Effortless Instant Pot Venison Pot Roast: Tender & Flavorful in a Flash

Venison, often perceived as a challenging meat to cook, can be transformed into a melt-in-your-mouth masterpiece with the help of the Instant Pot. This recipe for Instant Pot Venison Pot Roast takes the guesswork out of cooking venison and delivers a tender, flavorful, and satisfying meal in a fraction of the time compared to traditional methods. Say goodbye to tough, gamey venison and hello to a delectable pot roast that your whole family will love!

Why Use an Instant Pot for Venison Pot Roast?

The Instant Pot is a game-changer for cooking venison, especially tougher cuts like the shoulder or leg, which are ideal for pot roast. Here’s why:

* **Tenderizes Tough Cuts:** The high pressure environment of the Instant Pot breaks down the connective tissues in the venison, resulting in incredibly tender and juicy meat.
* **Reduces Cooking Time:** Compared to slow cooking or roasting in the oven, the Instant Pot significantly reduces the cooking time, making it a perfect option for busy weeknights.
* **Enhances Flavor:** The sealed environment of the Instant Pot traps moisture and flavors, allowing the venison to absorb the deliciousness of the broth, vegetables, and seasonings.
* **One-Pot Meal:** You can cook the venison and vegetables all in one pot, minimizing cleanup and maximizing flavor infusion.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to create this mouthwatering Instant Pot Venison Pot Roast:

* **Venison Roast:** 2-3 pound venison roast (shoulder or leg are best). Make sure to trim away any excess silver skin. The more silver skin you remove, the less gamey the meat will taste.
* **Olive Oil:** 2 tablespoons, for searing the venison.
* **Onion:** 1 large, chopped.
* **Garlic:** 4 cloves, minced.
* **Carrots:** 2 cups, chopped.
* **Celery:** 2 cups, chopped.
* **Potatoes:** 1.5 lbs, chopped (Yukon gold or red potatoes work well).
* **Beef Broth:** 4 cups (low sodium preferred, or substitute with venison broth if available).
* **Red Wine:** 1 cup (optional, adds depth of flavor. Cabernet Sauvignon, Merlot, or Pinot Noir work well).
* **Tomato Paste:** 2 tablespoons.
* **Worcestershire Sauce:** 2 tablespoons.
* **Dried Thyme:** 1 teaspoon.
* **Dried Rosemary:** 1 teaspoon.
* **Bay Leaf:** 1.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Cornstarch (optional):** 1-2 tablespoons, for thickening the gravy.
* **Cold Water (optional):** 2-3 tablespoons, for making a slurry with the cornstarch.

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create a delicious Instant Pot Venison Pot Roast:

**Step 1: Prepare the Venison**

* Pat the venison roast dry with paper towels. This helps to achieve a good sear.
* Season generously with salt and black pepper on all sides.

**Step 2: Sear the Venison**

* Turn on the Instant Pot and select the “Sauté” function.
* Add the olive oil to the Instant Pot and let it heat up for a minute or two until shimmering.
* Carefully place the venison roast in the hot oil and sear on all sides until browned (about 3-4 minutes per side). Searing creates a flavorful crust and helps to seal in the juices.
* Remove the venison roast from the Instant Pot and set aside.

**Step 3: Sauté the Aromatics**

* Add the chopped onion to the Instant Pot and sauté until softened and translucent (about 5 minutes).
* Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.

**Step 4: Deglaze the Pot**

* If using red wine, pour it into the Instant Pot and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). This adds flavor to the sauce and prevents the “Burn” warning.
* Add the tomato paste and cook for another minute, stirring constantly.

**Step 5: Add the Vegetables and Broth**

* Add the carrots, celery, and potatoes to the Instant Pot.
* Pour in the beef broth (or venison broth).
* Add the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf.

**Step 6: Cook the Pot Roast**

* Place the seared venison roast on top of the vegetables in the Instant Pot.
* Secure the Instant Pot lid and make sure the pressure valve is set to “Sealing.”
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 60-75 minutes, depending on the size of the roast. For a 2-pound roast, 60 minutes is usually sufficient. For a 3-pound roast, 75 minutes may be necessary. It’s always better to err on the side of slightly overcooking rather than undercooking venison, as it becomes more tender with longer cooking times.

