Description
Make a tender and flavorful Instant Pot Venison Curry in under an hour! Bold spices, creamy sauce, and fall-apart venison perfection.
Ingredients
Scale
For the Venison Curry:
- 1.5 lbs venison stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped (optional for heat)
- 2 tomatoes, diced
- 1 can (14 oz) coconut milk
- 1 cup beef or venison broth
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon butter or ghee (for added richness)
For the Spice Blend:
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional for extra spice)
- 1/2 teaspoon ground cinnamon
For Garnish:
- 1/4 cup fresh cilantro, chopped
- 1/2 lime, cut into wedges
- 1/4 cup toasted coconut flakes (optional)
Instructions
Step 1: Sauté the Aromatics
- Set the Instant Pot to ‘Sauté’ mode and add olive oil.
- Add onions and cook for 2-3 minutes until soft.
- Stir in garlic, ginger, and green chili and cook for 1 minute until fragrant.
- Add the spice blend and stir for 30 seconds to bloom the flavors.
Step 2: Brown the Venison
- Add venison pieces and sear for 3-4 minutes, stirring occasionally.
- Stir in tomato paste to coat the meat evenly.
Step 3: Pressure Cook the Curry
- Pour in diced tomatoes, coconut milk, and broth.
- Stir well, ensuring nothing sticks to the bottom.
- Secure the Instant Pot lid, set to ‘Sealing’ mode, and pressure cook on HIGH for 35 minutes.
- Allow natural pressure release for 10 minutes, then perform a quick release.
Step 4: Finish the Curry
- Stir in lemon juice and butter/ghee for added richness.
- Taste and adjust seasoning as needed.
- If you prefer a thicker curry, set the Instant Pot to ‘Sauté’ mode and simmer for 5 minutes.
Step 5: Serve & Enjoy
- Garnish with fresh cilantro and lime wedges.
- Serve hot with steamed basmati rice, naan, or cauliflower rice.
Notes
✔ Use Fresh Spices – Freshly ground spices enhance the flavor.
✔ Don’t Skip Searing – This locks in moisture and improves texture.
✔ Customize Heat Level – Adjust chili flakes or fresh chilies for spice preference.
✔ Let It Rest – Allowing the curry to sit for 10 minutes before serving deepens the flavors.
✔ Make It Creamier – Stir in extra coconut milk or heavy cream for a richer texture.
- Prep Time: 15minutes
- Cook Time: 35 minutes (plus 10 minutes natural release)