Instant Pot Venison Pot Roast Recipe

Venison roast: A lean and flavorful game meat that becomes tender when cooked under pressure.

Beef broth: Adds depth and richness to the dish, enhancing the flavor of the venison.

Onion: Provides a sweet and savory base for the roast.

Garlic: Adds aromatic depth and a hint of spice.

Carrots: Bring sweetness and color to the pot roast.

Potatoes: Add heartiness and absorb the flavors of the broth and herbs.

Tomato paste: Concentrated tomato flavor that enriches the broth.

Dried thyme: A fragrant herb that pairs well with rosemary and venison.

Dried rosemary: Adds a piney, earthy flavor that complements the venison.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When browning the venison roast in the Instant Pot, make sure to get a good sear on all sides. This not only enhances the flavor but also helps to lock in the juices, resulting in a more tender and flavorful pot roast. Use a high smoke point oil like canola or grapeseed oil for best results.

• venison roast - Substitute with beef chuck roast: Beef chuck roast has a similar texture and flavor profile, making it a suitable replacement for venison.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will be slightly lighter in taste.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can complement the dish well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar aromatic quality, though it will be less pungent.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• potatoes - Substitute with sweet potatoes: Sweet potatoes can add a different flavor profile and a touch of sweetness to the dish.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor, though the consistency will be less concentrated.

• dried thyme - Substitute with dried oregano: Dried oregano can offer a similar earthy and slightly minty flavor, making it a good alternative.

• dried rosemary - Substitute with dried sage: Dried sage has a robust and slightly peppery flavor that can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness but with a slightly different flavor profile that is less pungent.

• Allow the venison roast and vegetables to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• For short-term storage, transfer the cooled pot roast and veggies into airtight containers. Store in the refrigerator for up to 4 days.

• If you plan to freeze the venison pot roast, portion it into meal-sized servings. This makes it easier to thaw and reheat only what you need.

• Use freezer-safe bags or containers to store the portions. Remove as much air as possible to prevent freezer burn. Label each container with the date and contents.

• For optimal texture and flavor, consume frozen venison pot roast within 3 months.

• When ready to reheat, thaw the pot roast in the refrigerator overnight. This gradual thawing helps maintain the integrity of the meat and vegetables.

• Reheat the venison roast and veggies in a saucepan over medium heat, adding a splash of beef broth to keep it moist. Alternatively, use the microwave, stirring occasionally to ensure even heating.

• If you notice any off smells, discoloration, or changes in texture, it's best to discard the pot roast to avoid any risk of foodborne illness.

• Preheat your oven to 350°F. Place the venison roast and vegetables in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.

• For a quicker method, use the microwave. Place the venison roast and veggies in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes, stirring halfway through.

• If you have an air fryer, preheat it to 350°F. Wrap the venison roast and vegetables in foil and heat for about 10-15 minutes, checking occasionally to ensure they don't dry out.

• For stovetop reheating, add a bit of beef broth to a skillet over medium heat. Place the venison roast and vegetables in the skillet, cover, and heat for about 10-15 minutes, stirring occasionally.

• If you have a slow cooker, set it to low. Add the venison roast and vegetables with a splash of beef broth and heat for 1-2 hours until warmed through.

• Instant Pot: This is the main cooking device used to pressure cook the venison roast and vegetables, ensuring they become tender and flavorful.

• Sauté function: A feature of the Instant Pot that allows you to brown the venison and sauté the onions and garlic directly in the pot.

• Tongs: Useful for turning and removing the venison roast during the browning process.

• Wooden spoon: Ideal for stirring the ingredients and deglazing the pot to scrape up any browned bits.

• Cutting board: A surface for chopping the onion, garlic, carrots, and potatoes.

• Chef's knife: Essential for chopping the vegetables and mincing the garlic.

• Measuring cups: Used to measure the beef broth accurately.

• Measuring spoons: Necessary for measuring out the tomato paste, thyme, rosemary, salt, and pepper.

• Mixing bowl: Handy for holding the chopped vegetables before adding them to the Instant Pot.

• Ladle: Useful for serving the broth and vegetables once the dish is cooked.

• Serving platter: A plate for placing the venison roast and vegetables after cooking, allowing them to rest before slicing.

• Carving knife: Used to slice the venison roast after it has rested.

Pre-chop vegetables: Chop the onion, garlic, carrots, and potatoes in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought beef broth to save time on preparation.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly switch between modes.

Batch cook: Double the recipe and freeze half for a quick meal later.

Quick release: Use the quick release method after 10 minutes of natural release to save time.