Instant Pot Venison Curry

This simple Instant Pot Venison Curry recipe captures your favorite curry flavors with a tender venison tri-tip roast.

This recipe was developed in partnership with The Honest Bison. All opinions are our own.

Venison recipes can be so much more than chili or cream of mushroom steak. This venison curry recipe elevates the hunt by capturing new flavors and pairings to those you might traditionally associate with venison.

Ingredients needed

• 1 Tbsp. olive oil
• ½ white onion – chopped
• 1 Tbsp. minced garlic
• 2 pounds venison tri-tip
• 1 cup beef broth
• 1 can diced tomatoes
• ½ tsp. Salt
• ½ tsp. Black pepper
• 2 Tbsp. yellow curry powder
• 1 Tbsp. garam masala
• ½ cup coconut cream
• 2 cups jasmine rice
• 1/4 cup chopped cilantro
• Naan bread

How to make Instant Pot Venison Curry

1. Turn the Instant Pot to saute mode on medium-high heat, add the oil, chopped onion, and minced garlic and saute until fragrant. Turn off. 
2. Cut the venison tri-tip into large chunks and add to the pot. Add in the beef broth, diced tomatoes, salt, pepper, curry powder, garam masala, and coconut cream. Stir to combine. Place the lid onto the Instant Pot and lock it in place. Pressure cook on high for 25 minutes, then let it naturally release for 15 minutes. Quick-release after 15 minutes, if needed. 
3. While the curry is cooking, cook the rice according to package directions and set it aside.
4. Open the lid and stir. If a thicker consistency is desired, add in 1 Tbsp. cornstarch to thicken. 
5. Serve with rice, garnishing with chopped cilantro. Also, serve with a side of naan bread to capture the delicious broth.

Recipe FAQs and Notes

What does curry taste like?

There are several different variations of curry powder, all having a unique flavor combination of both savory and sweet spices. 

What cut is tri-tip?

A tri-tip roast is cut from the bottom sirloin of the animal. The name comes from its triangular shape. A tri-tip may also be referred to as the bottom sirloin butt. If you don’t have tri-tip on hand, you can easily order directly from The Honest Bison.

Do you have to remove the silverskin?

The silverskin, while edible, doesn’t melt away or become tender like other connective tissues and fats, so we recommend removing any remaining silverskin on your trip-tip roast before cooking. If left in place, it may cause your tri-tip roast to be tough and chewy.

Recipe Notes

• Bone broth can be used in place of beef broth.
• Any venison steak should work in this recipe

Recommended kitchen resources for this recipe

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Try these additional recipes!

• Coffee-Rubbed Elk Tri-Tip
• Venison Bone Broth Vegetable Soup
• Korean Elk Bulgogi
• Elk Bone Broth Ramen Bowl
• Venistrone Soup

Instant Pot Venison Curry Recipe