Instant Pot Venison Roast
If you're a fan of tender and flavorful roasts, then the Instant Pot Venison Roast is a game-changer. This versatile kitchen appliance takes the traditionally time-consuming process of cooking a roast and turns it into a hassle-free experience.
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Instant Pot Venison Roast
Whether you're a seasoned venison lover or looking to explore new culinary horizons, this Instant Pot Venison Roast recipe is something you are going to want to try for yourself.
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Venison, or deer meat, offers a distinct flavor and nutritional profile that sets it apart from other meats. Explore the unique characteristics of venison, including its lean nature, rich protein content, and essential nutrients like iron and zinc.
Why Instant Pot Cook It?
I waited forever to jump on the Instant Pot bandwagon. The only reason I bought one was because of roosters and it was on clearance at our local Walmart. But I really do love it for all the things… in fact, I have yet to put a rooster in it.
The Instant Pot utilizes a pressure cooking method, which creates a sealed, pressurized environment inside the pot. This high-pressure environment allows for faster and more efficient heat transfer to the meat.
The high pressure and steam inside the Instant Pot help break down the collagen into gelatin, resulting in tender, melt-in-your-mouth meat.
Traditional cooking methods for roasts often involve long cooking times, which can result in dry or overcooked meat. The Instant Pot's pressure cooking feature significantly reduces the cooking time, allowing the meat to cook quickly while retaining its moisture and tenderness. Just don't forget to take into account pressuring time and depressuring time when cooking.
How to Cook An Instant Pot Venison Roast
How large of a roast you can cook is going to depend, of course, on the size of your instant pot. We have an 8 quart.
Sear the Roast
Add olive oil to the pressure cooker. Turn your Instant Pot to the saute setting for 10 minutes and brown the roast in a bit of olive oil on all sides. It will take about 2-3 minutes in one spot for it to brown.
Next, flip the roast around to brown all sides.
Don't skip this step! It adds great flavor and helps the juices stay in the meat.
Season the Seared Roast
Once the roast is browned, add sliced onions, garlic, and beef broth to the instant pot. Scrape off any bits of meat that might have stuck to the bottom of the pot with a wooden spoon.
Sprinkle paprika, Italiano seasoning, Worcestershire sauce, sea salt, and pepper on the roast. You can really use any seasoning mix that you already have for BBQing.
Pressure Cook the Venison Roast
Place the lid on the instant pot and turn the valve to sealing. Select Manual or Pressure Cook and set the cooking time for 60 minutes on high pressure.
Add the Vegetables
After the timer is up, let the pressure cooker naturally release. Remove the lid and add diced potatoes and carrots around the roast.
Use a spoon to push the vegetables down the best you can underneath the beef broth. Place the lid back on the instant pot and close the valve.
Set the timer for 12 minutes. Let the pressure naturally release for 10 minutes, then manually release the rest of the pressure.
The reason you wouldn't add the vegetables in with the roast is the cooking time. Your vegetables would be mush.
Make the Gravy and Serve
Remove the lid and remove the venison roast and vegetables to a serving platter. Slice or pull apart the roast as desired.
Turn on the Instant Pot onto the saute function and make some gravy. I prefer to use 1 tablespoon of flour and 1 tablespoon of cold water to thicken the gravy, whisking it constantly as I pour it in the remaining juices.
Continue to whisk until the gravy is thickened. This is going to take 5ish minutes.
Taste the gravy and adjust the seasoning as desired. The juices from the roast are going to make the most delicious gravy you could possibly make.
Instant Pot Venison Roast
Discover the ease and deliciousness of Instant Pot Venison Roast. Explore cooking tips, flavor pairings, and the unique qualities of venison.
Ingredients
- 2-3 pound venison roast
- 1 tablespoon olive oil
- 4 garlic cloves diced
- 1 onion diced
- 2 cups beef broth
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 3 large carrots peeled and diced
- 5 potatoes peeled and diced
- 1 tablespoon flour
- 1 tablespoon cold water
Instructions
- Sear the Roast: Add olive oil to the pressure cooker. Turn your Instant Pot to the saute setting for 10 minutes and brown the roast in a bit of olive oil on all sides. It will take about 2-3 minutes in one spot for it to brown. Next, flip the roast around to brown all sides.
- Season the Seared Roast: Once the roast is browned, add sliced onions, garlic, and beef broth to the instant pot. Scrape off any bits of meat that might have stuck to the bottom of the pot with a wooden spoon. Sprinkle paprika, Italiano seasoning, Worcestershire sauce, sea salt, and pepper on the roast. You can really use any seasoning mix that you already have for BBQing.
- Place the lid on the instant pot and turn the valve to sealing. Select Manual or Pressure Cook and set the cooking time for 60 minutes on high pressure.
- After the timer is up, let the pressure cooker naturally release. Remove the lid and add diced potatoes and carrots around the roast. Use a spoon to push the vegetables down the best you can underneath the beef broth. Place the lid back on the instant pot and close the valve. Set the timer for 12 minutes. Let the pressure naturally release for 10 minutes, then manually release the rest of the pressure.
- Remove the lid and remove the venison roast and vegetables to a serving platter. Slice or pull apart the roast as desired. Turn on the Instant Pot onto the saute function and make some gravy. I prefer to use 1 tablespoon of flour and 1 tablespoon of cold water to thicken the gravy, whisking it constantly as I pour it in the remaining juices. Continue to whisk until the gravy is thickened. This is going to take 5ish minutes. Taste the gravy and adjust the seasoning as desired. The juices from the roast are going to make the most delicious gravy you could possibly make.
Notes
The reason you wouldn't add the vegetables in with the roast is the cooking time. Your vegetables would be mush.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 743Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 308mgSodium: 990mgCarbohydrates: 44gFiber: 5gSugar: 4gProtein: 105g
