Did you get one? On Black Friday? An Instant Pot? I got an email saying they were only $68.95 and I about broke my neck racing to the computer to get my order in before midnight.
Just so you know, I am so not an appliance person. I really try to keep it minimal in my kitchen, although, yes, I have some appliances I could not live with out. But I had heard so many good things about the Instant Pot, and it was such a good price, I just had to.
So I’m not going to scream I AM SO IN LOVE WITH THIS APPLIANCE I WANT TO MARRY IT because I want to be real here and completely truthful, but I am definitely in like. And in it’s defense, I’ve only used it about three or four times, so I feel like I haven’t really had time to bond. I may fall in love one day. That is not out of the question. But for now I am firmly grounded in liking it with a strong desire to get to know it better.
Some things I like about it:
- Obviously it greatly cuts down the amount of time you must cook things. That’s the whole point of a pressure cooker.
- I have not personally tried it yet, but you can put frozen meat in it and still have it done in no time.
- I looooove that it’s a metal pot and not a heavy, ceramic one like my slow cooker. I’m not sure why I dislike washing my slow cooker insert so much, but I do. Maybe because it’s so heavy? I don’t know. Something.
- I cooked plain brown rice in it the other day and I LOVED it. I hate cooking rice on my stove because it always boils over and gets my stove messy. The texture was perfect in my Instant Pot. I was impressed.
- I *SO* love that I can brown meat in it on the saute function! I mean, this is really, really a plus to me.
Somethings I don’t like or some things to think about:
- There’s a learning curve and I still haven’t mastered it. (But I mean, it’s not super hard, just a few things to know and remember.)
- I’m a little fearful it will explode as I approach it. (This is probably irrational because I have never heard of an Instant Pot injury. But my mother warned me of possible pressure cooker related death, so I am cautious.)
- I really wish I had bought the glass lid that goes with it. I will, eventually. I don’t like not being able to see my food as it cooks. Of course, I probably wouldn’t get close enough to look at it–see above point.
- The cord detaches in back and mine has slipped out a couple of times. As a matter of fact, the second time I was using it, I the whole thing shut off suddenly. I had forgotten the cord detached in the back, which is exactly what had happened, but I thought it had blown a fuse. I was just before calling the manufacturer when I realized the issue.
- I am wishing the metal pot had handles to make it easier to lift out of the electric part. Maybe I’m just being picky, but my slow cooker insert does have handles.
I’m sure I will have many more Instant Pot recipes to come, but for now I’ll start with this. We’re in the middle of deer season in Mississippi, and deer is like, free.
(That is according to my husband. I know better. Have you ever added up what hunting costs in one year? But hunters gonna hunt, right?)
So this simple recipe is one I’ve made in my slow cooker many times, but since the Instant Pot is all the rage, I thought I would adapt it.
I loved the way it turned out. I serve it over rice, but read my notes for some more ideas.
–You could easily substitute beef for the venison. Like maybe beef stew meat or a chuck roast cut into chunks.
–I serve this over rice, but mashed potatoes or pasta would be good too.
–You could thicken with flour if you wanted, but I used cornstarch to make it gluten free.
–Make sure you check for salt at the end. It’s going to depend on how salty your broth is.
–Yes, I definitely use organic cornstarch and as many organic ingredients as I can to make it healthier.
–If you don’t have red wine, just use more beef broth in its place.
- 2 tablespoons extra virgin olive oil or avocado oil, plus more for coating pot
- 2½ pounds venison, cut into about 1 to 1½ inch cubes/pieces
- 1 medium onion, chopped,
- 2 garlic cloves, finely minced or chopped
- 16 ounces fresh mushrooms, chopped
- 2¼ cups beef broth or stock
- ¼ cup red wine (substitute with more broth if desired)
- 2 teaspoons worcestershire sauce
- 3 tablespoons cornstarch
- Kosher salt and coarse black pepper to taste
- Cooked brown or white rice
- Hit the Sauté function on the Instant Pot and add 2 tablespoons of oil. Cook the venison in batches until brown and seared on outside (will not be done on inside). Transfer to a plate and add more oil, if necessary for remaining batches. (You will get a better sear if you don’t overcrowd the pot.)
- When venison is done, add about ½ cup of the beef broth and deglaze the bottom of the pot by using a flat whisk to scrape up all of the brown bits. Add the venison into the pot along with the onion, garlic, mushrooms, wine, and Worcestershire sauce. Add remaining broth.
- Place cover on securely, making sure vent is turned to “Seal”, then press the manual function and set time to 35 minutes. Use natural release.
- When the venison is done and after the pressure is released, remove the lid and press the sauté function again to bring to a boil. Stir together the corn starch and about 4 tablespoons of water until smooth in a measuring cup, then whisk this into the pot, stirring until mixed and thickened. Turn off sauté function. Add salt and pepper to taste.
- Serve the venison over rice.