**Step 7: Natural Pressure Release**

* Once the cooking time is up, let the Instant Pot release pressure naturally for 15-20 minutes. This allows the meat to rest and reabsorb its juices, resulting in a more tender and flavorful pot roast.
* After the natural pressure release, carefully release any remaining pressure manually by turning the pressure valve to “Venting.”

**Step 8: Shred the Venison and Thicken the Gravy (Optional)**

* Carefully remove the venison roast from the Instant Pot and place it on a cutting board.
* Shred the venison with two forks. It should be very tender and easy to shred.
* If you want to thicken the gravy, select the “Sauté” function on the Instant Pot.
* In a small bowl, whisk together the cornstarch and cold water to create a slurry.
* Slowly pour the cornstarch slurry into the Instant Pot while stirring constantly. Cook until the gravy thickens to your desired consistency.

**Step 9: Serve and Enjoy!**

* Return the shredded venison to the Instant Pot and stir to combine with the vegetables and gravy.
* Serve the Instant Pot Venison Pot Roast hot with a side of crusty bread, mashed potatoes, or a fresh salad.

Tips and Variations

* **Use High-Quality Venison:** The quality of your venison will significantly impact the final result. If possible, source your venison from a reputable butcher or hunter.
* **Trim Excess Silver Skin:** Removing the silver skin from the venison roast will help to reduce any gamey flavor.
* **Don’t Skip the Sear:** Searing the venison is crucial for developing a rich, flavorful crust and sealing in the juices.
* **Add More Vegetables:** Feel free to add other vegetables to the pot roast, such as parsnips, turnips, or mushrooms.
* **Use Different Herbs and Spices:** Experiment with different herbs and spices to customize the flavor of the pot roast. Some other options include bay leaf, smoked paprika, or garlic powder.
* **Add a Touch of Sweetness:** A tablespoon of brown sugar or maple syrup can add a subtle sweetness to the pot roast and balance the savory flavors.
* **Make it Spicy:** Add a pinch of red pepper flakes or a diced jalapeño to the pot roast for a touch of heat.
* **Wine Substitution:** If you don’t have red wine, you can substitute it with more beef broth or a tablespoon of balsamic vinegar.
* **Slow Cooker Option:** If you don’t have an Instant Pot, you can also make this recipe in a slow cooker. Sear the venison as directed, then transfer it to a slow cooker along with the vegetables, broth, and seasonings. Cook on low for 8-10 hours or on high for 4-5 hours, or until the venison is very tender.
* **Freezing Instructions:** Leftover Instant Pot Venison Pot Roast can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then warm in a pot on the stovetop or in the microwave.

Serving Suggestions

Instant Pot Venison Pot Roast is a complete meal on its own, but here are a few serving suggestions to enhance your dining experience:

* **Mashed Potatoes:** Creamy mashed potatoes are the perfect accompaniment to soak up the rich gravy.
* **Crusty Bread:** Serve with a loaf of crusty bread for dipping in the gravy.
* **Green Salad:** A simple green salad provides a refreshing contrast to the rich pot roast.
* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, or green beans are great side dishes.
* **Yorkshire Pudding:** For a truly special meal, serve with Yorkshire pudding.

Nutritional Information (Estimated)

The nutritional information for this Instant Pot Venison Pot Roast will vary depending on the specific ingredients used and portion sizes. However, here is an estimated nutritional breakdown per serving (based on a recipe using a 2.5-pound venison roast, 4 cups of beef broth, and the vegetables listed above, and divided into 6 servings):

* **Calories:** 450-550
* **Protein:** 40-50g
* **Fat:** 20-30g
* **Carbohydrates:** 20-30g
* **Fiber:** 5-7g

**Note:** This is just an estimate. For accurate nutritional information, it is best to calculate it based on the specific ingredients you use and your portion sizes.

Conclusion

This Instant Pot Venison Pot Roast recipe is a foolproof way to transform tough venison into a tender, flavorful, and comforting meal. The Instant Pot significantly reduces cooking time and enhances the flavor of the venison, making it a perfect option for busy weeknights or special occasions. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a delicious and satisfying venison pot roast that will impress everyone at the table!