Equipment
- Instant Pot
Ingredients
- 4 cups Low Sodium Beef Broth
- 1 lbs Venison Roast Cut into 2" cubes
- 2 cups Kale
- 1 Red Pepper Sliced
- 1 Fennel Bulb Chopped
- 1/2 Jalapeno Finely chopped [or more to taste]
- 2 Parsnips Peeled and sliced
- 1/2 tsp Sea Salt
- 1 tsp Fresh Black Pepper
- 1 tsp Thyme
- 1/4 tsp Cayenne
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Avocado Oil
Instructions
- In a small bowl mix sea salt, black pepper, thyme, cayenne, garlic and onion powder. Coat venison cubes with mixture.
- Push saute on instapot. Add oil and seasoned venison stirring occasionally until browned about 10 minutes.
- Shut saute off. Add broth and veggies. Lock cover and pressure cook on high for 30 minutes.
- Let natural release for 10 minutes. Then manually release and serve