Instant Pot Venison Rump Roast
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1
Peel and cut some potatoes and yellow onion. Slice some mushrooms.
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2
Add olive oil to the Instant Pot and select the saute function. Sear roast and then set aside.
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3
Add the onions and sliced mushrooms to the Pot and cook until onion is soft.
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4
Pour some beef broth into the Instant Pot and use it to deglaze the Pot.
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5
Place a trivet in the Pot and return the seared roast to the Pot.
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6
Dump some potatoes and carrots into a steamer basket and set it on top of the roast.
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7
Place the lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 32 minutes.
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8
When Pot is done cooking, allow it to natural release for 8 minutes before venting. Remove lid.
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9
Using oven mitts carefully remove steamer basket and pour the vegetables into a serving dish.
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10
Remove roast and trivet from the Pot. Add 3 packets of brown gravy mix to liquid in Pot and turn on the saute function. Stir until thickened.
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11
Slice the meat.
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12
Serve with the vegetables and gravy.
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