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Savory Elk Stew

Prep Time1 hr 15 mins
Course: Soup
Keyword: butternut squash recipe, elk leftovers, elk recipes, Elk Stew, Field to fork, Field to table,, hearty meals, instapot recipe, quick meals
Servings: 12


  • Instant Pot or similar pressure cooker


  • 1 tablespoon butter
  • 1 pound elk meat cubed (Substitute venison, beef, or other red meat.)
  • 5 potatoes peeled and cubed (If you like peels, leave them on.)
  • 2 carrots chopped
  • 1 small butternut squash peeled, cleaned, and chopped
  • 1 small white onion sliced
  • 4 garlic cloves peeled and minced
  • 2 cups beef broth
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire
  • 1 teaspoon sea salt
  • 1/4 teaspoon Rosemary spice
  • 1/2 teaspoon ground cayenne pepper (optional)
  • 1/4 teaspoon ground black pepper


  • Turn your Instant Pot, or other multipurpose electric pressure cooker, to the Sauté or brown function. Add the butter and let it melt, then add the cubed elk meat. Stir the elk meat until all sides are browned. Add the remaining ingredients to the pot. Place the lid on and turn it to the locking position. Make sure the vent/valve is closed. Turn the pot’s setting to the stew function and cook for 45 minutes. Follow the manufacturer’s safety instructions for releasing the pressure on the pot before opening the lid.