Pressure Cooker Beef Stew

This pressure cooker beef stew works well with home canned elk or venison in cubes. I'm betting you could also substitute ground.

This recipe is for a 4.2 quart pressure cooker. Be sure you do not over fill your cooker.


  • 1 quart home canned elk or venison cubed and drained**. Reserve liquid.
  • 1T fat - Bacon fat adds the best flavor if you have it!
  • 1 tsp salt - depending on the amount of salt already in the meat.
  • dash of pepper
  • 1/4 tsp paprika
  • 3 cups water. Add enough water to your drained liquid from the meat to equal 3 cups total.
  • 1/2 cup chopped onion
  • 4 carrots whole or cut in half if very large
  • 4 potatoes cut in fourths. ( I substituted some Kohlrabi for some of the potato)


Drain meat reserving liquid.

Place meat, fat, salt, pepper, paprika in pressure cooker.

Add enough water to the meat liquid to equal 3 cups. Add to cooker and stir. 

Heat just until simmering.


** If you want to substitute raw meat in this recipe you will need to brown it in the fat and then add seasonings and 3 cups water. Cover and cook at 10 PSI for 15 minutes after control jiggles. Cool for 5 minutes then place under faucet to cool quickly. Then proceed with the rest of this recipe. 


Add onion, carrots and potato.

Cover cooker and bring to 10 pounds pressure. Cook for 10 minutes after control jiggles. Remove from heat and reduce pressure by running cool water over the cooker.

Serve with crackers, cornbread or toast.

Yum. Easy and a great meal for that meat and potatoes man!

From pressure cooker beef stew back to Simply Canning Home Page

Simply Canning Newsletter

The Legal Stuff

by Sharon Peterson, Copyright © 2009-2020

 Advertising Policies

Privacy Policy

Join The Community

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites."

Any statements or claims about the possible health benefits conferred by any foods have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease. You are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

See my Full Disclaimer here.