Description
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.
Ingredients
- 1 tablespoon olive oil
- 1 (2 pound) venison roast
- 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
- 2 cups water
- 1 pound baby potatoes (such as Little Potato Company®), halved
- 1 (8 ounce) package baby carrots
- salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and let heat for 1 minute. Sear venison roast in hot oil for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Sauté mode.
- Place water in a small bowl and add stew seasoning; whisk until seasoning is dissolved. Pour mixture over 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; 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. Season with salt and pepper.
Prep Time: 5 mins
Cook Time: 2 hrs 35 mins
Total Time: 3 hrs
Servings: 6