It all started with an Instant Pot I purchased for myself a few years ago. I put it to the test for many dishes and my favorite was cooking frozen meats to perfection. Yes, frozen! But then I found a few easy instant pot VENISON recipes and I was hooked!
That said, I’m sure you could easily overcook something that was previously frozen in an instant pot, but the recipes below are the easiest venison recipes ever!
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Instant Pot Venison Recipe #1:: Lechon “Spanish Style” Venison
Ingredients
- 1-2 lbs frozen, bone-in venison roast (You can do a larger roast, but make sure it will fit in your Instant Pot frozen. If you don’t have bone-in, decrease the cooking time.)
- 2 c Mojo, a Spanish liquid marinade found in the ethnic section of the grocery store
Directions
- Place roast in Instant Pot. Add the mojo and seal the Instant Pot lid.
- Turn Instant Pot on and select the manual setting.
- Set cooking time for 90 minutes. 60 minutes for boneless.
- Allow natural pressure release, about 20 minutes.
The meat will be so tender you can shred it with a fork! You can use this recipe for so many dishes, but my favorite is to make black beans with brown rice and add the shredded venison on top. Add some pico de gallo and it’s complete!
Instant Pot Venison Recipe #2:: BBQ Pulled Venison
Ingredients
- 1-2 lbs frozen, bone-in venison roast. (You can do a larger roast, but make sure it will fit in your Instant Pot frozen. If you don’t have bone-in, decrease the cooking time.)
- 1 c of your favorite BBQ sauce
- 1 c water
Directions
- Place roast in Instant Pot. Add the BBQ sauce and water and seal the Instant Pot lid!
- Turn Instant Pot on and select the manual setting.
- Set cooking time for 90 minutes. 60 minutes for boneless.
- Allow natural pressure release, about 20 minutes
- Shred the meat and serve it just like BBQ pulled pork. Add more BBQ sauce to taste.
{More Recipes: The Easiest Crockpot Moose Roast}
Instant Pot Venison Recipes #3: Venison Stew
Ingredients
- 2 lbs venison roast, cut into 1-2 inch cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 c diced red potatoes diced into cubes.
- 2 c chopped carrots
- 1 package of Campbell’s Slow Cooker Beef Stew Mix
- 2 c water
{More Recipes: Venison Lumpia}
Directions
- Set Instant Pot to sauté. Add olive oil and minced garlic, cooking just a minute.
- Add cubed venison and cook for three minutes on each side to brown the meat. Turn off Instant Pot.
- Add cut vegetables to the Instant Pot.
- Add Campbell’s Slow Cooker Beef Stew package and water.
- Seal the lid on the Instant Pot, turn it on, and select manual.
- Set a timer for 30 minutes.
- Allow for a natural pressure release, for about 10 minutes, and then manually release the remaining pressure.
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