INSTANT POT VENISON ROAST

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This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal.

PREP TIME10 minutes
COOK TIME1 hour30 minutes
TOTAL TIME1 hour40 minutes

1 tablespoon avocado oil
2 pound venison roast
salt and pepper
1 cup red wine
1/2 cup beef broth
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
5 sprigs fresh thyme

1 1/2 pounds baby potatoes, scrubbed but left whole
1/2 pound carrots, roughly chopped into 1 to 1.5" pieces
1 medium red onion, roughly chopped
8 ounces crimini mushrooms, halved

Place avocado oil in the insert of the Instant Pot and turn to Sauté mode.  Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.  Turn the Instant Pot off, add the red wine, broth, balsamic vinegar and herbs.  Place the lid on the Instant Pot, set the valve to the "sealing" position and cook on Meat/Stew mode for 70 minutes.  After 70 minutes, quick release the pressure, open the lid and add the potatoes, carrots, onions and mushrooms.  Close the lid again, reset the valve to "sealing" and set on Manual mode for 12 minutes.
Quick release the pressure and remove the venison from the Instant Pot. Let rest on a cutting board for 5-10 minutes before slicing.   Place the sliced venison on a serving platter and scatter the vegetables around it. Spoon the red wine sauce from the bottom of the Instant Pot on top of the venison and transfer any additional sauce to a small bowl or gravy boat for serving. 

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