This Instant Pot venison roast is a the perfect weekend meal!
After a few hours of cooking, you will get a tender, juicy and mouth-watering dish that everyone will like!
Fresh meat, beef broth, onion, carrots, and potatoes make this dish balanced and absolutely delicious.
Contents
There are 2 ways to make venison Roast in the Instant Pot:
1. As a pressure cooker
Using the pressure cook function is faster and use the ability of the Instant Pot to get great results in a shorter time.
2. As as slow cooker
Using the slow cook function let as make the recipe in the traditional way. In this method we are using the Instant Pot as a slow cooker. We are not taking advantage of the special abilities of the Instant Pot, and just using it as if it was a crock-pot or any other slow cooker.
Please note the the normal setting we are applying here (Slow cook button + Normal) is similar to the “low” setting on a regular slow cooker.
For more info you can check out how to use Instant Pot as a slow cooker.
Which method is better?
It’s up to you. For our not-so-sophisticated taste, the pressure cooking option is enough, since we can get great result in half the time.
If you want to get a perfect result, or have a special holiday dinner, you can definitely go with the slow cooker way and make this dish overnight.
How to serve?
This Instant Pot Venison Roast recipe is a one-pot meal! So it’s great as is. If you want, feel free to serve it with jasmine rice, brown rice or even farro.
More one-pot meals ideas
If you are looking for a similar one-pot meal with potatoes, try this Instant Pot Cornish Hen.
You can also go with the Instant Pot Jewish Brisket or the Instant Pot goulash.
If you like stews and comfort food, check out this beef stew and this chicken stew.
- 2 lb venison roast
- 2 cups beef broth
- 3 garlic cloves minced
- 3 carrots chopped
- 1 onion
- 1/2 cup celery
- 1 lb potatoes diced
- 4 sprigs thyme
- 2 tsp olive oil
- 1/4 tsp black pepper powder
- 1 tsp kosher salt
- Add oil to the Instant Pot and press the Saute function.
- Rub salt and pepper over the roast. Use the Instant Pot to saute each side until the meat is brown all over.
- Pour beef stock into the pot, close the lid, and cook on high pressure for 140 minutes.
- Once cooked, wait for a natural release or use a manual Quick Release to discharge the pressure.
- Add the remaining ingredients and cook on high pressure for 15 minutes. You can use onion soup mix instead of raw onion with your potatoes and carrots to speed up the prep time.
- Once finished, wait for a natural pressure release.
- Place the roast on a cutting board to rest for a few minutes before slicing.
- Serve and enjoy!
I will have to try this when my husband gets another deer!
I am doing a venison neck roast, probably 4.5 pounds. How much should I increase the time?
Hey, Corrie, in the description you say that you’re using the IP on Slow Cooke setting, but in the recipe, you indicate high pressure. Can you clarify, please?
You can make the venison roast both ways.
I edited the text and clarified it for you š
Iām confused is this high pressure or slow cooker method ??
You an use both – up to you.
Not really clarified as you still say instant pot as a slow cooker but say use on high pressure setting. Is is slow cooked or pressure cooked?
Both ways are fine. Your choice :]
I haven’t been a venison roast fan, but this was outstanding. Fork tender and delicious.
Thanks Johnnie! Now I’m your fan š