Instant Pot Deer Roast

Ever since my mom got me an Instant Pot for Christmas I’ve been utterly obsessed with it! I’ve made the Cranberry Chicken recipe in it, rice, steamed squash and onions, corned beef, and now: instant pot deer roast!

We had a deer roast the other night that needed to be cooked and I knew I wanted to make it in the IP (because I want to make everything in it haha), so I did a little research on how long in general to cook a roast in the IP, and winged it from there. I didn’t have beef stock for the liquid, but beef bullion cubes work just as well. We only had onions and corn for veggies this time around; I was planning on putting carrots and mushrooms in there as well, but the ones we had were kinda questionable, so they went to the goats instead 🙂

I threw everything in the IP along with some spices and hoped for the best. And it turned out really freaking good! Way better than I had thought. I love when food does that, especially when you improvise. It was even better the next day after everything sat in its juices in the fridge.

Print Recipe
Instant Pot Deer Roast Yum
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Turn the Instant Pot on to saute. Pour the oil on the bottom and brown all sides of the roast. When it's done browning take the meat out and put it on a plate to rest (I usually just go ahead and shut the IP off after taking the meat out just because I don't want the little drippings to get burnt).
  2. Using a wooden spatula, unstick the little pieces of dripping from the bottom of the pot. Add in the beef stock, then place the meat back in. Add the veggies, then cover the top of the meat with the salt and pepper and red pepper, and then the minced garlic.
  3. Cover the IP and set it to Manual for 60 minutes (if you have a bigger roast add more time, less for a smaller roast). Make sure the valve on the lid is set to seal.
  4. Once the timer goes off, just let everything sit in the IP for another 10-15 minutes, then carefully release the valve. Take the meat out and shred it, then mix everything back together.

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