Instant Pot Venison Roast With Potatoes
Instant Pot Venison Roast with potatoes is a perfect recipe for your Sunday roast or holiday dinner.
Note: Made in a 6-qt Instant Pot
Equipment
- Whisk
- Slotted spoon
Ingredients
- 2 pound (907 g) venison roast
- 1 tablespoon (15 ml) cooking oil
- 1/2 cup (118 ml) red wine
- 1/2 cup (118 ml) beef broth
- 1 tablespoons (15 ml) balsamic vinegar
- 1 tablespoon (2 g) dried rosemary
- 1/2 tablespoon (2 g) dried thyme
- 1 pound (454 g) baby potatoes
- 1/2 onion roughly chopped
- Salt & pepper to season
Instructions
- Rinse and pat dry the roast.
- Heat the Instant Pot on saute mode for 3-5 minutes. Add oil to the inner pot. Sear the roast on both sides, then remove it from the pot and turn off saute mode.
- Pour in the red wine, beef broth, and balsamic vinegar. Whisk the browned bits off the bottom of the pot. Let sit for 3 minutes for the alcohol to evaporate. Return the roast to the pot.
- Lock the lid. Press the Pressure Cook button and set the time to 40 minutes. It will take 5-10 minutes for the pot to come up to pressure.
- When the time is up, allow a 10 minute natural release. Add the potatoes and onions to the pot. Close the lid and set the time to 8 minutes. When the time is up, again allow a 10-minute natural release.
- Remove the vegetables and roast from the pot. Allow the roast to rest for 5 minutes before slicing. During this time, turn on saute mode and cook down the broth until slightly thickened.
- Serve the roast with the potatoes and onions, with sauce poured over the top.
Notes
- Overcooking can lead to a dry and tough venison.
- The size of your roast will also change the cook time. Mine was a 2 pound roast.
Nutrition
Calories: 473kcalCarbohydrates: 23gProtein: 53gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 147mgSodium: 289mgPotassium: 1318mgFiber: 3gSugar: 2gVitamin A: 38IUVitamin C: 24mgCalcium: 72mgIron: 6mg
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