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Turn the Instant Pot to “Saute” for 10 minutes.
After about 3 minutes, when it is hot, add the oil and then the venison roast.
Sear both sides of the meat until browned.
When the “Saute” cycle has finished, add the red wine, balsamic vinegar, herbs d’ Provence, salt and pepper.
Place the lid on the Instant Pot. Make sure the knob is set to “Sealing”.
Set the Instant Pot to “Pressure Cook” or “Manual” on “High Pressure” for 60 minutes.
Allow the course to run and allow the Instant Pot to naturally release for 10 minutes then carefully perform a manual release.
Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don’t worry if they’re not covered.
Return the lid to the Instant Pot and turn the knob to “Sealing”. Set it to “Pressure Cook” or “Manual” for 10 minutes on High Pressure.
Allow the cycle to run and immediately perform a manual release.
Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve.
To make gravy, strain all of the pot juices into a medium saucepot. Whisk in the arrowroot powder. Cook for 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to test seasoning level and stir in salt and pepper if desired.