Go Back
Instant Pot Venison Roast by Lindsey's Table

Instant Pot Venison Roast with Gluten Free Mushroom Gravy

Lindsey's Table
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 people

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.

Notes

For this recipe I used Pacific brand for the beef broth and cream of mushroom soup and Lea & Perrins Worcestershire sauce. The gluten free flour that I used was Cup 4 Cup Gluten Free Flour. I have tried other gluten free flour and starches to make gravy with but this brand of flour always makes the best and it turns out every time. If you choose to use another brand of gluten free flour, ensure that it contains the thickening agent Xanthan Gum. The cooking fat that I used to sear the roast in was beef tallow, but bacon grease would be a good option too.