Instant Pot Venison Roast || Pressure Cooker Venison Roast
This Instant Pot Venison Roast is considered one of the perfect weekend meals. After a few hours of cooking, you will easily get a tender, delicious, juicy, and mouth-watering dish that everyone will like to eat. Moreover, fresh meat, beef broth, some onion, carrots, and potatoes make this dish balanced and delicious for you. Oceanrecipes have the top two very easy and simple recipes of Pressure Cooker Venison Roast. Most people like to use a pressure cooker to save electricity, keep their house cooler, and quickly make a dish without sacrificing to use a microwave any time.
Table of Contents
Ingredients of Instant Pot Venison Roast:
- Two lb venison roast
- Two cups beef broth
- Three garlic cloves minced
- Three carrots chopped
- One onion
- Half cup celery
- One lb potatoes diced
- Four sprigs thyme
- Two tsp olive oil
- 1/4 tsp of the black pepper powder
- One tsp of kosher salt
Method #1:
Step #1
First of all, you have to add oil to the Instant Pot and then just press the Saute function.
Step #2
In this step, rub the table salt and black pepper over the roast. You can use the Instant Pot to sauté for each side until the meat is brown all over.
Step #3
After that, pour the beef stock into the pot, close its lid, and then cook on high pressure for almost a hundred and forty minutes.
Step #4
Once it is cooked, you have to wait for a natural release or use a simple manual Quick Release to discharge its pressure.
Step #5
However, all you have to add the remaining ingredients and then cook under high pressure for fifteen minutes. You can easily use an onion soup mix instead of the raw onion with your potatoes and carrots to speed up the preparation time.
Step #6
Once it is finished, just wait for a natural pressure release and then place the roast on a simple cutting board to rest for a few minutes before slicing. In the end, serve and enjoy!
Ingredients of Pressure Cooker Venison Roast:
- One tablespoon avocado oil
- Two-pound venison roast
- salt and pepper just for taste
- One cup red wine
- Half cup beef broth
- Two tablespoons balsamic vinegar
- Three sprigs of fresh rosemary
- Five sprigs of fresh thyme
- One and a half pounds baby potatoes
- Half pound carrots, roughly chopped into small pieces
- One medium red onion, roughly chopped
- Eight ounces crimini mushrooms halved
Method #2:
Step #1
In the first step, you have to place avocado oil in the insert of the Instant Pot and then turn to Sauté mode.
Step #2
Furthermore, season the venison roast with some salt and pepper on all of its sides. Once it is fully hot, you have to add the roast to the Instant Pot and brown on all sides.
Step #3
Moreover, turn the Instant Pot off, and then add the red wine, broth, balsamic vinegar, and herbs in it.
Step #4
Furthermore, place the lid on your Instant Pot, and then set the valve to the sealing position and cook on Meat/Stew mode for almost seventy minutes.
Step #5
In this step, quick release the pressure, open its lid and add some potatoes, carrots, onions, and mushrooms in it. Close the lid once again, and reset the valve to sealing, and then set on Manual mode for almost twelve minutes. At that time, release the pressure and remove the venison from your Instant Pot. Let it rest on a cutting board for ten minutes before slicing
Step #6
In the end, place the sliced venison on a beautiful serving platter and scatter different vegetables around it. You also need to spoon the red wine sauce from the bottom of the Instant Pot on the top of the venison and then transfer any additional sauce to a very small bowl or gravy boat for serving.
