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–+ servings
bowl of instant pot venison roast.
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5 from 2 votes

Instant Pot Venison Roast

Instant Pot Venison Roast is cooked under pressure in a rich, savory sauce that is full of aromatics and vegetables. This easy to put together venison recipe is perfect for seasoned deer meat cooks and newbies alike. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: venison
Cuisine: American
Servings: 6 servings
Calories: 379kcal
Author: Sarah Baumeister

Ingredients

  • 2 lb. venison roast
  • 8 oz. cremini mushrooms quartered
  • 1 cup pearl onions peeled (or yellow onion)
  • 4 carrots peeled and cut in thirds
  • 1 ½ lbs. mini potatoes
  • 4 garlic cloves minced
  • 1 cup venison stock or beef stock
  • ¼ cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. italian seasoning
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper

Instructions

  • Pat the roast dry with paper towels and season it generously with salt and pepper.
  • Turn on the Instant Pot and select the "Sauté" mode. Add olive oil to the pot. Once the oil is hot, sear the venison roast on all sides until it gets a nice brown crust.
  • Pour in the beef broth or venison broth and balsamic vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Place roast back into the Instant Pot and add italian seasoning. Lock the lid in place. Set the Instant Pot to "Pressure Cook" mode on high and set to 45 minutes cook time.
  • When the 45 minutes are up, carefully quick release.
  • Add in carrots, peeled pearl onions (see note on best way to peel), minced garlic, potatoes, and mushrooms. Set to 7 minutes of cooking time at high pressure.
  • When the cook time is up, allow to natural release fully.
  • Remove the lid and slice or shred meat and serve.

Notes

To peel pearl onions:
Trim off the root ends of the pearl onions and make a shallow "X" cut on the opposite end. Place them in a pot of boiling water for about 1-2 minutes.
After blanching, immediately transfer the onions to a bowl of ice water. This shocking process will stop the cooking and make it easier to handle the onions.
Once the onions are cooled, simply squeeze the onion near the root end, and the skin should easily slip off. The "X" cut you made earlier will help with this process.

Nutrition

Calories: 379kcal | Carbohydrates: 34g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 517mg | Potassium: 1451mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6843IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 8mg