This Instant Pot venison stew is one of my favorite ways to turn tougher cuts of deer meat into a rich, hearty meal. It draws inspiration from Latin America, Africa, and the Lowcountry of the coastal South.
Cooking deer meat in a pressure cooker is one of the best ways to quickly break down shoulder, shank, and neck meat. The Instant Pot locks in moisture, builds flavor quickly, and gives you fork-tender venison stew meat in just under an hour.
If you’re looking for more cold-weather venison recipes? Check out my collection of favorite venison stew recipes. Or for something a little lighter, give my venison soup a try.
Highlights of this Recipe
- Cooks Quickly: Traditional venison stew and slow cooker venison stew can take upwards of 8 hours to make. This one is done in under two hours.
- Layers of flavor: Browning the venison and sautéing the aromatics before pressure cooking builds a deep base for the stew. Use my homemade venison stock for a completely from-scratch stew.
- Flexible ingredients: The dried peas can be swapped for canned black-eyed peas. Just be sure to add them at the end and just warm them through. The butternut squash can be substituted with acorn squash.
- Make-ahead friendly: The stew reheats well and gets better after a day in the refrigerator. So it’s a great batch-cooked stew for busy nights with the family.
Best Cuts of Venison to Use
For this, use boneless cuts with plenty of connective tissue for the best results. They yield a more tender chew and give body to the broth. If you don’t have any, venison round steak works almost as well.
- Shoulders
- Shanks
- Neck meat
Notes for the Peas
- Don’t Salt: When soaking the peas, don’t add salt to the water. This will make them tough.
- Soak Ahead: You can soak the peas up to 2 days in advance, keeping them covered in water in the fridge.
- Canned Peas: If you want to skip dried peas altogether, use canned black-eyed peas that have been drained and rinsed. Wait to add them until the stew has finished cooking. Once the venison is cooked and tender, add the canned peas. Stir and let them warm through for about 15 to 20 minutes before serving.
Serving Suggestions
- Over steamed white rice or buttered grits
- Topped with pico de gallo, chopped cilantro and parsley, crispy bacon, and grated parmesan cheese
- With warm fried cornbread or crusty french bread to mop up the broth
Make-Ahead, Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for 3–4 days. The flavors continue to improve overnight.
- Freezer: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator and reheat gently.
More Stew Recipes
If you make this instant pot venison stew, drop a comment or leave a review. And if you have any cooking questions or want to share your latest venison creations from the kitchen, give me a shout on Instagram @larry__white.
Instant Pot Venison Stew with Squash and Peas
Ingredients
- 1 pound boneless venison
- 2 cups dried black-eyed peas or red peas (see notes)
- 3 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 1 medium onion, diced
- 4 quarts chicken stock (or venison stock)
- 1 bay leaf
- 2 cups butternut squash (peeled and cut into 1-inch pieces)
- 2 cups shredded cabbage
- 2 diced green plantains, (optional)
- 1 tablespoon chopped cilantro
- 2 tablespoons chopped fresh parsley
- Kosher salt, to taste
- ground black pepper, to taste
Instructions
Soak the Beans
- Place the beans in a large bowl or pot. Cover with water and soak overnight.
Brown the Venison
- Season the venison with salt and pepper. Heat a pan over medium-high heat. Add the olive oil to the pan. Working in batches, brown the venison on all sides. Transfer the venison to the Instant Pot. Reserve the oil in the pan.
Sauté the Aromatics
- Lower the heat to medium and add the garlic and onions. Cook, stirring often, until the onions are tender. About 5 minutes. Add them to the instant pot with the venison.
Pressure Cook the Venison
- Add the bay leaf and stock to the Instant Pot. Cover with the lid and lock. Cook on high pressure for 45 minutes. Release the pressure naturally from the pressure cooker.
Add the Vegetables
- Drain and add the peas, butternut squash, plantains, and cabbage to the pot. Cover with the lid and lock. Cook on high pressure for 15 minutes. Switch the Instant Pot to the warm setting. Let the pressure release naturally
Season and Serve
- Season to taste with salt and pepper. Stir in the cilantro and parsley.
NOTES
- Cotija or grated Parmesan cheese
- Chopped fresh parsley and cilantro
- Pico de gallo
- Chopped crispy bacon
