Instant Pot Venison Spanish Rice (Easy Ground Venison Recipe)
Instant Pot Venison Spanish Rice is the perfect weeknight meal. With just a few simple ingredients and the magic of pressure cooking, you'll have a hearty and flavorful meal that comes together in a breeze!
Servings: 6
Calories: 404kcal
Equipment
Ingredients
- 1 lb ground venison (or elk, moose, antelope, etc.)
- 3 tablespoon taco seasoning
- 1 tablespoon pork lard (or other cooking fat)
- 2 tablespoon butter
- 1 medium yellow onion, diced (about 2 cups)
- 1 cup long grain rice
- ½ cup fideo pasta
- 2 cups stock or broth (wild game, chicken, etc.)
- 1 ½ cup canned crushed tomatoes
- 2 teaspoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- shredded cheese, for serving (cheddar, monterey jack, etc.)
- sour cream, for serving (optional)
Instructions
- Mix taco seasoning into ground venison.
- Heat Instant Pot on sauté mode on high. Add lard and swirl to coat the pot.
- Add seasoned meat to the pot and cook for 3-4 minutes. Flip the meat and continue cooking until browned, breaking the meat up into small pieces while it cooks, about 3-4 more minutes. Remove meat to a bowl and set aside.
- Add butter and swirl to coat the pot. Add diced onion. Stir and cook for 1-2 minutes.
- Add rice and fideo pasta. Sauté for 3-4 minutes, or until lightly browned, stirring frequently.
- Add tomatoes, stock, remaining seasonings, and cooked meat. Stir to combine. Make sure you stir it well and scrape up any brown bits to keep the rice from sticking to the bottom of the pot. Turn off sauté mode.
- Place the lid on top of the Instant Pot and lock it into the sealed position. Move the steam release valve to the closed position. Select the rice mode and let the Instant Pot come to pressure and cook.
- When cooking is done, quick release the Instant Pot by releasing the steam release valve. When pressure is fully released, remove the lid. Fluff the rice with a spoon or fork.
- Serve with shredded cheese and sour cream, if desired. Enjoy!
Stovetop Instructions:
- Follow steps 1-6 above with a large skillet instead of an Instant Pot. Bring mixture to a simmer and reduce heat to low. Simmer for 15-20 minutes, or until water is absorbed and rice is tender.
Storage Instructions:
- This recipe makes plenty for leftovers. Store it in the fridge in an airtight container for up to 3 days or vacuum seal it and store it in the freezer for up to 3 months.
- Reheat in the microwave or saute it in a pan on the stove for a crispy texture.
Notes
- Any ground meat can be used in place of ground venison. Elk, antelope, moose, beef, etc. will all work. You can also skip the meat altogether and make this into a side dish rather than an entree.
- This recipe uses homemade taco seasoning but you can use your preferred taco seasoning or whatever you have on hand!
- If you can't find Fideo pasta, you can use angel hair or thin spaghetti pasta broken into small pieces.
- This recipe uses homemade wild game stock but you can use beef stock or broth instead.
- To add some extra fiber to this dish, add some cooked pinto beans or black beans after the rice is done cooking.
Nutrition
Calories: 404kcal | Carbohydrates: 50g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 438mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 4mg
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