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Home » Recipes » Main Dish Recipes » Venison Recipes » Instant Pot Venison Steak Recipe

Instant Pot Venison Steak Recipe

By meredith on April 5, 2018 · 73 Comments

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venison steak on plate with side dishes
Plate of venison steak with a side of roasted potatoes.

I’m showing you how to cook venison steak!  This recipe is the best because of how little work it is but also how tender and juicy the venison steak tastes!

Plate of venison steak with a side of roasted potatoes.

The Best Way to Cook Venison Steak

The Instant Pot has officially become part of our family with this venison steak recipe. Yes, there is a cultural trend associated with it, but unlike most trends, I cannot foresee this one going away! The Instant Pot makes so much sense. I’ve always known that pressure cookers create the most tender meat, but to have one that plugs into the wall where the user can walk away is quite genius. When I finally got my hands on a 6 qt Instant Pot, venison steak was first on the menu. My husband harvested a deer during the 2017 season and it provided us with 60 pounds of meat for our freezer.

What I love about preparing venison steak in the Instant Pot is that you can go from rock solid frozen to fall off the bone tender in about two hours. Amazing. For years I spent slow roasting or slow cooking venison at medium temperatures. Although I enjoyed the aroma wafting through the house, it took hours, sometimes all day to get really tender meat …and that didn’t include the time it took to defrost the meat in my refrigerator! With four young children and an endless parade of meals, pressure cooking is now my favorite way to prepare venison.

Are you ready to make delicious venison in the Instant Pot with me? Come on in to my kitchen!

Frozen venison steak in Instant Pot

How to Cook Venison Steak

Step 1 – Add Frozen Venison Steak to Instant Pot

Before you start, make sure your cut of meat will actually fit into the Instant Pot. Since we are starting with frozen, you won’t be able to cut the meat into chunks. Shown here is a 2.78 lb package of bone-in venison steak. You can always ask your butcher ahead of time to cut the steaks into pieces that will fit into an Instant Pot.

**After hearing from many of you, I suggest reserving this recipe for bone-in venison steaks only. The time may vary for other cuts of meat such as boneless cuts, roasts or tenderloins with little intramuscular fat**

Adding venison steak marinade to frozen venison steak

Step 2 – Add the Venison Steak Seasoning

Remove the butcher paper and any plastic wrapping from the meat. Set the meat inside the inner pot (make sure the lid closes!) and sprinkle some good onion soup mix on top. I like to make my own onion soup mix with dried onion and a handful of spices I have on hand like garlic powder, celery salt and turmeric. For each pound of meat, use one Tablespoon of seasoning. Since my steak is nearly three pounds, I am using 3 Tablespoons.

Pouring broth over venison steak to create marinade

Step 3 – Add Quality Beef Broth

Next, pour one 14.5 oz. can of quality beef broth into the inner pot and lock the lid. That’s it! This recipe is so simple that it’s almost silly! There is no need to cut onions or sear the meat first.

Instant Pot with settings to cook Venison Steak for 90 minutes

Step 4 – Pressure Cook the Steak in the Instant Pot

Press the “Manual” button using high pressure and set the time for 90 minutes. When there is 20 minutes remaining, I cut up some carrots and potatoes and roast them in the oven while the venison finishes up. A lot of recipes call for you to pressure cook  your side vegetables after removing the meat, but I found that  my meat would get cool before the vegetables were done. By utilizing my oven, everything is done at the same time.

Plate of tender venison steak falling off bone

Step 5 – Let The Instant Pot Pressure Release Naturally

When the 90 minutes are up, allow the instant pot to come to natural pressure release. This means that you don’t touch the lid until the little float valve drops (about 20 minutes). Unlock and open the lid and be prepared to have the socks knocked off your feet!  To show you how tender the meat is, I removed it from the pot and heard the bones drop onto the plate because it was so tender. I could also hear the sound of our hungry kids waiting at the table. This is one of their favorite meals 🙂

You can make some gravy with the broth or just keep things as-is. The roasted vegetables and slices of baby swiss pair well with venison, but we also gobble it up alongside crusty bread and salad. A satisfying wholesome meal ready to welcome Easter weekend.  Enjoy!

