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venison beef stew in white bowl

Venison Stew (Instant Pot or Stovetop)

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5 from 10 reviews

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.

  • Total Time: 45 minutes
  • Yield: 6 1x


Units Scale
  • 1 tablespoon avocado oil
  • 1 1/2 pounds venison chunks
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon dried thyme
  • 2 fennel bulbs, chopped
  • 4 carrots, sliced (about 1 cup)
  • 2 medium zucchini, sliced (about 2 cups)
  • 4 cups low-sodium beef broth
  • 12 ounces cauliflower florets (about 2 cups)
  • sea salt, to taste


  1. 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.
  2. Cancel the Sauté function and add the dried thyme, zucchini, carrots, fennel, and broth. Stir to combine.
  3. 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”
  4. When the cooking time is up, let the pressure come down naturally for 10 minutes before using the quick release to unlock the lid.
  5. 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”
  6. When the cooking time is up, use the quick release to release the pressure.
  7. Season with salt, to taste, and serve immediately, or cover and refrigerate for up to 4 days.


  1. STOVETOP INSTRUCTIONS: Heat the oil in a large saucepan or stockpot. Add the venison and garlic and sauté for a few minutes. Add the rest of the ingredients (except for the cauliflower) and bring to a simmer. Reduce the heat, cover the pot, and let it cook for 30 minutes. Add the cauliflower florets and cook for an additional 10 minutes, or until the florets are tender. Serve hot.
  2. SLOW-COOKER INSTRUCTIONS: Combine the ingredients in a large slow cooker (except for the cauliflower). Cook on low for 8 hours or high for 5 hours. Add the cauliflower florets during the last 15 minutes of cooking.
  3. You can use beef instead of venison in this recipe. The cooking time remains the same.
  4. If you use frozen meat chunks, be sure to add 10 minutes to the overall cook time at high pressure.
  5. If you prefer to use potatoes instead of cauliflower, then cut the potatoes into quarters and add them to cook with all of the other vegetables.
  6. You can make substitutions to the vegetables used in this recipe. You’ll need about 5-6 cups of chopped vegetables total.
  7. The total cook time includes the 10 minutes that it takes for the pressure cooker to come up to full pressure, plus 10 minutes of natural release time. 
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Stew
  • Method: Instant Pot or Stovetop
  • Cuisine: Healthy
  • Diet: Gluten Free


  • Serving Size: 1/6 of recipe
  • Calories: 245
  • Sugar: 6.2 g
  • Sodium: 457.5 mg
  • Fat: 9.3 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 13.2 g
  • Fiber: 4.3 g
  • Protein: 29.8 g
  • Cholesterol: 83.9 mg