Enjoy this traditional daiquiri on the rocks or cold.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 3 hrs |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 (2 pound) venison roast
- 2 cups water
- 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
- 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.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 2 g |
| Sodium | 682 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I added a sliced red onion to the first cook. The onion added a rich flavor cooks down to a fine gravy. It adds no texture to the dish. But the flavor completely works with wild game dishes. The venison was excellent. I added celery cut into 4 inch sections with the second cook with the carrots and potato.
Did it exactly as it said and it came out delicious! Well be doing this again
First venison recipe that I’ve ever made. (First time eating venison too!) We got it from a friend and weren’t sure how to cook it. Glad I found this recipe; it was fabulous!! Even my picky eater ate seconds.
Excellent recipe for the instapot! I did not use any racks (wasn’t sure if I should or not but I did not). Our roast was 1.35 lbs so I cut the time down to 90 minutes. It was great and I will be making it again!
Followed recipe exactly, and I’ve used a few other recipes and this one is by far the BEST !!!! Will use this one again. TOTALLY DELICIOUS
This was delicious! It was my first meal in my new IP and it was so good! I used a can of beef broth and a packet of onion soup mix, cause that’s what I had and it was so good! The only thing I will change for the next time is to reduce the amount of time the vegetables cook to maybe 7 or 8 minutes. The meat fell apart perfectly!
I had elk venison steaks, so only cooked them for 1 hour. They turned out super tender. Will make this recipe again.
This was my first time using an Instant Pot, so I followed the directions exactly. It turned out beautifully and my family loved it! My venison roast happened to be exactly 2 lbs and it was plenty for 5 of us. My husband told me not to change a thing!
Fantastic recipe, so easy! The meat fell apart, it was so tender. Just bought a new Instant Pot and was nervous about trying it, plus my daughter invited 2 surprise guests over for dinner! It was a complete success – they gobbled it down! I wouldn’t change a thing about this recipe.
I followed the recipe exactly except used beef broth and seasoned the meat with salt pepper and garlic powder when browning the meat! Omg!!! This turned out simply amazing! This is now my go to recipe! It was so tender and fall apart and the gravy was to dye for! Thank you so much! AMAZING!!!!!!!!!!!!!
I followed the recipe loosely, used four cubes of beef boullion rather than the recommended. Was absolutely awesome, made fantastic gravy as well.
I used a little over 2 lbs of venison steak in this recipe. I followed the recipe for everything except I only cooked them for an hour. They were so tender and my hubby said it tasted amazing. My 6 yr old even was raving about it. I did add the potatoes and carrots at the end. But this will be my go to recipe for venison! Thank you
I followed the recipe mostly as written, except for the stew mix – I didn’t have any, so I made up my own with what spices we had in the pantry – and I used beef stock instead of water. I can’t believe how moist the venison was. I will definitely make it like this again. Thanks for the recipe!
This was amazing! I was a little hesitant to follow the recipe because pressure cooking on high for 120 minutes seemed so long but it came out perfect. The venison was so tender and basically fell apart! Hubby approved too!
I followed this recipe EXACTLY except our venison was in 1lb roasts, so I used 2! It was very good, very tender. Three hours from start to finish, as stated.