Vension Steak Cooking Tips

Can I use boneless cuts of venison? This recipe is for bone-in venison steaks only. The time will significantly decrease for other cuts of meat such as boneless cuts, roasts or tenderloins with little intramuscular fat. If you are planing to make boneless you can follow the suggestions from Marla in this comment below.

Should the timing change if my venison is thawed? Yes, this recipe is for frozen so you will need to reduce the cooking time if your venison is thawed.   If making boneless AND thawed this comment has suggestions on timing.

What if my steaks are heavier than 5 pounds? For each additional pound of meat, you may need to add additional cooking time after natural release. One reader added 12 extra minutes and a second natural release for 5+ pounds of venison steak in an 8-quart pot.

Do I have to use broth with the meat? Yes, we are working toward both tender and moist venison with just the right amount of liquid. If you don’t add enough broth, your meat can be dry. If you add too much, the meat can become tough. If you don’t have any broth on hand, you can substitute water or juice.

Can I use quick release on the instant pot instead of natural? You should always use natural release when cooking meat, beans or rice because the quick release method evaporates moisture too quickly. We want our meat to keep in as much moisture as possible.

More Venison Recipes

  • Venison Pie
  • Hunters Casserole with Ground Venison
  • Venison Roast Recipe
  • Venison Tamale Pie
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venison steak on plate

Instant Pot Venison Steak Recipe

★★★★★ 4.3 from 9 reviews
  • Author: meredith
  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Total Time: 95 minutes
  • Yield: 8
  • Category: Venison
  • Method: Instant Pot
  • Cuisine: American
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Description

This recipe makes the most juicy and fall off the bone tender venison steak in only two hours!


Ingredients

Scale
  • 2–5 pounds of frozen bone-in venison steaks
  • 2–5 Tablespoons of onion soup mix or favorite seasoning (1 Tablespoon per pound)
  • 1 – 14.5 oz. can of beef broth

Instructions

  1. Remove butcher paper or plastic wrapping from frozen venison and place inside the pot.
  2. Sprinkle over one Tablespoon of onion soup mix per pound of meat.
  3. Pour one 14.5 oz. can of quality beef broth into the inner pot and lock the lid.
  4. Press the “Manual” button using high pressure and set the time for 90 minutes.
  5. When the 90 minutes are up, allow the instant pot to come to natural pressure release.
  6. When the float valve drops, open the lid and remove the meat.
  7. Serve alongside roasted vegetables or your favorite sides.


Nutrition

  • Serving Size: 1 serving
  • Calories: 427
  • Sugar: .6
  • Sodium: 335.8
  • Fat: 8.7
  • Carbohydrates: 4
  • Protein: 78.9
  • Cholesterol: 285.7

Keywords: instant pot venison steak

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About meredith

Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice.

Reader Interactions

Comments

  1. Cody Fields

    December 26, 2020 at 6:14 pm

    I just need some clarification… When you say you use bone and venison steaks… Are you saying you use the back strap? Or some other cut? I often butcher myself, and I am wondering what portion you are referring to… Thanks!

    Reply
    • Meredith

      December 26, 2020 at 7:29 pm

      Hi Cody!
      You don’t want to use the back straps because those don’t need much cooking at all. The steaks are cut from the front shoulder or hind quarter of the deer. It’s a less tender cut of meat. Sometimes, butchers will use the shank roast and cut it into steaks. That would work as well. Hope this helps!

      Reply
  2. Marshall Townsley

    December 02, 2020 at 10:25 am

    How long do you cook in the instant pot if meat is thawed?

