Instant Pot Venison Roast

4.67 from 81 votes

Instant Pot Venison Roast

Instant Pot Venison Roast is an easy, comforting dinner recipe with only 15 minutes of prep time for you! All cooking time is hands off, as the pressure cooker cooks your venison to a tender perfection. This Instant Pot venison stew uses backstrap, potatoes and carrots, cooked in a rosemary and garlic broth. A simple meal perfect for a busy night and a fantastic way to cook your wild caught game.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Low Fat

Keyword: instant pot, pressure cooker, venison recipe

Servings: people

Calories: 416kcal

Author: Kristina Tipps

Equipment

pressure cooker

Ingredients

2 lbs venison
1 tablespoon salt
2 teaspoon all spice
2 tablespoon tomato paste
2 cups chicken, beef, or vegetable broth
¼ cup apple cider vinegar
6 garlic cloves
2 tablespoon rosemary
2 bay leaves
1 lb baby carrots
4 large potatoes

Instructions

Rub the venison with salt and allspice, then with tomato paste on all sides.
To the pressure cooker, add the venison, broth, vinegar, rosemary, garlic cloves, and bay leaves. Add enough water so that it covers the venison by at least 3 inches.
Set to pressure cook on high for 60 minutes. Let complete a 15 minute natural release when finished, then quickly release remaining pressure.
Add the carrots and potatoes to the pressure cooker. Stir, pushing the venison under the broth if it's become uncovered. Seal the lid and pressure cook again on high for 5 minutes. Let complete a 15 minute natural release, followed by a quick release of remaining pressure.
Serve immediately or store in the fridge for up to 7 days.

Notes

For additional tomato flavor in the broth, add a can of diced tomatoes or pomegranate molasses to the broth before pressure cooking.

Nutrition