Instant Pot Venison Roast With Potatoes

🧂 Ingredients

• 2 pound venison roast
• 1 tablespoon cooking oil
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 tablespoons balsamic vinegar
• 1 tablespoon dried rosemary
• 1/2 tablespoon dried thyme
• 1 pound baby potatoes
• 1/2 onion

  roughly chopped
• Salt & pepper to season

Instructions

• 1 Rinse and pat dry the roast.
• 2 Heat the Instant Pot on saute mode for 3-5 minutes. Add oil to the inner pot.
  Sear the roast on both sides, then remove it from the pot and turn off saute
  mode.
• 3 Pour in the red wine, beef broth, and balsamic vinegar. Whisk the browned bits
  off the bottom of the pot. Let sit for 3 minutes for the alcohol to evaporate.
  Return the roast to the pot.
• 4 Lock the lid. Press the Pressure Cook button and set the time to 40 minutes. It
  will take 5-10 minutes for the pot to come up to pressure.
• 5 When the time is up, allow a 10 minute natural release. Add the potatoes and
  onions to the pot. Close the lid and set the time to 8 minutes. When the time is
  up, again allow a 10-minute natural release.
• 6 Remove the vegetables and roast from the pot. Allow the roast to rest for 5
  minutes before slicing. During this time, turn on saute mode and cook down the
  broth until slightly thickened.
• 7 Serve the roast with the potatoes and onions, with sauce poured over the top.

Nutrition Info