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Instant Pot Red Wine Venison Roast

Name: Instant Pot Red Wine Venison Roast
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: French American
Ingredients: 1 Tbsp. olive oil; 2.5-3lb. venison roast*; 1 and 1/2 cups dry red wine, like Cabernet; 2 Tbsp. balsamic vinegar; 1 Tbsp. herbs d’ Provence*; 1 + 1/2 tsp. salt, divided; 1 tsp. pepper; 1 yellow onion, cut into chunks; 4-5 carrots, cut into chunks; 3 parsnips, cut into chunks; about 5 gold potatoes, cut into chunks; 1 Tbsp. arrowroot powder (or cornstarch)

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Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.

You guys went BONKERS for my Instant Pot Venison Stew which was the inspiration for this Instant Pot Red Wine Venison Roast. And, I mean, for good reason because it’s tah-die-foorhh, honey. It’s the most one of the most popular recipes on the site. It even beat out the forever favorite Roasted Bone-In Chicken Thighs this winter.

Anywho, I begged Jared to get us some roasts this November when he harvested his Ohio buck. We just moved into our first home, so up until now, we’ve been relying on butchers to process our deer for us after J quarters them in the field. Processing a deer isn’t really too possible in a second story apartment, lol.

Back to the Instant Pot Red Wine Venison Roast. My stew recipe taught me that the Instant Pot is a one way ticket to tender venison town. It creates fall apart meat like no other. What I do to make this happen with a roast, is start by searing it as hard as I can on the saute cycle for 10 minutes. Then I add my braising liquid which is a good bit of red wine (the alcohol cooks out) some balsamic, and herbs d’Provence with a healthy amount of salt and pepper. The braising liquid combined with the pressure cooking powers of the IP are the magic here.

INGREDIENTS & KITCHEN TOOLS

The ingredients for this Instant Pot Roast are simple, yet give this recipe so much flavor with the most tender roast. Here is what you need:

Olive oil

Venison roast*

Dry red wine, like Cabernet

Balsamic vinegar

Herbs d’ Provence*

Salt, divided

Black Pepper

Yellow onion, cut into chunks

Carrots, cut into chunks

Parsnips, cut into chunks

Gold potatoes, cut into chunks

Arrowroot powder (or cornstarch)

NOTES:

Beef roast would work well, too!
Herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.
If you don’t want to use red wine, beef broth or stock could be used to substitute, however, I have not tested that method.

Kitchen Tools:

You don’t need much to complete this quick and easy venison roast recipe. Just some simple kitchen tools that I always recommend having on hand:

Instant Pot (of course!)
Sharp Knife
Cutting Board

venison seared in the instant pot on a white background with a tan linen

STEP BY STEP | INSTANT POT VENISON ROAST RECIPE

Step 1: Turn the Instant Pot to “Saute” for 10 minutes.

Step 2: After about 3 minutes, when it is hot, add the oil and then the venison roast.

Step 3: Sear both sides of the meat until browned.

Step 4: When the “Saute” cycle has finished, add the red wine, balsamic vinegar, herbs d’ Provence, salt and pepper.

Step 5: Place the lid on the Instant Pot. Make sure the knob is set to “Sealing”.

Step 6: Set the Instant Pot to “Pressure Cook” or “Manual” on “High Pressure” for 60 minutes.

Step 7: Allow the course to run and allow the Instant Pot to naturally release for 10 minutes then carefully perform a manual release.

Step 8: Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don’t worry if they’re not covered.

Step 9: Return the lid to the Instant Pot and turn the knob to “Sealing”. Set it to “Pressure Cook” or “Manual” for 10 minutes on High Pressure.

Step 10: Allow the cycle to run and immediately perform a manual or quick release.

Step 11: Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve.

Step 12: To make gravy, strain all of the pot juices into a medium sauce pot. Whisk in the arrowroot powder. Cook for 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to test seasoning level and stir in salt and pepper if desired.

NOTE:

If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.

venison seared in the instant pot on a white background with a tan linen with red wine in the pot

TIPS & TRICKS

The trick is to cook the meat on its own for an hour (1 hr). You then release the pressure, add the veggies and cook for 10 more minutes. That’s how you get fall-apart meat and not soggy veggies, friends. You’re going to LOVE this Instant Pot Red Wine Venison Roast.

If your roast is frozen, make sure you remove it from the freezer and let thaw overnight in the refrigerator.

HOW TO SERVE

We love serving this recipe as is, it is packed with veggies and the most tender and delicious meat. DON’T forget the gravy, it truly brings it all together. But, if you would prefer, you can leave the potatoes out of the instant pot and serve the roast and veggies over some creamy mashed potatoes.

venison seared in the instant pot on a white background with potatoes, parsnips and carrots

STORING & REHEATING

If you have some leftover roast and are wanting to pack it away for lunches throughout the week. Store in an airtight container in the fridge for 3-5 days. You can reheat in the microwave or stove top until warm.

Stick with me, kid. I’ll learn ya (J says this to me ALL the time, haha).

OTHER INSTANT POT RECIPES | VENISON RECIPES FOR THE INSTANT POT

If you love this recipe, you’ll LOVE my Instant Pot Venison Shepherd’s Pie. Make sure you also check out my Instant Pot Venison Stew Recipe, too! They are both easy to whip up and are sure to be a hit.

Lastly, you all have been LOVING my Venison Backstrap recipe, if you haven’t already, make sure you give it a try!