Venison Roast Recipe Instant Pot: Tender Perfection in Minutes

I’ve perfected cooking venison roast in my Instant Pot, achieving tender perfection every time. This method reduces cooking time while maintaining the rich, gamey flavor that venison is known for. My technique combines a precise sear with controlled pressure cooking.

The result is a perfectly cooked venison roast that’s both flavorful and tender, ready in a fraction of the time required by traditional methods. Let’s explore how to achieve this culinary masterpiece in your own kitchen.

Ingredients for Venison Roast Recipe Instant Pot

Gather these premium ingredients for a rich, gamey venison roast that’s tender and flavorful.

[recipe_ingredient_scaler]

For the best results, choose a prime cut venison roast and trim any silver skin for even cooking. I’ve found that Costco often has excellent quality venison. Make sure your Instant Pot is at least 6-quart capacity to accommodate the roast and liquid. If you’re new to cooking venison, don’t worry—the Instant Pot makes it foolproof.

No red wine? You can substitute with additional beef broth and a splash of balsamic vinegar to maintain the rich flavor profile. Fresh thyme is ideal, but you can use dried thyme at one-third the amount if needed. The onion adds depth, but feel free to omit if you’re short on time. For an extra layer of flavor, you can add mushrooms or carrots to the pot with the venison.

This dish stores beautifully—cools completely, then refrigerates for up to 3-4 days. Reheat gently in the Instant Pot with a splash of broth to prevent drying. You can also freeze the cooked venison for up to 3 months—just thaw overnight in the fridge before reheating. Leftovers make amazing sandwiches when thinly sliced.

Step-by-Step Instructions for Venison Roast in Instant Pot

Follow these simple steps to achieve tender, fall-apart venison roast in your Instant Pot.

Step 1: Sear the Venison Roast

Start by heating the 2 tbsp Olive Oil in your Instant Pot using the “Saute” function on high heat. Once the oil is hot and shimmering, carefully place the 2 lb Venison Roast in the pot. Sear the roast for 2-3 minutes on each side until you get a nice brown crust. This step is crucial as it locks in the flavors. Remove the roast from the pot and set it aside.

You’ll notice the Instant Pot will start to smoke slightly during searing – this is normal and indicates you’re getting a good crust on the venison. Make sure to pat the roast dry before searing if it’s been sitting in its juices.

Step 2: Prepare the Cooking Liquid and Aromatics

Add the 1 whole Onion, sliced into thick rings, to the Instant Pot. Cook for 3-4 minutes until they start to soften and caramelize slightly. Then add the 4 cloves Garlic Cloves, smashed, and cook for another minute until fragrant. Be careful not to burn the garlic.

Pour in the 1 cup Red Wine and 1 cup Beef Broth, scraping the bottom of the pot to deglaze and release all the browned bits. This step adds depth to your dish. Add the 2 sprigs Fresh Thyme, 1 sprig Fresh Rosemary, and 2 leaves Bay Leaves to the pot.

Step 3: Pressure Cook the Venison

Return the venison roast to the Instant Pot, making sure it’s mostly submerged in the cooking liquid. If necessary, adjust the position of the roast. Season with 1 tsp Salt and 0.5 tsp Black Pepper. Close the lid, set the valve to “Sealing”, and press the “Meat/Stew” or “Manual” button and set the cooking time to 60-70 minutes at high pressure.

Let the pressure release naturally for 15-20 minutes after cooking, then quick-release any remaining pressure. The venison should be tender and easily shred with a fork. If it’s not tender, close the lid and cook for an additional 15-20 minutes.

Step 4: Rest and Serve

Remove the venison roast from the Instant Pot and let it rest on a cutting board for 10-15 minutes before slicing. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids. Skim off any excess fat from the surface. Slice the venison against the grain and serve with the strained cooking juices spooned over the top.

The venison should be incredibly tender, and the flavors should be rich and complex. The resting period allows the juices to redistribute, making the roast even more succulent.

Make-Ahead Tips for This venison roast recipe instant pot

Advance Preparation Tips

You can prepare the venison roast up to 2 days in advance by seasoning it with salt and pepper, then storing it in the refrigerator. I like to let mine sit overnight to allow the seasonings to penetrate the meat. On the day of cooking, take the roast out of the fridge about 1 hour before searing to let it come to room temperature.

Make-Ahead Cooking Liquid

The cooking liquid can be prepared ahead of time as well. You can chop the onion and smash the garlic cloves up to 1 day in advance. Store them in separate airtight containers in the refrigerator. You can even make the cooking liquid itself (without the wine and broth) and store it in the fridge for up to 24 hours. Simply reheat it in the Instant Pot before adding the other ingredients.

Partial Cooking Strategy

For busy days, you can partially cook the venison roast up to 50% of the total cooking time, then refrigerate or freeze it to finish later. To do this, cook the roast at high pressure for 30-35 minutes, let the pressure release naturally for 10 minutes, then quick-release. Store the partially cooked roast in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.

Reheating Tips

When reheating, use the Instant Pot’s \”Saute\” function on low heat and add a splash of beef broth to prevent drying. You can also reheat slices in the microwave using 30-second intervals at 50% power until warmed through. For best results, reheat the strained cooking juices separately and spoon them over the venison before serving. 🔥

Freezing and Reheating

If you want to freeze the cooked venison roast, let it cool completely in the cooking liquid, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then reheat in the Instant Pot with additional broth if needed. The result will still be tender and flavorful.