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Instant Pot Venison Roast Recipe

If you have an electric pressure cooker (like an Instant Pot), you must try this venison roast recipe.

Instant Pot Venison Roast Recipe

Serve the shredded venison roast and gravy sauce over a heaping pile of mashed potatoes or cooked noodles. This hot dish is comfort food at its finest!  (Photo courtesy of MEAT!)

Print Recipe

Here's a great recipe for a hot venison dinner with minimal prep. 

Use your preferred venison roast cut: shoulder, neck, etc. (Learn more about venison cuts here: Deer Diagram: Our Guide to Each Cut of Venison)

>> Shop MEAT! Vacuum Sealers

Serves: 8
Prep time: 10 minutes
Cook time: 2 1/2 hours


  • 2 tablespoons vegetable oil
  • 3-4 pounds venison roast, silverskin removed
  • 1 packet au jus gravy
  • 1 packet dry ranch dressing mix
  • 8 tablespoons butter
  • 2 bay leaves
  • 8 pepperoncinis
  • 1/3 cup pepperoncini juice
  • 3/4 cup beef broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch


  1. Place your venison roast on a cutting board and use a knife to remove any silver skin. Tip: Use a sharp flexible knife and a cutting board with non-slip rubber feet.
  2. Set Instant Pot to "sauté" and add vegetable oil. Heat 5 minutes and add venison roast, browning all sides, for about 10 minutes.
  3. To the Instant Pot, add au jus gravy mix, ranch dressing packet, butter, bay leaves, pepperoncinis, pepperoncini juice, and beef broth.
  4. Cover and cook on manual high temperature, high pressure for 1 hour 30 minutes.
  5. Once the hour and a half have passed, use natural release for 30 minutes then quick release remaining time.
  6. Remove meat from instant pot and shred. Bring the remaining liquid to a boil using the "sauce" setting.
  7. In a small bowl whisk together cornstarch and water. Add to sauce and cook until thickened.
  8. Add the venison back into the sauce and stir to coat. Serve with mashed potatoes.
  9. Refrigerate any leftovers. For long-term storage, consider vacuum-sealing your leftover venison roast and freezing it.

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