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.
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
- Soak the peas first. Cover the dried peas with water and soak them overnight. Do not salt the soaking water, or the peas can stay tough.
- Brown the venison in batches. Season it first, then brown it on all sides before adding it to the Instant Pot so the stew starts with more flavor.
- Cook the aromatics separately. After the venison browns, soften the onion and garlic in the same pan, then add them to the pot.
- Pressure cook in two stages. Cook the venison with the stock and bay leaf first, then add the soaked peas, squash, cabbage, and plantains, and cook for a second time. This keeps the vegetables from turning to mush before the meat is tender.
- Use canned peas at the end. If you are skipping dried peas, stir in drained canned black-eyed peas after the stew is finished and let them warm through for 15 to 20 minutes.
- Add extra time for softer peas. If you want the peas softer, add about 5 more minutes to the second pressure cook, but expect the plantains to soften more, too.
- Season after cooking. Stir in the cilantro and parsley at the end, then adjust the salt and black pepper before serving.
Nutrition
Calories: 695kcal | Carbohydrates: 87g | Protein: 48g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 83mg | Sodium: 959mg | Potassium: 2026mg | Fiber: 9g | Sugar: 18g | Vitamin A: 5149IU | Vitamin C: 36mg | Calcium: 127mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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