There’s nothing quite like a steaming bowl of goulash to warm you from the inside out. This isn’t your average stew; we’re elevating this classic comfort dish with the rich, lean flavor of venison and a fiery kick of chili and cayenne. Thanks to the magic of the Instant Pot, this deeply flavorful meal comes together in a fraction of the time, making it perfect for a cozy weeknight dinner. Get ready to fall in love with this bold, hearty, and incredibly satisfying Spicy Venison Goulash!
Ingredients
• 14 oz (400g) venison neck, chopped into bite-sized pieces
• 5 tbsp (75ml) olive oil
• 1 large onion, chopped
• 12 oz (340g) button mushrooms, halved
• 4 cups (960ml) beef broth
• 1 cup (240ml) water
• 1 small chili pepper, thinly sliced
• 1 tbsp (7g) cayenne pepper
• 1 tsp (3g) chili powder
• 1 tsp (5g) salt
• ½ tsp (1g) freshly ground black pepper
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the venison pieces and sear on all sides until browned. This step is crucial for flavor!
4. Stir in the sliced chili pepper, cayenne pepper, and chili powder, and cook for 1 minute more until fragrant.
5. Press ‘Cancel’. Pour in the beef broth and water, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pot. Stir in the mushrooms, salt, and pepper.
6. Secure the lid, move the steam release valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 30 minutes.
7. When the timer finishes, let the pressure release naturally for 10 minutes, then carefully perform a quick release for the remaining steam. Open the lid once the float valve has dropped.
8. Stir the goulash and serve immediately.
Nutritional Information
• Per Serving: Calories 353 | Total Fats 22.8g | Net Carbs: 3.3g | Protein 33.7g | Fiber: 1.3g
Pro Tips
• For a richer flavor, sear the venison in batches to ensure each piece gets a beautiful brown crust.
• To thicken the goulash, make a slurry with 1 tbsp cornstarch and 2 tbsp cold water. Stir it in on ‘Sauté’ mode after cooking and simmer until it reaches your desired consistency.
• Control the heat by adjusting the amount of cayenne and fresh chili. For a milder stew, omit the fresh chili and halve the cayenne.
• Goulash is even better the next day! The flavors meld and deepen overnight, making it a perfect make-ahead meal.
FAQ
Q: Can I make this venison goulash less spicy
A: Yes, you can easily control the heat. For a milder goulash, the recipe suggests omitting the fresh chili and halving the amount of cayenne pepper.
Q: How do I thicken this Instant Pot goulash
A: To thicken the goulash, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode, stir in the slurry, and simmer until it reaches your desired thickness.
Q: Is this venison goulash good for meal prep
A: Absolutely! This goulash is an excellent make-ahead meal. The flavors meld and deepen overnight, making it taste even better the next day.
Q: What cut of venison should I use for this recipe
A: This recipe specifically calls for venison neck, chopped into bite-sized pieces. It’s a great cut for stews as it becomes very tender during the pressure cooking process.
