Tag: Instant Pot

Kristie Campbell

Instant Pot Cheesecake

Ok, so not exactly wild game, but since the topping I use is wild mountain huckleberries, I believe it’s appropriate.

INGREDIENTS

  • 16 oz. cream cheese
  • 1/2 c. Sugar
  • 1 tsp. Vanilla
  • 2 eggs
  • 1 c. Crushed vanilla sandwich cookie without the filling (or graham crackers)
  • 2 Tbs. butter, melted
  • 1 c. Water

DIRECTIONS

In a small mixing bowl, crush cookies, then mix with butter until crumbly. Press into the bottom of a spring form pan sized to fit in your pressure cooker pot.

Mix cream cheese, sugar and vanilla until well blended. Add eggs, mix well. Pour batter into crust.

Pour 1 c. Water in the bottom of pressure cooking pot. Add trivet and place spring form pan on the trivet. Place lid on pressure cooker and turn to lock, ensuring steam vent is in closed position.

Select high pressure (manual) and increase time to 25 minutes. At the end of time, turn cooker off and allow natural release pressure for 10 minutes, then manually release the remaining pressure.

Remove cheesecake and check to ensure middle is set. If not, cook an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake. Place springform pan on a wire rack to cool. Once cooled, refrigerate covered with parchment paper for at least 4 hours (or overnight).

I use huckleberry sauce as a topping on my cheesecakes. That recipe can be found at this link.

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Kristie Campbell

Goose & Vegetable Barley Soup

INGREDIENTS

  • 2 pounds goose leg stew meat
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, quartered
  • 1/2 c. onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, diced
  • 2 TVs. Minced Garlic
  • 6 cups wayer (or low sodium beef broth/stock)
  • 1 14.5oz can diced tomatoes
  • ¾ cup pearl barley
  • 2 small potatoes, peeled and diced
  • 6 bullion cubes (if using beef stock, reduce to 2-4 cubes)
  • 1 bay leaf
  • 1 teaspoon dried thyme

INSTRUCTIONS

Goose legs cut into stew meat with Olive Oil
  • Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper if desired. Brown meat on all sides then remove meat and set aside. (about 5 minutes)
  • Add mushrooms to pot and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
  • Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burnt pan bottom. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
  • Place lid on Instant Pot and turn to lock, making sure steam vent is closed.. Cook on high pressure (or manual setting) for 20 minutes. Let the Instant Pot do a natural release of pressure for 10 minutes then turn vent to release remaining pressure before removing lid. 
,
Kristie Campbell

Instant Pot Venison Stew

Ingredients:

  • 1 1/2 lbs. Venison Stew Meat
  • 1 T. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Italian Seasoning
  • 2 T. Worcestershire Sauce
  • 1 T. Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16-Ounce Bag Baby Carrots, Cut Into Slices
  • 1 lb. Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 Can Tomato Sauce
  • 2 T. Cornstarch
  • 2 T. Water

Directions:

Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the venison and seasonings. Cook the meat until browned.

Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.

Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Serve hot with biscuits.

Enjoy!