This Instant Pot Venison Roast recipe is perfect for cold winter days. This hearty roast is cooked with onions, potatoes, and carrots for a complete, comforting meal with fall-apart-tender meat that melts in your mouth. Thanks to just a handful of ingredients, the dish is packed with flavor, making it easy to enjoy any night of the week! This recipe takes only 1 hour to cook, and by the end, your plate will be filled with yummy veggies, a beautifully tender fall apart roast, and perfectly seasoned gravy!
Sear: 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: 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.
Pressure cook: 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.
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 saute function and thicken the gravy. I prefer to use 1 tablespoon cornstarch 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 gravy is thickened. Taste the gravy and adjust seasoning as desired.
Serve the roast with potatoes, carrots, and gravy.
Nutritional information is approximate and is meant as a guideline only.Storage:Remove from heat and set aside to cool completely. Place cooled venison roast in a refrigerator container or freezer-friendly bag, with all air removed.Fridge: Store in refrigerator for up to 3 days.Freezer: Freeze for up to 3 months. To reheat, remove from the freezer and thaw overnight before reheating on stovetop or microwave until hot throughout. The vegetables may be a bit mushy though when you reheat them. For best results, just freeze the venison.Top Tips
Sear the meat first. This provides a much more flavorful stew, trust me! However, do not overcook the meat in this step.
Natural release the pressure for best results. When you have a lot of boiling liquid, you risk the danger of getting burnt by the hot steam. The natural release also helps to ensure the meat is tender.
Don't add the vegetables for the first cook time. You would not want to have your veggies cooking for an extra 60 minutes under high pressure!
To save time, you can skip the searing step, but it does add a lot of flavor to your meal. You'll find that your juices and gravy will be less flavorful without it.
If you're short on time, just cut the roast into two to three chunks and place these in your pressure cooker for 40-50 minutes instead of 60 minutes.