Instant Pot Venison Pot Roast Recipe

Name: Instant Pot Venison Pot Roast
Prep time: 5 min
Cook time: 155 min
Total time: 180 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 (2 pound) venison roast; 2 cups water; 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®); 1 pound baby potatoes (such as Little Potato Company®), halved; 1 (8 ounce) package baby carrots; salt and ground black pepper to taste

Cook Time: 155 minutes

Recipe for Venison Roast with Potatoes and Carrots

Ingredients:

1 tablespoon olive oil
1 (2 pound) venison roast
2 cups water
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick)
1 pound baby potatoes (such as Little Potato Company), halved
1 (8 ounce) package baby carrots
Salt and ground black pepper, to taste

Directions:

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saut function. Add olive oil and heat for 1 minute.
Sear the venison roast in the hot oil for 2 minutes on one side, then flip it over and sear for another 2 minutes. Cancel the Saut mode once done.
In a small bowl, combine the water and stew seasoning mix. Whisk until the seasoning is completely dissolved. Pour the mixture over the roast in the pot.
Close and lock the lid of the pressure cooker. Select High pressure according to the manufacturer's instructions and set the timer for 120 minutes. Allow 10 minutes for pressure to build up.
Once the cooking time is complete, release the pressure carefully using the quick-release method as per the manufacturer's instructions. This should take about 5 minutes.
Add the halved potatoes and baby carrots to the pot, spooning some of the sauce over them to coat. Close and lock the lid again.
Set the pressure cooker to High pressure again, and set the timer for 10 minutes. Allow 10 minutes for the pressure to build up once more.
When the cooking time is up, release the pressure using the natural-release method as per the manufacturer's instructions. This should take about 15 minutes.
Season with salt and pepper to taste before serving.

Nutrition Facts (per serving):

Calories: 275
Fat: 6g (7% Daily Value)
Saturated Fat: 2g (8% Daily Value)
Cholesterol: 114mg (38% Daily Value)
Sodium: 682mg (30% Daily Value)
Total Carbohydrates: 21g (8% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 2g
Protein: 33g (65% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 20mg (2% Daily Value)
Iron: 5mg (27% Daily Value)
Potassium: 324mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Note: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Instant Pot Venison Pot Roast is a savory, hearty meal that is perfect for those who enjoy the rich flavors of venison. This dish is made with tender venison roast, carrots, potatoes, and a flavorful beef stew seasoning mix, all cooked to perfection in an Instant Pot. It is a comforting dish that brings together the earthy taste of venison with the ease and speed of modern cooking technology. The result is a meal that is both satisfying and convenient, ready in just three hours.

History and Origin

Venison has been a popular meat throughout history, particularly in Europe and North America. Historically, venison was a food of the elite, reserved for royal feasts and hunters. Over time, it became more widely available, especially in rural areas where hunting was a common practice. In the United States, venison became associated with traditional outdoor cooking, especially in regions with large hunting populations like the Appalachian mountains, Midwest, and the Southern United States.

Regional Variations

Venison pot roast recipes can vary widely depending on the region. In the American South, for example, venison is often prepared with ingredients like okra and spicy seasonings. In contrast, Northern hunters may use more earthy vegetables such as root vegetables and mushrooms to complement the rich flavors of venison. Some regions also prefer using different cooking methods, such as slow-cooking or grilling, to achieve the tender texture that venison is known for. The Instant Pot version of this recipe reflects a modern adaptation of a traditionally slow-cooked dish, allowing for a quicker and more convenient cooking time.

Differences from Similar Dishes

Venison pot roast differs from its beef counterpart in several ways. The most notable difference is the flavor and texture of the meat. Venison is leaner and has a more intense, gamey flavor compared to beef, which is why it pairs well with bold seasonings and hearty vegetables. Another key difference is that venison requires careful cooking to avoid becoming tough, making the Instant Pot a perfect choice for achieving a fork-tender roast in a fraction of the time. Unlike beef, which can sometimes be cooked for long periods without losing tenderness, venison needs to be cooked properly to retain moisture and tenderness, making quick-pressure cooking an ideal method.

