Instant Pot Venison Pot Roast

Ingredients:

• 2–3 lbs venison roast (shoulder or hind quarter)
• 2 tbsp olive oil
• Salt and black pepper (to taste)
• 1 tsp garlic powder
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (or venison stock if available)
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 4 large carrots, cut into chunks
• 4–5 medium potatoes, halved or quartered

Instructions:

1. Sear the Venison:
   • Set the Instant Pot to the “Sauté” mode. Add olive oil, and once hot, sear the venison roast on all sides until browned (about 2-3 minutes per side). Remove the roast and set aside.
2. Build Flavor:
   • In the same pot, add the diced onion and sauté until softened, about 3 minutes.
   • Add garlic and cook until fragrant (30 seconds).
   • Stir in tomato paste, Worcestershire sauce, and balsamic vinegar. Cook for another minute.
3. Deglaze and Add Liquids:
   • Pour in the beef broth, scraping any browned bits from the bottom of the pot.
   • Season with garlic powder, salt, and pepper to taste.
4. Pressure Cook:
   • Place the seared venison roast back into the Instant Pot. Add fresh rosemary and thyme sprigs on top.
   • Lock the lid and set the Instant Pot to “Pressure Cook” on high for 60–70 minutes, depending on the size of the roast.
5. Add Vegetables:
   • After the initial cooking time, do a quick release of the pressure. Add carrots and potatoes around the roast, making sure they’re submerged in the broth.
   • Re-seal the lid and cook on high pressure for an additional 10 minutes.
6. Natural Release and Serve:
   • Allow the pot to naturally release pressure for 10 minutes, then quick-release any remaining pressure.
   • Carefully remove the roast, slice it, and serve with carrots, potatoes, and a ladle of the savory broth.