extra crispy and golden.
12. Set the Instant Pot to “Sauté” mode again and cook uncovered for 8–10 minutes until the potatoes are lightly browned.
Just imagine that tender venison mingling with sweet peas and carrots under a fluffy potato blanket. The texture is hearty and satisfying, with a savory depth that’s perfect for chilly evenings. Try serving it straight from the pot with a side of crusty bread to soak up every last bit of gravy!
Conclusion
Gather around, home cooks! These 32 savory Instant Pot venison recipes offer delicious, easy meals perfect for any occasion. We hope you try them, share your favorites in the comments, and pin this roundup on Pinterest to inspire others. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
