Instant Pot Venison Pot Roast Recipes

INSTANT POT VENISON STEAK RECIPE

Steps:

• Remove butcher paper or plastic wrapping from frozen venison and place inside the pot.
• Sprinkle over one Tablespoon of onion soup mix per pound of meat.
• Pour one 14.5 oz. can of quality beef broth into the inner pot and lock the lid.
• Press the "Manual" button using high pressure and set the time for 90 minutes.
• When the 90 minutes are up, allow the instant pot to come to natural pressure release.
• When the float valve drops, open the lid and remove the meat.
• Serve alongside roasted vegetables or your favorite sides.

INSTANT POT VENISON ROAST

Steps:

• Add oil to the Instant Pot and press the Saute function.
• Rub salt and pepper over the roast. Use the Instant Pot to saute each side until the meat is brown all over.
• Pour beef stock into the pot, close the lid, and cook on high pressure for 140 minutes.
• Once cooked, wait for a natural release or use a manual Quick Release to discharge the pressure.
• Add the remaining ingredients and cook on high pressure for 15 more minutes.
• Once finished, wait for a natural pressure release.
• Place the roast on a cutting board to rest for a few minutes before slicing.
• Serve and enjoy!

INSTANT POT® VENISON AND VEGETABLE SOUP

Steps:

• Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
• Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
• Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
• Ladle into bowls and season with salt and pepper.

VENISON FRENCH DIPS IN THE INSTANT POT

Steps:

• Turn the Instant Pot on to Saute. While the Instant Pot heats, pat the roast dry, then season it and all sides with the salt and pepper. When the display on the Instant Pot reads "HOT", add the olive oil, then place in the seasoned venison roast. Brown for about 5 minutes, rotating it so that it browns on all sides.
• Remove the roast from the Instant Pot and set to the side on a plate. Add the butter, then the sliced onions. Sauté the onions for 5 minutes, stirring and deglazing the bottom of the pot twice during cooking.
• Return the venison roast to the Instant Pot, then pour in the broth, soy sauce, Worcestershire sauce, oregano, and garlic powder. No stirring is needed. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 75 minutes.
• When the cook time is complete, let the pressure naturally release. (If it hasn't finished releasing after 15 minutes, you can manually release the remaining pressure).
• Shred the meat with two forks (you can do this right in the pot if you like). Open the sub rolls and lay them flat on a baking sheet. Top them with some of the shredded meat, then with cheese. Place under the boiler until the cheese is melted and bubbly.
• Serve with the au jus (cooking liquid) for dipping.

PRESSURE COOKER VENISON STEW

Steps:

• Trim stew beef and cut into bite sized pieces (do not coat in flour).
• In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. Remove, and set aside.
• Add the onions, carrots, celery, garlic, onion powder and seasoned salt and sautee' until the onions begin to soften (about 3-5 minutes).
• Now, deglaze the aromatics with the wine and let it almost completely evaporate (don't worry, you are concentrating the flavor and removing the liquid).
• Add the meat, and beef broth. Stir everything together and add the potatoes on top (do not stir anymore) and sprinkle on rosemary.
• Pressure Cook on HIGH 15-20 minutes, use a natural pressure release (if the pressure has not come down by itself in 10 minutes, you can release the remaining pressure using the quick pressure release).
• In the meantime, in a small pan, melt the butter and stir in the flour. You will get a thick paste, continue cooking it until it turns from white to a light tan. Set aside and wait for pressure cooking to finish.
• When the cooking time has completed, open the pressure cooker, add the butter mixture stir and simmer everything together for 5 minutes before serving.

INSTANT POT® VENISON POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
• Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
• Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.