Instant Pot Venison Roast
A flavorful and hearty venison roast made easy in the Instant Pot, complete with vegetables and a savory sauce.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 tablespoon avocado oil
- 2 pound venison roast
- salt and pepper to taste
- 1/2 cup beef broth
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
Vegetables
- 1.5 pounds baby potatoes scrubbed but left whole
- 0.5 pound carrots roughly chopped into 1 to 1.5″ pieces
- 1 medium red onion roughly chopped
- 8 ounces crimini mushrooms halved
Instructions
- Place avocado oil in the insert of the Instant Pot and turn to Sauté mode.
- Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.
- Turn the Instant Pot off, add the beef broth, balsamic vinegar and herbs.
- Place the lid on the Instant Pot, set the valve to the "sealing" position and cook on Meat/Stew mode for 70 minutes.
- After 70 minutes, quick release the pressure, open the lid and add the potatoes, carrots, onions and mushrooms.
- Close the lid again, reset the valve to "sealing" and set on Manual mode for 12 minutes.
- Quick release the pressure and remove the venison from the Instant Pot. Let rest on a cutting board for 5-10 minutes before slicing.
- Place the sliced venison on a serving platter and scatter the vegetables around it. Spoon the sauce from the bottom of the Instant Pot on top of the venison and transfer any additional sauce to a small bowl or gravy boat for serving.
Notes
For added flavor, let the venison marinate in the broth and herbs for a few hours before cooking.
Calories per serving : 390
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