Instant Pot Italian Venison Recipe

Prep:

Cook:

Serves: 5-7

Use an Instant Pot or other digital pressure cooker to get all day results in less than an hour.

Printer Friendly Recipe By author of Timber 2 Table

One of the latest cooking methods making the rounds is the smart pressure cooker. Brands like Instant Pot and others offer a speedy way to get slow-cooker results in a fraction of the time. They work like an old-fashioned pressure cooker, but with simple push-button operation. They offer all-day results in a fraction of the time, making slow-cooked style wild-game meals possible any time, even on a weeknight. 

The flavors of the peppers, tomatoes and seasonings cook into the tender meat.

For this recipe, we made an Italian-style venison roast for sandwiches. What would have taken all day in a traditional slow cooker was done in 45 minutes in the Instant Pot. One of the great things about these pots is the ability to sear meat inside the pot instead of a separate pan, cutting down on time spent cooking and dishes to wash afterwards.

The Instant Pot allows you to both sear and pressure cook the meal in the same pot.

Serve the fall-apart venison topped with cheese on a sub or hoagie bun for a full meal.

Serve the meat topped with cheese on a hoagie or sub roll.

Ingredients

2-3 pound boneless venison roast
any cut

1 16-ounce can Italian seasoned diced tomatoes

1 16-ounce jar sliced pepperoncini peppers
with juice

8 ounces sliced mushrooms

1 tablespoon Italian-seasoning herb blend

Salt and pepper


Cooking Instructions

Begin by heating a tablespoon or two of vegetable oil in the Instant Pot set on the saute function. While the pot heats, season both sides of the roast with salt and pepper. Sear both sides, 3 to 4 minutes per side, until browned.

Turn off the saute function. Pour in the tomatoes, the entire jar of peppers, with juice, and add the mushrooms. Sprinkle over the Italian herb seasoning blend.

Simply sear the meat and pour in the remaining ingredients.

Seal the top and set the pressure cooker for 45 minutes. It will take a few minutes to build pressure, then the lid will seal and the cooking time will start counting down. When the time is up, release the steam valve and allow the pressure to go down. Remove the lid and use a pair of tongs to shred the cooked venison. Mix the venison, peppers and mushrooms well.

Serve on a hoagie or sub roll, topped with sliced mozzarella or provolone cheese. For a delicious, but messy, twist, dip the top bun of your sandwich in the juice before topping your sandwich.

 

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