Time for the Instant Pot to Pressurize and Release Pressure 20 minutesmins
Total Time 40 minutesmins
Course Main Course
Cuisine American
Servings 8
Calories 235kcal
Equipment
Instant Pot
Ingredients
2poundsVenison Steaksliced
4Bell Pepperssliced
1Onionsliced
1 ½ cupsBeef Broth
2tablespoonTomato Paste
2tablespoonOlive Oil
1tablespoonWorcestershire Sauce
½teaspoonOnion Powder
½teaspoonGarlic Powder
½teaspoonCayenne Pepper(optional)
½teaspoonBlack Pepper
¼teaspoonSalt
Instructions
Cut the venison, onion, and peppers into slices.
Mix the onion powder, garlic powder, cayenne pepper, salt and black pepper together and season the meat.
Set the Instant Pot to saute on high. Once ready, add the oil and venison. Cook for 5 minutes or until browned.
Mix in the broth, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot to remove any browned bits. This will add more flavor!
Add the onions and peppers.
Lock the lid into place and seal the vent. Set to pressure cook on high for 15 minutes.
Once finished, let the pressure naturally release for 10 minutes, then quick release by moving the valve to the vent position. Once the float valve drops, carefully remove the lid.
Notes
If you like your onions and peppers on the crunchy side, you can certainly saute them and set aside while the meat cooks. They can be added back in after the cooking process.Enjoy!