Where It's Typically Served

Venison pot roast is a dish commonly served in the fall and winter months, as it is hearty and comforting during cold weather. It is often found in rural kitchens, where hunting is a common practice, but it is also popular in restaurants that specialize in wild game or traditional American cuisine. This dish is typically served as a family-style meal, often accompanied by mashed potatoes, bread, or a side of greens. It's a favorite for festive occasions, particularly in areas where venison is easily sourced, like the Northern states or parts of the Midwest.

Interesting Facts

Venison is lower in fat and calories compared to beef, making it a leaner alternative for those looking for a healthier protein option.
The name "venison" originally referred to any type of game meat, but over time, it became synonymous with deer meat in particular.
In many cultures, venison is considered a symbol of outdoor heritage and is enjoyed in dishes that have been passed down for generations.
Cooking venison in a pressure cooker, like the Instant Pot, helps to retain moisture and flavor, making it an ideal method for game meats that can otherwise become dry or tough if overcooked.
The Instant Pot, which was originally designed to make cooking faster and more efficient, has become a popular tool for preparing traditional dishes in less time, while still delivering satisfying results.

Instant Pot Venison Pot Roast is more than just a meal its a nod to both tradition and modern convenience. With its rich history, regional variations, and the unique characteristics of venison, it is a dish that brings the outdoors into your kitchen with minimal effort and maximum flavor.

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FAQ about Instant Pot Venison Pot Roast Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the venison pot roast and vegetables for up to 3 months. Just make sure to let it cool down to room temperature before storing it.

Yes, you can substitute venison with other meats such as beef, pork, or lamb. The cooking times may need slight adjustments based on the type of meat you choose. For example, beef roasts generally require a bit less cooking time compared to venison.

Yes, the vegetables and meat are cooked at the same time, but in two stages. The meat is cooked first for 120 minutes, then the potatoes and carrots are added and cooked for an additional 10 minutes. This ensures that the meat becomes tender while the vegetables retain some texture.

If your venison roast is larger than 2 pounds, you can increase the cooking time slightly. For a 3-pound roast, for example, you might need to cook it for 130-140 minutes on high pressure, depending on your Instant Pot model. Keep in mind that the size of the roast affects the texture, so always check for tenderness before serving.

If you prefer a thicker sauce, you can remove some of the liquid after cooking and reduce it in a separate pan on the stove, or you can use a thickening agent like cornstarch or flour. To do this, mix a tablespoon of cornstarch with a little cold water and stir it into the sauce while simmering until it thickens.

Yes, you can make this recipe in a slow cooker or a regular pressure cooker. For a slow cooker, cook the venison on low for 6-8 hours or high for 3-4 hours, adding the vegetables halfway through the cooking time. For a regular pressure cooker, follow similar steps to the Instant Pot, but adjust the cooking time to suit the specific model of your pressure cooker.

Yes, if you prefer a milder flavor, you can reduce the amount of beef stew seasoning mix or opt for a milder seasoning blend. You can also omit any strong spices and use fresh herbs like thyme, rosemary, or parsley to flavor the roast without overpowering it.

If you don’t have beef stew seasoning, you can make a quick substitute by combining dried onion flakes, garlic powder, paprika, and a little salt and pepper. You can also add a splash of Worcestershire sauce for extra depth of flavor. Experiment with different seasonings to find your perfect mix!

Absolutely! You can add other vegetables such as mushrooms, parsnips, or turnips. Just make sure to chop them into uniform sizes to ensure they cook evenly along with the potatoes and carrots. Adding extra veggies can also enhance the flavor of the sauce.

Comments

Margie Kaminski

10/06/2025 01:52:54 PM

I followed this recipe EXACTLY except our venison was in 1lb roasts, so I used 2! It was very good, very tender. Three hours from start to finish, as stated.

ArtsyCake8033

11/06/2023 03:39:27 PM

We were given venison from a friend and had never made it - this recipe was wonderful! I replaced the beef stew seasoning with 2T Ox Tail Soup seasoning and received many compliments from the folks who eat venison a lot. I also had some issues cooking the potatoes and carrots in the Instant Pot so the second time we made it, we just did the meat. So very good. Thanks for this recipe - it's a keeper!

