Instant Pot Venison Stew with Squash and Peas
Instant Pot venison stew made peas, butternut squash, cabbage, and green plantains. It’s a one-pot, Latin-inspired stew that's on the table in under two hours.
Servings: 6 people
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
Soaking the Peas: When soaking the peas, don’t add salt to the water. This will make them tough.
Softer Peas? If you like softer peas, increase the cooking time by 5 minutes. Just be aware that this will further soften the plantains.
Canned Peas: You can use drained and rinsed canned black-eyed peas. Be sure to add them after the stew has finished cooking. Stir them in and allow them to warm through for about 15 to 20 minutes.
Topping Ideas:
- Cotija or grated Parmesan cheese
- Chopped fresh parsley and cilantro
- Pico de gallo
- Chopped crispy bacon
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