Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 (2 pound) venison roast
- •2 cups water
- •1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
- •1 pound baby potatoes (such as Little Potato Company®), halved
- •1 (8 ounce) package baby carrots
- •salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and let heat for 1 minute. Sear venison roast in hot oil for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Sauté mode.
- Place water in a small bowl and add stew seasoning; whisk until seasoning is dissolved. Pour mixture over roast.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot; spoon sauce over them to coat.
- Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Season with salt and pepper.
Nutritional Facts
Per 6 servings
- Calories: 275
- Carbohydrate: 21g
- Fat: 6g
- Fiber: 2g
- Protein: 33g
- Sugar: 2g
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