In recent years, instant pots have made their way into nearly every family's home and changed the way we cook for the better. The wonderful flavor and incredibly tender meat we're used to seeing after several hours in a slow cooker, can now be possible in just a fraction of the time.
For years, a slow cooked venison roast was a staple in my family, something we looked forward to nearly every week. But the prep work and cooking time put a damper on the entire experience. With an instant pot, you can now have the rich broth filled with soft, juicy vegetables, and flavorful, mouth watering venison in less than 2 hours.
This is an extremely simple, yet delicious recipe that won't require a long list of ingredients or a culinary degree to make perfect. Feel free to add any additional spices and vegetables to the mix, or stick to the basics of what makes this dish an American classic and one that reminds you of something you may have had on a snowy day growing up.
Instant Pot Venison Roast
- 1 lb venison roast
- 1 package of beef broth (32 oz)
- 1 tbsp. of olive oil
- 1 tbsp. of balsamic vinegar
- 1 tsp. of worcestershire sauce
- Baby potatoes
- 1 tbsp. of rosemary
- 2 tsp. of salt
- 1 tsp. of pepper
When cooking with venison, I don't like to go heavy with the spices, as I feel this can often overpower the smoky, rich flavor of the meat. Less is often more with this incredible red meat, but if adding additional spices is more of your preference, it will still turn out great.
To start this recipe, apply a good layer of seasoning with salt, pepper and rosemary to the venison roast. Add the olive oil to your instant pot to prevent sticking as well as adding some flavor. Place the instant pot in Saute mode and brown the roast on both sides. This will give it a nice golden crust before it cooks in the broth.
Remove the roast after browning, pour the beef broth, balsamic vinegar, and worcestershire sauce into the instant pot and lightly stir. Place the roast inside the instant pot, seal the lid, select the high pressure option and set the timer for 1 hour.
After an hour, manually release the pressure and add in the carrots, onions, and potatoes. Now, let those cook with the roast for 10 minutes on high pressure, then quickly release the pressure to prevent the vegetables from becoming too soft.
You'll find that the beef broth left behind leaves a great brown gravy that is perfect to cover everything on your plate. I can add some corn starch to the mix to thicken everything up a bit before serving. If you want a thicker gravy, flour can work just as well.
One of the great things about this recipe is that even if you don't have access to venison, or maybe you just aren't a fan, it can easily be applied to beef and taste just as good.
Serve this up on a chilly fall day and your guests will be sure to come back for seconds and ask for your recipe. Enjoy!
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