Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.

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Recipe Summary

prep:
5 mins
cook:
2 hrs 35 mins
additional:
20 mins
total:
3 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.

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  • Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.

  • Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.

  • Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

Nutrition Facts

275 calories; protein 32.7g; carbohydrates 20.9g; fat 5.6g; cholesterol 114.3mg; sodium 681.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2020
I followed this recipe EXACTLY except our venison was in 1lb roasts, so I used 2! It was very good, very tender. Three hours from start to finish, as stated. Read More
(1)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2020
I followed this recipe EXACTLY except our venison was in 1lb roasts, so I used 2! It was very good, very tender. Three hours from start to finish, as stated. Read More
(1)
Rating: 5 stars
10/05/2020
This was amazing! I was a little hesitant to follow the recipe because pressure cooking on high for 120 minutes seemed so long but it came out perfect. The venison was so tender and basically fell apart! Hubby approved too! Read More
Rating: 5 stars
12/18/2020
I followed the recipe exactly except used beef broth and seasoned the meat with salt pepper and garlic powder when browning the meat! Omg!!! This turned out simply amazing! This is now my go to recipe! It was so tender and fall apart and the gravy was to dye for! Thank you so much! AMAZING!!!!!!!!!!!!! Read More
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Rating: 5 stars
10/16/2020
I followed the recipe mostly as written, except for the stew mix - I didn't have any, so I made up my own with what spices we had in the pantry - and I used beef stock instead of water. I can't believe how moist the venison was. I will definitely make it like this again. Thanks for the recipe! Read More
Rating: 5 stars
12/09/2020
I followed the recipe loosely, used four cubes of beef boullion rather than the recommended. Was absolutely awesome, made fantastic gravy as well. Read More
Rating: 5 stars
11/15/2020
I used a little over 2 lbs of venison steak in this recipe. I followed the recipe for everything except I only cooked them for an hour. They were so tender and my hubby said it tasted amazing. My 6 yr old even was raving about it. I did add the potatoes and carrots at the end. But this will be my go to recipe for venison! Thank you Read More
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