This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal. Pressure cooking the meat results in a tender, pull apart texture that sits in a delicious red wine balsamic sauce.

This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

There are few other meals more comforting and cozy for winter than a tender, juicy, fall-apart roast and that’s exactly what this Instant Pot venison roast is.

Bathed in red wine balsamic sauce with fresh rosemary and thyme it’s as flavorful as it is aromatic. Better yet, the potatoes and vegetables to serve with it are cooked right in the Instant Pot as well. It’s a one pot meal that trumps all others!

I first tasted venison in 8th grade at a New Year’s Eve party with my best friend at the time. We were at her parents’ friends’ house and while I have zero recollection of what we did that night 25 years later, I do vividly remember tasting the venison appetizer on the table.

Spoiler: I was not a fan.

venison roast in the Instant Pot with fresh herbs before cooking

Because of that first impression, I avoided any chance to try venison again for many, many years.

In fact, I think my first taste after that time at 13 was actually about 5 or 6 years ago.

I was at the gym and someone was offering extra venison sausage from their successful hunting season.

I happily took the opportunity for free food (how can you say no to meat as local as that?!) and remember loving that venison sausage.

The problem with venison is it’s almost impossible to find unless you know someone that hunts.

My husband does not hunt.

Heck, he wouldn’t even shoot the stupid woodpecker who was singlehandedly destroying all the trim on our house with a BB gun let alone shoot a deer.

Luckily, my brother and his friends do and this venison roast was one of three cuts he so lovingly gifted me this year from the buck a friend of his shot last season. He also supplies me with ample American woodcock that’s like bird-candy when seared — I’m a lucky sister.

You may be able to find ground venison more easily and if that’s the case, try these baked venison meatballs instead!

baby potatoes, carrots, onions and mushrooms to go with pressure cooked venison roast

I’ll admit, this roast was the last cut I decided to cook not being nearly as excited about it as I was the flank and venison backstrap he had given me.

But, the assumption that the roast would be my least favorite was definitely a misguided one.

You know what they say…

Since venison can be quite a bit leaner than other roasts, I decided pressure cooking in the Instant Pot was the perfect method.

It makes quick work of bigger, tough cuts of meat and has this amazing ability to convert them into tender, fall-apart, melt in your mouth kinds of dishes.

And what it did for this venison roast with some red wine, beef broth and balsamic vinegar was just that.

tender pressure cooked venison roast with potatoes, carrots, mushrooms and onions

HOW TO MAKE VENISON ROAST IN THE INSTANT POT

You’ll need the following ingredients for this easy, one-pot venison roast meal:

  • 2 – 2.5 pound venison roast
  • avocado oil
  • salt and pepper
  • red wine
  • beef broth
  • balsamic vinegar
  • fresh rosemary
  • fresh thyme
  • baby potatoes
  • carrots
  • mushrooms
  • onion

There are two steps to making the full meal.

Step 1 is searing and cooking the venison roast in the Instant Pot.

Step 2 is adding the potatoes and vegetables to the Instant Pot to finish cooking.

While step 2 is optional if you only want to make the venison roast itself, it’s an extra 12 minutes of cooking and the result is a complete meal that will feed the family!

juicy and tender venison roast cooked in the Instant Pot with potatoes, mushrooms, onions and carrots in a red wine balsamic sauce

STEP 1 – BROWN & COOK THE VENISON ROAST

Season the roast liberally with salt and pepper.

Add the avocado oil to the Instant Pot on sauté mode. Once hot, place the venison roast in the Instant Pot and sear until browned on all sides.

This will take about 10 minutes to get a nice golden brown on each side but it’s so worth it for the extra flavor it brings to the finished roast.

Once browned, add the red wine, broth and balsamic vinegar along with the rosemary and thyme.

Place the lid on the Instant Pot setting the valve to the “sealing” position and cook on the Meat/Stew mode for 70 minutes.

Quick release the pressure when done cooking and remove the lid.

Red wine balsamic venison roast is a simple served with carrots, onions, mushrooms and potatoes and cooked in the Instant Pot until fork tender.

STEP 2: ADD THE POTATOES & VEGETABLES

Add the prepared potatoes, carrots, onions and mushrooms to the Instant Pot along with the roast.

Replace the lid, set the valve to “sealing” again and cook on manual mode for another 12 minutes.

Quick release the pressure when done cooking. Transfer the roast to a cutting board and let it sit for 10 minutes before slicing.

To serve, plate the sliced roast and scatter the potatoes and vegetables around it on a serving platter.

