Easy Instant Pot Venison Roast​

Instant Pot venison roast is hands down the easiest way to cook venison without overthinking it. You don’t need to marinate it overnight, slow roast it for hours, or worry about it drying out. The pressure cooker takes a lean, often tricky cut of meat and turns it tender and juicy with almost no effort.

Everything happens in one pot. You sear the meat, build flavor with broth and wine, toss in some herbs and veggies, and let the Instant Pot do the rest. No constant checking, no fancy techniques. Just real food, cooked fast, and it actually tastes good.

Why You’ll Love This Venison Roast Recipe

• It fixes dry venison. Lean meat like venison can go from okay to chewy fast. The Instant Pot keeps it moist and tender without any guessing.
• One pot, full meal. Meat, potatoes, carrots, onions, mushrooms—all in the same pot. You don’t need extra pans or side dishes.
• Flavor that holds up. The mix broth, and herbs creates a rich sauce that soaks into the roast and veggies. No bland bites here.
• Hands-off cooking. After a quick sear, the Instant Pot does the rest. You can walk away, clean up, or just breathe for a second while it cooks.
• Good way to use what you’ve got. If you’ve got a venison roast in the freezer, this recipe turns it into something your whole table will actually want to eat.

Ingredients You’ll Need

Here’s everything you need to make a full Instant Pot venison roast dinner. No extras, just what works.

• 1 tablespoon avocado oil — for searing the roast
• 2 pound venison roast — trimmed, if needed
• Salt and pepper — for seasoning the meat
• 1/2 cup beef broth — helps build the sauce
• 2 tablespoons balsamic vinegar — adds balance and a little tang
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 1/2 pounds baby potatoes — scrubbed, leave them whole
• 1/2 pound carrots — cut into 1 to 1.5 inch chunks
• 1 medium red onion — roughly chopped
• 8 ounces crimini mushrooms — halved

Simple pantry ingredients with a few fresh herbs make all the difference here.

How to Make Instant Pot Venison Roast

1. Sear the roast
Turn your Instant Pot to Sauté mode and add the avocado oil. While it heats up, season the venison roast on all sides with salt and pepper. Once the oil is hot, place the roast in the pot and brown it on all sides. This step builds flavor, so don’t skip it.

2. Build the flavor base
Turn off Sauté mode. beef broth, and balsamic vinegar to deglaze the pot, scraping up the browned bits. Add the rosemary and thyme sprigs.

3. Pressure cook the meat
Lock the lid and set the valve to Sealing. Choose Meat/Stew mode and set the cook time for 70 minutes. This long pressure cook turns lean venison into tender, pull-apart meat.

4. Add the vegetables
When the timer ends, do a quick release of the pressure. Open the lid and add the potatoes, carrots, onions, and mushrooms right on top of the roast.

5. Cook again
Close the lid, reset the valve to Sealing, and cook on Manual mode for 12 minutes. This gives the veggies just enough time to soften and soak up flavor.

6. Rest and serve
Quick release the pressure again. Let the roast rest on a cutting board for 5 to 10 minutes before slicing. Arrange it on a platter with the vegetables, then spoon the beef broth sauce over everything. Serve extra sauce on the side.

Queen of Roast Tips

Don’t skip the sear.
Even if you’re short on time, browning the meat first gives the roast a deeper flavor. It’s the difference between “meh” and “oh wow.”

Cut the veggies big.
Keep your carrots and potatoes in larger chunks so they don’t fall apart during pressure cooking. No one wants carrot mush.

Let it rest.
That 5 to 10 minutes of resting time makes the roast easier to slice and helps keep the juices where they belong—in the meat.

Sauce tip.
The liquid left in the pot is gold. Spoon it over the meat or thicken it with a cornstarch slurry if you want a gravy-style finish.

Meal prep friendly.
This roast holds up well in the fridge for a few days and makes great leftovers. Think sandwiches, grain bowls, or just heat-and-eat plates.

Serving Suggestions

This Instant Pot venison roast is a full meal on its own, but here are a few simple ways to round it out if you want to stretch it or dress it up a little:

• Serve over mashed potatoes instead of adding potatoes to the pot. It gives the roast more of a comfort-food feel and helps soak up the sauce even more.
• Pair with a fresh green salad if you want something light and crisp on the side. A simple vinaigrette helps cut through the richness of the meat and sauce.
• Top with chopped parsley for a pop of color and freshness right before serving.

Keep it simple or dress it up depending on your crowd. Either way, the roast is the star of the table.

Variations and Related Recipes

If you’ve made this Instant Pot venison roast once, there are a few easy ways to switch it up depending on what you have and what you’re in the mood for.

• Try it in the slow cooker. If you prefer a set-it-and-forget-it approach, this Crock Pot Venison Roast is just as comforting and comes out super tender.
• Use a different cut. Got a neck roast instead? No problem. Check out my Venison Neck Roast recipe for a breakdown of how to handle that cut in a slow braise.
• Go smoky. For outdoor flavor, this Smoked Venison Roast adds that deep wood-fired taste. Great for cookouts or special dinners.
• Fire up the grill. Warmer weather? Make it outside with my Grilled Venison Roast recipe. The marinade keeps it tender and full of flavor.

You can also switch up the veggies, swap in different herbs, or use broth instead of wine if that’s what’s in your pantry. Once you get the method down, the variations are endless.

Frequently Asked Question

If you’ve been holding onto a venison roast and wondering what to do with it, the Instant Pot is your best bet for getting it tender, juicy, and full of flavor without the fuss. This recipe is a go-to for busy weeknights, cold weekends, or anytime you want real food that hits the spot. Save it, share it, and make it again when your freezer blesses you with another roast.