PerkySpice8900

12/16/2022 12:17:13 AM

I added a sliced red onion to the first cook. The onion added a rich flavor cooks down to a fine gravy. It adds no texture to the dish. But the flavor completely works with wild game dishes. The venison was excellent. I added celery cut into 4 inch sections with the second cook with the carrots and potato.

KelsyHamilton

01/05/2022 03:10:49 PM

This was delicious! It was my first meal in my new IP and it was so good! I used a can of beef broth and a packet of onion soup mix, cause that's what I had and it was so good! The only thing I will change for the next time is to reduce the amount of time the vegetables cook to maybe 7 or 8 minutes. The meat fell apart perfectly!

Wendy V

04/06/2024 01:42:18 PM

Probably the only thing I've used my Instapot so far is for making hard boiled eggs! I followed the recipe with the exception of cutting up 3 cloves of garlic, onions, celery, potatoes & carrots and added them to the 2nd stage. The roast, veggies & potatoes were done just right! I really impressed myself and husband. I will definitely be making this again plus I gained some self confidence in using my Instapot!

eggharbor

10/16/2020 12:39:56 AM

I followed the recipe mostly as written, except for the stew mix - I didn't have any, so I made up my own with what spices we had in the pantry - and I used beef stock instead of water. I can't believe how moist the venison was. I will definitely make it like this again. Thanks for the recipe!

Char Kerrio

12/18/2020 01:58:56 AM

I followed the recipe exactly except used beef broth and seasoned the meat with salt pepper and garlic powder when browning the meat! Omg!!! This turned out simply amazing! This is now my go to recipe! It was so tender and fall apart and the gravy was to dye for! Thank you so much! AMAZING!!!!!!!!!!!!!

Debbie Jones

04/12/2025 12:04:15 AM

It's delicious! My roast was a bigger so I did one au jus gravy mix and one half brown gravy mix in 2 c water. Only used black pepper since the mixes are salty. Also added a can of cream of celery soup along with the veggies: potatoes, carrots, celery, onion, mushrooms, red bell pepper and fresh garlic.

John

09/11/2025 12:06:34 AM

I made this tonight with a rump roast from a deer I harvested last season. It was absolutely incredible. Seriously, so good! I added sliced baby Bella mushrooms with the meat at the beginning.

Nathan Ramirez

12/20/2024 11:19:11 PM

This recipe just won dinner tonight.

Beau Snider

01/15/2024 02:46:28 AM

This was amazingly good, considering the brief amount of time that it cooked. Meat easily fell apart after cooking. And the vegetables weren’t too mushy. I reduce the time to 90 minutes for my 2.2 pound roast worked great.

SavvyLamb3601

12/12/2022 05:25:36 AM

Did it exactly as it said and it came out delicious! Well be doing this again

teach2pca

06/26/2022 12:28:35 AM

First venison recipe that I've ever made. (First time eating venison too!) We got it from a friend and weren't sure how to cook it. Glad I found this recipe; it was fabulous!! Even my picky eater ate seconds.

hnlong2017

02/09/2022 12:08:03 AM

Excellent recipe for the instapot! I did not use any racks (wasn't sure if I should or not but I did not). Our roast was 1.35 lbs so I cut the time down to 90 minutes. It was great and I will be making it again!

h7rh52sx77

01/30/2022 08:23:31 PM

Followed recipe exactly, and I’ve used a few other recipes and this one is by far the BEST !!!! Will use this one again. TOTALLY DELICIOUS 👍

Billie

11/06/2021 03:19:00 AM

I had elk venison steaks, so only cooked them for 1 hour. They turned out super tender. Will make this recipe again.

parks7carrie

11/01/2021 02:37:00 PM

This was my first time using an Instant Pot, so I followed the directions exactly. It turned out beautifully and my family loved it! My venison roast happened to be exactly 2 lbs and it was plenty for 5 of us. My husband told me not to change a thing!

Carrie Parks

11/01/2021 02:28:54 PM

Fantastic recipe, so easy! The meat fell apart, it was so tender. Just bought a new Instant Pot and was nervous about trying it, plus my daughter invited 2 surprise guests over for dinner! It was a complete success - they gobbled it down! I wouldn't change a thing about this recipe.

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