Instant Pot Venison Roast

Venison pot roast on a bed of spinach leaves on a white platter.

4.95 from 40 votes

This Instant Pot Venison Roast Recipe will give you fall-apart tender meat in just one hour with perfectly seasoned gravy. Cooked with onions, potatoes, and carrots, this pot roast is a complete meal ready in no time.

Prep Time15

Cook Time1 12

Total Time1 27

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 284kcal

Author: Jeri Walker

Equipment

Instant Pot or pressure cooker

Ingredients

2-3 pound venison roast trimmed
1 tablespoon olive oil
1 large onion diced
4 cloves garlic minced
2 cups beef broth
½ teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
½ teaspoon black pepper
5 large potatoes diced
3 large carrots diced
1 tablespoon cornstarch
1 tablespoon cold water

Instructions

Sear: Add 1 tablespoon olive oil to the pressure cooker. Turn the Instant Pot to the 'Saute' setting for 10 minutes and brown the venison roast on all sides. It will take about 2-3 minutes in one spot for it to brown.
Season: Once the roast is browned, add one sliced onion, 4 cloves minced garlic, and 2 cups 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 ½ teaspoon paprika, 2 teaspoons Italian seasoning, 1 tablespoon Worcestershire sauce, 1 teaspoon sea salt, and ½ teaspoon black pepper on the roast.
Pressure cook: Place the lid on the instant pot and turn the valve to seal. Select 'Manual' or 'Meat/Stew' and cook 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 5 diced potatoes and 3 diced 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. Pressure cook on high for 12 minutes. After the 12 minutes are up, let the pressure naturally release for 10 minutes, then manually release the rest of the pressure.
Make the gravy: Remove the lid and transfer the venison roast and vegetables to a serving platter. Slice or pull apart the roast as desired. Turn on the 'Saute' function. Stir together 1 tablespoon cornstarch and 1 tablespoon cold water and add it to the pot with the remaining juices. Whisk until the gravy has thickened.
Serve: Serve the roast with potatoes, carrots, and gravy and enjoy!

Video

Notes

Do not overcook the meat when searing - just brown it to add flavor.
If you're short on time, cut the roast into two to three chunks and place them in your pressure cooker for 40-50 minutes instead of 60 minutes.
Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition