Venison Stew (Instant Pot or Stovetop)

If you're looking for a mouth-watering recipe that is easy to prepare, you're going to love this low-carb Venison Stew! Full of tender meat chunks and hearty vegetables, this is the perfect cozy recipe on a cold night. Make it in an Instant Pot or on the stovetop.

👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
spatula
wooden spoon

📝 Preparation Steps

Press the Sauté button on your 6-quart Instant Pot and let it heat up for about two minutes. Combine the venison, garlic, and onion in the post and sauté for ⏱️ 3 minutes, using a wooden spoon or spatula to move the meat around so it browns on all sides.

garlic, minced2 clovesonion, chopped1

Cancel the Sauté function and add the dried thyme, zucchini, carrots, fennel, and broth. Stir to combine.

dried thyme1 teaspoonmedium zucchini, sliced (about 2 cups)2carrots, sliced (about 1 cup)4

Lock on the lid, select the Pressure Cook function, and adjust to high pressure for ⏱️ 15 minutes. Make sure the steam valve is set in the “Sealing”

When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes before using the quick release to unlock the lid.

Remove the lid and add the cauliflower florets. Lock on the lid again, select the Pressure Cook function, and adjust to high pressure for ⏱️ 1 minute. Make sure the steam valve is set in the “Sealing”

cauliflower florets (about 2 cups)12 ounces

When the cooking time is up, use the quick release to release the pressure.

Season with salt, to taste, and serve immediately, or cover and refrigerate for up to 4 days.

Nutrition Facts

calories

245 calories

fat Content

9.3 g

serving Size

1/6 of recipe

fiber Content

4.3 g

sugar Content

6.2 g

sodium Content

457.5 mg

protein Content

29.8 g

trans Fat Content

0.4 g

cholesterol Content

83.9 mg

carbohydrate Content

13.2 g

saturated Fat Content

2.2 g

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