Venison backstrap in an Instant Pot transforms this lean, flavorful cut into something extraordinary. The pressure cooking method breaks down the fibers, resulting in meat so tender it nearly dissolves on your tongue.
This approach preserves the natural richness of the venison while infusing it with deep, savory notes. A simple liquid base and aromatics enhance the flavor without overpowering the meat’s inherent character.
The process is straightforward: sear the backstrap, then let the Instant Pot work its magic. In under an hour, you’ll have a dish that rivals slow-cooked methods.
Serve with roasted vegetables or mashed potatoes to complete the meal. The results speak for themselves.
Ingredients for Backstrap Instant Pot
Lean, rich, and packed with flavor—this is what pantry staples and venison backstrap can do.
| Ingredient | Amount | Notes |
|---|---|---|
| Venison Backstrap 🦌 | 2 lb | Trimmed of silver skin, cut into chunks |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and sautéing |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Beef Broth 🥣 | 1 ½ cups | Low-sodium preferred for control |
| Red Wine 🍷 | ½ cup | Dry variety like Cabernet Sauvignon |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated flavor |
| Fresh Rosemary 🌿 | 2 tsp | Chopped, or 1 tsp dried |
| Fresh Thyme 🍃 | 2 tsp | Chopped, or 1 tsp dried |
| Bay Leaf 🌿 | 1 whole | Dried, removed before serving |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for texture |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best results |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami depth to liquid |
| Unsalted Butter 🧈 | 2 tbsp | For finishing sauce if desired |
The venison backstrap is the star—look for fresh, deep red meat with minimal fat. Local butchers or hunting suppliers often have the best cuts. If you’re buying frozen, thaw it completely in the fridge overnight. The beef broth can be swapped for venison stock if you’ve got it (hunter friends often share). Costco’s organic beef broth is my go-to for store-bought.
No red wine? Extra beef broth with a splash of balsamic vinegar works in a pinch. Fresh herbs are ideal, but dried at half the amount is fine—just add them earlier. The tomato paste can be skipped, but it adds a depth that’s hard to replicate. If you’re avoiding alcohol entirely, red grape juice with a splash of vinegar mimics the acidity.
Leftovers keep well for 4-5 days in the fridge, and the flavor actually improves. Freezes beautifully for 3 months—portion into airtight containers before freezing. The meat shreds easily after reheating, making it perfect for sandwiches or tacos the next day.
Why You’ll Love This Recipe
- Set It & Forget: I toss in the backstrap, onions, and broth, then walk away—Instant Pot does all the work.
- Garlic-Infused Richness: The garlic and beef broth turn the venison into this deep, savory dish that tastes slow-cooked.
- Weeknight Savior: Honestly, it’s my go-to after work—ready before the kids finish their homework.
- Leftovers for Days: One batch makes enough for two meals, and the flavor only gets better overnight.
Step-by-Step Instructions for Venison Backstrap in an Instant Pot
This method transforms tough venison into melt-in-your-mouth perfection with minimal effort.
Step 1: Sear the Venison Backstrap
Set your Instant Pot to the Sauté function on Normal/Medium heat. Add 1 tablespoon olive oil and let it heat for 2 minutes. Pat the 2 lb venison backstrap dry with paper towels and season it generously with 1.5 tsp kosher salt and 1 tsp black pepper.
Sear the venison in batches to avoid overcrowding. Cook for 3-4 minutes per side until deeply browned on all surfaces. The meat should develop a rich crust that seals in juices. Remove the venison and set it aside on a plate.
Step 2: Build the Aromatic Base
In the same pot, add the remaining 1 tablespoon olive oil. Toss in the finely diced yellow onion and sauté for 3-4 minutes until softened and slightly translucent. Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—just until the raw edge disappears.
Stir in the 2 tbsp tomato paste and cook for 1 minute. This step deepens the flavor base and prevents a raw tomato taste. Next, pour in the 0.5 cup red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
Step 3: Pressure Cook to Tender Perfection
Return the venison to the pot along with any accumulated juices. Add the 1.5 cups beef broth, 2 tsp fresh rosemary, 2 tsp fresh thyme, 1 whole bay leaf, and 1 tbsp Worcestershire sauce. Stir gently to combine.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. This timing ensures the venison becomes fork-tender while retaining moisture. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
Step 4: Finish with a Silky Sauce
Remove the venison to a cutting board and tent with foil. Discard the bay leaf from the pot. Set the Instant Pot back to Sauté on Low and let the cooking liquid simmer for 3-4 minutes until slightly reduced.
Whisk in the 2 tbsp unsalted butter until fully melted and incorporated. This creates a velvety, rich sauce. Taste and adjust seasoning if needed. Slice the venison against the grain into thick pieces and serve it smothered in the sauce.
Pro Tips For Making Backstrap Instant Pot
- Sear the Backstrap: I learned this the hard way—skipping the sear leaves the venison tasting bland. Use 2 tablespoons olive oil on high heat to get a deep brown crust on all sides before pressure cooking.
- Slice Against the Grain: Venison backstrap can get chewy if you don’t cut it right. After cooking, slice it thinly against the grain for the most tender bite.
- Skip the Overcrowding: Sounds weird, but it works: don’t pile all the backstrap in at once. Sear in batches to avoid steaming the meat, which ruins the crust.
- Use Cold Broth: After burning three batches, I finally figured out that hot broth can trigger the Instant Pot’s burn notice. Add cold beef broth to the pot after searing to prevent this.
Perfect Pairings for This Recipe
Side Dish Ideas
I love serving this with creamy mashed potatoes—the sauce soaks in beautifully. Roasted Brussels sprouts with a balsamic glaze add a nice contrast. For something lighter, try sautéed green beans with garlic and 1 tbsp olive oil. 🥗
Wine Pairings
A bold Cabernet Sauvignon stands up to the rich venison flavors. If you prefer white, a buttery Chardonnay complements the creamy sauce. For a budget-friendly option, Apothic Red is a crowd-pleaser.
Bread Options
Warm crusty bread is perfect for soaking up every last drop of sauce. I use sourdough from my local bakery. For a rustic touch, try garlic-naan—just heat it in the oven for 2-3 minutes. 🍞
Vegetable Pairings
Roasted carrots and parsnips with 1 tbsp honey and thyme add sweetness. A simple kale salad with lemon dressing cuts through the richness. Both balance the meal without overpowering the venison.
Nutrition Facts
Frequently Asked Questions
Can I use beef instead of venison backstrap?
Yes! Beef tenderloin or sirloin works perfectly as a substitute. Use the same cooking time of 25 minutes on high pressure for fork-tender results.
Do I need to marinate the meat first?
Marinating isn’t necessary for this method. The pressure cooking process naturally tenderizes the meat. However, a 30-minute soak in olive oil and herbs can add extra flavor if desired.
What if my Instant Pot doesn’t have a sauté function?
Sear the meat in a skillet first, then transfer to the Instant Pot with all other ingredients. The sear is crucial for developing deep flavor.
How do I know when the venison is done?
The meat should reach 145°F internally for medium-rare. After pressure cooking, it will continue to rise 5-10°F while resting. Use a meat thermometer for accuracy.
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