Spoon a good portion of the sauce from the Instant pot on top of the roast and pour the rest into a bowl or gravy boat for serving.

This easy Instant Pot venison roast is cooked along with baby potatoes, mushrooms, carrots and onions for a comforting winter meal all made in one pot.

I initially hemmed and hawed over purchasing an Instant Pot a few years back but recipes like this are what make it totally worthwhile.

We earn a commission if you make a purchase, at no additional cost to you.
04/10/2024 07:56 am GMT

Its ability to take big pieces of meat (even tough ones like venison can be) and turn them into succulent finished dishes like this is truly an impressive feat.

Along with my Instant Pot coconut pork and Instant Pot brisket, this pressure cooked venison roast is now an all-time favorite.

And while this veal brisket is braised in the oven rather than using a pressure cooker, if this roast speaks to you I think you’ll also love that recipe.

Next up, I want to try a venison stew and this one looks amazing. Now I just need a consistent and reliable venison source!

Don’t have access to venison? Try Instant Pot pot roast and use beef instead.

You can also check out my web story for how to make venison roast in the Instant Pot for more details on this recipe!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.64 from 193 votes

Instant Pot Venison Roast

Servings: 6 servings
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Instant Pot venison roast
This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal.

Ingredients 

  • 1 tablespoon avocado oil
  • 2 pound venison roast
  • salt and pepper
  • 1 cup red wine
  • 1/2 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 1 1/2 pounds baby potatoes, scrubbed but left whole
  • 1/2 pound carrots, roughly chopped into 1 to 1.5″ pieces
  • 1 medium red onion, roughly chopped
  • 8 ounces crimini mushrooms, halved

Instructions 

  • Place avocado oil in the insert of the Instant Pot and turn to Sauté mode.
  • Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.
  • Turn the Instant Pot off, add the red wine, broth, balsamic vinegar and herbs.
  • Place the lid on the Instant Pot, set the valve to the "sealing" position and cook on Meat/Stew mode for 70 minutes.
  • After 70 minutes, quick release the pressure, open the lid and add the potatoes, carrots, onions and mushrooms.
  • Close the lid again, reset the valve to "sealing" and set on Manual mode for 12 minutes.
  • Quick release the pressure and remove the venison from the Instant Pot. Let rest on a cutting board for 5-10 minutes before slicing.
  • Place the sliced venison on a serving platter and scatter the vegetables around it. Spoon the red wine sauce from the bottom of the Instant Pot on top of the venison and transfer any additional sauce to a small bowl or gravy boat for serving.

Nutrition

Serving: 1SERVINGCalories: 484kcalCarbohydrates: 33gProtein: 59gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 171mgSodium: 241mgFiber: 4gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




37 Comments

  1. 5 stars
    So let me start off by saying that this was the best venison roast I’ve ever had! We eat a lot of venison and I’m always looking for different ways to make it. It was phenomenal! 🙏
    I did adjust slightly as follows:
    Before searing, I heavily seasoned with salt, pepper, and garlic powder.
    I omitted the rosemary and thyme (only because my people don’t like them).
    After the 70min, I allowed a 20min natural release, then followed the test of the recipe.
    I made gravy with the remaining liquid while the meat rested.

    1. Hi Julie – Will two roasts even fit in your Instant Pot? If you’re able to fit both together, you can try 75-80 minutes to start. I’m really not sure on this as I’ve never cooked two separate small roasts in the IP at the same time. You don’t really want to treat it like a 4 pound roast as they’ll likely dry out but I’m assuming they will need longer than the stated recipe time. Safest bet is to start with 75-80 minutes and check the tenderness. You can always add more time if necessary.

  2. I’ve made this twice already and it never disappoints. It is my official “go to recipe” when I don’t know what else to make. I am making it a third time to serve at a dinner party tomorrow night. Each time, I followed the recipe exactly, with the exception of keeping my carrots and onions a little larger. Thank you so much for sharing this recipe!!

  3. This was so easy and turned out much better than any other venison recipe I have tried. The only change would be to add some flour or corn starch to thicken the juices into gravy. Or better yet, brown the venison with dredged flour and it would thicken itself in the instant pot.

  4. Can this be made if the venison roast is frozen? I have cooked chicken from frozen in my instant pot, but I am unsure if venison will turn out poorly because it wouldn’t be sautéed on all sides?

    1. You can probably reduce the initial cook time to 60-65 minutes but it shouldn’t make too much of a difference.