Instant Pot Venison Roast is the only way that I cook venison now. Every time I cook a roast in the instant pot its so tender and juicy that it falls apart when it’s done cooking. I wanted to post my instant pot venison roast recipe because I know some of you have a freezer full of deer meat from hunting season, and now is the perfect time to cook that meat with the cooler months here. Plus, venison contains immune supporting zinc which we all need right with flu and cold season.
Recipe Inspirations
Growing up my grandparents always had deer meat from my grandfather’s hunting. My grandmother would make deer meat with gravy for Sunday dinners, and it was so good, especially piled on top of her homemade mashed potatoes. She traditionally cooked this meal on the stove or with a slow cooker, but I have converted it to an Instant Pot recipe using gluten free ingredients.
My grandfather no longer hunts, but thankfully, I married into a family where my sister-in-law’s husband keeps my freezer in stock. I pray every year that he will get a deer so I can enjoy this comforting, nostalgic meal. (No joke!) Even though I grew up around hunting and would help my grandfather prep the deer for processing, I am not a hunter or very outdoorsy. I love nature and it’s beauty, but I prefer to admire it from the rocking chair on my back porch.
Recipe Tips
Before cooking this recipe, I allow the venison roast to thaw in the refrigerator for 48 hours because I want to sear it and lock in the juices. You can make this recipe with a frozen roast, but I would increase the pressure cooking time to 90 minutes. I use vinegar in my venison recipes to help diffuse the “game taste” that some people don’t like. I have tried making it with and without vinegar and there is a subtle difference in the taste. Another addition I like to add to cooking any red meat roast is Trader Joe’s Umami Seasoning Blend. It’s a seasoning blend that contains: dried porcini mushrooms, white button mushrooms, onions, mustard seed, crushed red pepper, thyme, salt, and pepper. It adds a kick of flavor that pairs so well with red meat.
Venison Benefits
Venison is a lot healthier for you than beef and it can be used in substitution to beef when cooking. It is a lean source of protein and contains vitamins and minerals that our brain and immune system need. If you would like to learn more on the health benefits of venison, check out Dr. Axe’s article here.
If you like instant pot recipes then check out my Hamburger Mac & Cheese here.
Instant Pot Venison Roast with Gluten Free Mushroom Gravy
Equipment
- 1 Instant Pot
Ingredients
- 1 onion
- 4-5 garlic cloves
- 1.5 pounds baby potatoes
- 6-7 carrots
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1 teaspoon pink salt
- 1 teaspoon black pepper
- 1 teaspoon Trader Joe's Umami Seasoning Blend (optional)
- 2-4 tablespoons cooking fat
- 1 (2-3 pound) venison roast
- 3 cups beef broth gluten free
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce gluten free
- 12 ounce cream of mushroom soup gluten free
- 1/4 -1/2 cup of Cup 4 Cup Gluten Free Flour
Instructions
- Cut onion into quarters, set aside.
- Peel and smash garlic cloves, set aside.
- Wash baby potatoes, set aside.
- Peel carrots and cut them into large bite size pieces, set aside.
- In a small mixing bowl, add granulated onion, granulated garlic, pink salt, black pepper, and Trader Joe's Umami Seasoning Blend, blend spices together.
- Turn instant pot on and set to "sauté."
- Add 2 tablespoons of cooking fat to instant pot.
- While the cooking fat is heating up, rub spice mixture over the entire roast.
- Place roast in instant pot and allow it sear for 3-4 minutes. (Do not move it.)
- Rotate the roast to all sides and allow each side to sear for 3-4 minutes, until all sides are browned. (May need to add the additional cooking fat for the searing process.)
- Remove roast from pot and add 1⁄2 cup of broth to deglaze the surface of the pot.
- Add in the remaining broth, red wine vinegar, Worcestershire sauce, cream of mushroom soup and whisk together.
- Place the roast back in the pot along with onion, garlic, baby potatoes, and carrots.
- Place lid on pot, turn to locked position, and set vent to sealed position.
- Manually switch pot to "pressure cook" for 60 minutes.
- When cooking time is complete, allow pot to naturally release for 20 minutes.
- After the 20 minutes is over, turn the vent to venting position and allow steam to vent until the floating valve drops.
- Turn lid to unlock it, and remove it from the pot.
- Remove the roast and vegetables from the pot onto a large platter and shred the roast into chunks using 2 forks.
- Using a slotted spoon, strain through the broth removing small bits of vegetables, until broth is smooth.
- Switch instant pot to "sauté" mode and allow broth to come to a boil. (This takes about 5 minutes.)
- Once broth is boiling, remove 1 cup of broth from the pot into a small mixing bowl.
- Slowly add 1⁄4 cup of gluten free flour to the removed cup of broth continuously whisking until the entire 1⁄4 cup of flour has been added and a slurry has formed.
- Add the slurry back to the instant pot continuously whisking until broth thickens and gravy forms for about 5 to 10 minutes.
- If you want the gravy to be thicker, repeat steps 22 through 24 again with an additional 1⁄4 cup of flour.
- Pour gravy over venison roast and serve.
