Instant Pot Venison Rump Roast, Potatoes and Cherry Gravy is a delicious pressure cooker recipe.  Enjoy this tender roast and baked potatoes smothered in a thick, tasty gravy loaded with bing cherries.

If there are any hunters in your family this is a great recipe to use up some of that wild game!  

This popular venison roast is cooked with potatoes and bing cherries.  The cherries and some beef broth provide the base for a wonderful gravy.

Instant Pot Venison Rump Roast with Potatoes and Cherry Gravy will impress your guests and delight your taste buds!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Venison Rump Roast with Potatoes and Cherry Gravy I turned the Instant Pot to the Saute Normal Function for 5 minutes.

Then I added some olive oil and threw in some chopped up yellow onion.

Next I added in the venison rump roast.

I seared the venison roast on all sides before removing it to deglaze the Pot.

After the venison roast was removed I poured in beef broth and deglazed by scraping any brown bits from the bottom of the Instant Pot.

This is a very important step to avoid the Burn message later when the Pot is coming to pressure.

Once deglazing was finished I poured in one can of bing cherries and juice.  I also added a bit of black pepper.

Next I put the venison rump roast on a trivet and surrounded it with potatoes.  I used red but you can use whatever you prefer.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 40 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.

After removing the lid I carefully transferred the roast and potatoes to a cutting board and draped them in tinfoil.

Once the venison roast was resting I drained off some of the liquid.  I left about 2 cups of liquid in the Pot.  I did not measure but just eyeballed it.

Then I turned the Instant Pot back on to the Saute Normal Function for 5 minutes and added two packets of gluten free brown gravy mix.

I stirred until it boiled and thickened.  Once it was boiling I turned the Pot off.

When the gravy was ready I sliced up the venison roast.

This pressure cooker rump roast was so tender and moist.  Serve it up with potatoes that were also cooked to the perfect tenderness in the Instant Pot.

Smother your serving in the thick cherry gravy before indulging.

Instant Pot Venison Rump Roast with Potatoes and Cherry Gravy was a delectable treat!  Add your favourite vegetable or side salad to complete the meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Wild Game Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Venison Rump Roast, Potatoes and Cherry Gravy:

• 2 tbsp olive oil
• 1/2 yellow onion chopped
• 2 1/4 lb venison rump roast
• 1 1/2 cups beef broth
• 398ml can bing cherries with juice
• 1/2 tsp black pepper
• 6 potatoes
• 50g gluten free beef gravy mix (2 packets)

How to Make Instant Pot Venison Rump Roast, Potatoes and Cherry Gravy:

1. Turn Instant Pot to the Saute Normal Function for 5 minutes.
2. Chop onion. Add olive oil and onion to Pot.
3. Add the venison rump roast and sear on all sides.
4. Remove roast when seared.
5. Add the beef broth to the Pot to deglaze. This means to scrape any brown bits from the bottom of the Instant Pot to avoid the Burn message when the Pot is coming to pressure.
6. Add the tin of bing cherries and juice.
7. Stir in the black pepper.
8. Place the roast on a trivet in the Instant Pot.
9. Arrange the potatoes around the roast.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 40 minutes.
11. Once the Instant Pot is done cooking, allow it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.
12. Remove the lid and carefully lift out the potatoes and roast. Move to cutting board and cover both with tinfoil.
13. Drain some of the liquid from the Pot. Reserve about 2 cups in the Pot.
14. Turn the Instant Pot to the Saute Normal Function again and add in the two packets of gluten free beef gravy mix. Stir until it boils and thickens.
15. When cherry gravy is ready slice the venison rump roast.
16. Serve and enjoy!