    Reply
    • Meredith

      December 02, 2020 at 12:06 pm

      Hi Marshall!
      Assuming you use bone-in meat, I would only lessen the time by no more than 15 minutes. It doesn’t take long for meat to thaw in an instant pot. Hope that helps!

      Reply
  3. debbie maier

    June 03, 2020 at 11:35 am

    I have thawed boneless steak meat. Should i cut the time to 60 min? or less?

    Reply
    • Meredith

      June 03, 2020 at 12:34 pm

      Hi Debbie!
      You could try that! I’ve only used frozen bone-in, but other readers did less time and it came out great 🙂

      Reply
    • Holly

      July 11, 2020 at 3:28 pm

      mine is also thawed how did yours turn out at 60 min?

      Reply
  4. Mike Carlson

    May 04, 2020 at 9:19 pm

    Do you use the trivet

    Reply
    • Meredith

      May 04, 2020 at 9:24 pm

      Hi Mike!

      Nope, no trivet needed

      Reply
  5. Pam Farnioy

    March 29, 2020 at 4:26 pm

    Our venison is thawed and boneless…. how shall I reduce the time?

    Reply
    • Meredith

      March 29, 2020 at 9:08 pm

      Hi Pam!
      Although I’ve never tired this recipe using boneless cuts, there was one reader who used uncut boneless steaks for only 70 minutes at manual setting. That worked out great for her! Make sure you are not using the tenderloin. It has to be steak. Hope that helps 🙂

      Reply
  6. Marissa

    February 27, 2020 at 4:36 pm

    how would i make gravy from the juices?

    Reply
    • Meredith

      February 28, 2020 at 12:36 pm

      Hi Marissa!
      You can use the simmer function on the Instant Pot to cook the juices with a thickener, some salt, and milk. Everyone likes their gravy a certain way. I have a recipe on here under “Venison Roast” that you could try!

      Reply
      • Mark

        March 19, 2022 at 11:13 am

        I cook boneless thawed stew meat and thawed small steaks and set pressure pot to 15 minutes and quick release and they are delicious

        Reply
        • Meredith

          March 28, 2022 at 12:50 pm

          Thanks for sharing your experience, Mark!

          Reply
  7. Misty

    January 06, 2020 at 10:38 pm

    Made it from frozen bone in. Holy cow, so amazing!! I out my own herbs and such in and water with a couple of veggie boullion cubes. My man said it’s some of the best meat he’s ever had.

    ★★★★★

    Reply
    • meredith

      January 06, 2020 at 10:49 pm

      Thanks for the comment, Misty! So glad it worked for you guys 🙂

      Reply
  8. Bruce A Gregory

    December 08, 2019 at 11:54 am

    Hi. I cannot find any info on what timing for thawed venison steaks?? Pls help.

    Reply
    • Meredith

      December 08, 2019 at 3:17 pm

      Hi Bruce!
      For thawed, you could decrease the time by 10-15 minutes. I’ve never used this recipe for thawed meat, but that should work!

      Reply
      • Wanda Ratchford

        December 20, 2021 at 7:23 pm

        Followed the recipe to a tee and used a frozen venison roast and omg saying it’s tender is an understatement!!! My husband was amazed at how the meat just fell apart. Carrots were.tender and this time I threw in some potatoes too. Thank you for sharing this amazing quick and easy recipe! Yummmy ❤💚❤

        Reply
    • Mark Neitz

      March 19, 2022 at 11:15 am

      I cook my stew meat and boneless steaks (thawed) for 15 minutes and quick release and they are delicious

      Reply
  9. Joyce Valley

    December 02, 2019 at 8:46 am

    Do you lessen the instant pot cook time with 1.15 lb frozen boneless venison already cut into pieces?

    Reply
    • Meredith

      December 03, 2019 at 9:42 am

      Hi Joyce!
      Although I’ve never tired this recipe using boneless cuts, there was one reader who used uncut boneless steaks for only 70 minutes at manual setting. That worked out great for her! Give it a try and let us know how it works out! 😉

      Reply
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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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