If you are looking for a quick and easy, dump and go instant pot venison roast recipe, give this one a try. With about 5 minutes of prep time, and only a few ingredients, this deer roast recipe will become one of your family’s favorite healthy meals.
In my house, we cook deer meat for at least 75% of our meals. We haven’t had a beef roast in many years, but this venison roast recipe should work well for many types of read meat roasts. Cooking a venison pot roast ingredients include the deer roast, seasoning, beef broth, pepperoncinis, and optional veggies. The key to this delicious meal is using a pressure cooker. If you would like to throw in some potatoes and carrots, an additional bowl (Pyrex works well) or instant pot tray for the veggies is a nice way to preserve the vegetable flavor (veggies cooked in pepperoncini juice taste like pepperonicinis).
One of the biggest complaints I hear about roast, is that the meat tastes dry. One solution is to sear the outside edges of the roast by pan frying before cooking the roast in the oven or crock pot. I have tried this method many times without luck. Then I discovered how wonderfully moist and tender a roast is when cooked in a pressure cooker. Roast cooked in a pressure cooker does not dry out like a crockpot or oven roast, but just as tender as a slow cooked roast. There is also no need to sear the outside edges, making an instant pot roast one of the easiest Instant Pot dump and go recipes.
Any type of roast will work well with this recipe. Our local butcher does not label the specific types of deer roast when processing, and honestly, I can’t really taste any difference between the different cuts of roast. All of the cuts of meat are equally delicious, even with a lean meat like deer or other wild game. Personally, I would use the cheapest cut possible if I were paying for beef or pork.
To cook a venison roast in an instant pot, simply place a 2-4 pound venison roast in the bottom of the instant pot pan. Add the beef broth and canned pepperoncinis with juice. Season the roast with salt, black pepper, onion powder, and garlic powder. Dollop horseradish on top of the roast. Insert optional tray or bowl to place potatoes and carrots in. Place optional veggies in the bowl and season with a bit of salt and pepper if desired. Place the lid on instant pot, make sure the pressure release dial is set to sealing, and pressure cook for 20 minutes for thawed roast or 30 minute for a frozen roast. I usually prep this deer pot roast recipe in the morning before going to work, so I use a delay setting of about 8 hours. To keep the meat cold, I use a frozen roast, and dilute 4 beef bullion cubes in about 1/2 cup of water and add 7 cups of ice (in place of the 4 cups of beef broth). A general rule of thumb for substituting ice for water is to replace 2 cups of ice for every 1 cup of water. (This equates to about the same volume of liquid.) Ice will help keep the meat cold throughout the day, until the delay I set ends about 1 hour before I get home from work. I choose to delay the cooking, because I don’t want the vegetables simmering all day using the “keep warm” function. Pressure cooking the veggies for 20-30 minutes is already cooking them quite a bit, but simmering all day in addition to that creates mushy veggies. In my opinion, food sitting in the “keep warm” mode for 9 hours allows the food to cool down too much for my liking. I prefer my food to be as hot as possible, which is why I utilize the “delay start” function.
After the roast is cooked, you can pull your veggies and meat out, and cut them for serving. I throw my meat and veggies on the same serving platter, which helps suggest to my kids that they need to take at least one slice of meat AND veggies. For lunch leftovers, I put large chunks of meat and veggies into one dish, and my husband likes a couple of non-cooked pepperonicins thrown in with his meal. My husband works construction, and uses an electric lunchbox (Amazon affiliate link) to warm up leftovers. This electric lunchbox has been one of his favorite accessories to take to work. After eating cold lunches for 20 years, he REALLY loves being able to eat a warm lunch on the jobsite.
If you have a picky eater in your family (or have little kids), I promise this venison roast recipe will quickly become a family favorite. My family often fights for the left overs to take for lunch the next day! This is one of the most popular recipes in my house, and I love how the ingredient list is healthy. The best part is that the recipe is quite forgiving, and you do not need to be a good cook or spend a long time in the kitchen for this recipe to taste delicious (think dump and go)! If you like this recipe, check out our venison tater tot casserole, easy venison stroganoff recipe, venison chili recipe, the best venison burgers recipe, or homemade biscuits and venison gravy recipe!
Venison Roast Recipe
- 1 Pressure cooker
- 2-4 pouond venison roast deer, elk, beef, or pork all work well with this recipe
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder can substitute for fresh onion
- 1 tsp garlic powder can substitute for minced garlic
- ¼ cup horseradish
- 1 jar pepperoncinis
- 4 cups beef stock
- 3-4 pounds potatoes and carrots
- Place frozen or thawed roast in the bottom of the pressure cooker2-4 pouond venison roast
- add pepperonicinis (optional: keep a couple to the side for leftovers)1 jar pepperoncinis
- add beef broth (and/or ice if delaying cook time)4 cups beef stock
- Season top of roast with salt, pepper, onion powder, garlic powder1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder
- dollop the top with horseradish¼ cup horseradish
- Add optional tray and veggies (on top of roast, out of the broth and pepperoncini juice)3-4 pounds potatoes and carrots
- Seal and cook on high pressure for 20 minutes for thawed roast, 30 minutes for frozen roast
- Allow time for natural pressure release from Instant Pot
- If you like this recipe, please comment and rate at the bottom of the page. Thank you!