This Instant Pot venison roast is the perfect weekend meal!
One-pot meal you can easily make at home using your Instant Pot.
After 3 hours of slow cooking, it comes out tender, juicy, and mouth-watering. Which means we’re using the Instant Pot as a slow cooker for this recipe. You can also prepare your pot roast using the pressure cooker function – but more on that later.
And the best part? This Instant Pot Venison Roast recipe is a one-pot meal! It has saved me many precious Sunday hours.
Table of Contents
Recipe Video
Ingredients
Beef broth, onion, potatoes and carrots make this deer roast balanced and absolutely delicious.
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.
Which beef cut to use?
To get a tender, juicy, and flavorful deer roast, you need to choose the correct cuts and stick to the recommended roasting time.
- The best cut for your venison pot roast is the lower ham. But if you’re anything like me – a fan of rich flavors – rump roast is the right option for you (it’s also more cost-effective).
- Backstrap and tenderloin are both good choices for cooked venison. With these cuts, you’ll want to add a dash more beef broth or chicken broth to your Instant Pot to keep the meat moist.
- Shoulder or Neck would be great as well.
Pressure cooking vs slow cooking
If you wanna use your Instant Pot as a pressure cooker, just follow the recipe box bellow.
For slow cooking, just throw all the ingredients and set the cooking time to 3 our 6 hours. Check out this table for more details:
| Pressure cooking | 80 minutes + 12 minutes |
| Slow cooking (set to “High”) | 3 hours (180 minutes) |
| Slow cooking (set to “Normal”) | 6 hours (360 minutes) |
Do I have to use onion?
Onion gives an extra taste together with the potatoes and carrots, but you can use onion soup mix instead of raw onion.
How to serve?
This Instant Pot Venison Roast recipe is a one-pot meal! So it's great as is.
Feel free to serve it with jasmine rice, brown rice or even farro.
Need more ideas? Check out What To Serve With Venison for 15 delicious side dishes.
Do I have to use thyme?
I’ve used thyme in the ingredients below, but you can replace it with sage or rosemary.
How to add more spice to the recipe?
I looove experimenting with my Instant Pot recipes. To spice this one up a bit, try adding some gravy, red wine, and aromatic vegetables.
- To make your venison au jus, take the pot juices left after the cooking and thicken them with 1 tablespoon of corn starch.
- To make sure the gravy isn’t lumpy, mix the corn starch with a bit of the meat juice you set aside before adding it to your gravy saucepan.
- Cook the gravy for 5-10 minutes.
The addition of red wine will add deep flavor to your gravy, while 2 teaspoon of Worcestershire sauce will give it a piquant punch.
If you want less saturated fat per serving, go without the gravy. The original recipe includes 2 tablespoon olive oil, so this is the only fat you really need.
More One-pot Meals
Instant Pot Sausage and Potatoes
Instant Pot Venison Roast
Ingredients
- 2 lb venison roast
- 2 cups beef broth
- 3 garlic cloves minced
- 3 carrots chopped
- 1 onion
- ½ cup celery
- 1 lb potatoes diced
- 4 sprigs thyme
- 2 teaspoon olive oil
- ¼ teaspoon black pepper powder
- 1 teaspoon kosher salt
Instructions
- 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 80 minutes.
- When cooking time is complete, do a quick pressure release and open the lid.
- Add the remaining ingredients and cook on high pressure for 12 more minutes.
- Once cooking time is complete, wait for a natural release (or for at least 20 minutes).
- Place the roast on a cutting board and shred using fork.
- Serve and enjoy!
Nutrition
Video
Notes
- You can spice it up by adding gravy, red wine, and aromatic vegetables.
- You can also make this recipe using the Instant Pot slow cook function: Slow Cooking on high for 3 hours or Slow Cooking on Normal for 6 hours.
I cooked a deer roast yesterday using sous vide in the instant pot. Set it at 135 for 18 hours. It was very very good!! I also did IP mashed potatoes and steamed carrots.
Wow, that's a full meal! Sounds delicious!
I haven't been a venison roast fan, but this was outstanding. Fork tender and delicious.
Thanks Johnnie! Now I'm your fan 🙂
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 :]
Will the time still be 140 minutes if pressure cooked? Or is it 140 minutes slow cooked? Sorry I'm still confused. Dont want to burn it in high pressure! Thanks.
140 minutes is the cook time if using the slow cook function. If you choose to pressure cook, I think 50 minutes will work well.
I’m confused is this high pressure or slow cooker method ??
You an use both - up to you.
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 🙂
I am doing a venison neck roast, probably 4.5 pounds. How much should I increase the time?
I will have to try this when my husband gets another deer!