Instant Pot Cooked Roast with Fresh Veggies—Time Suggestions?
I made a venison neck roast on Saturday night and want to turn the leftovers into a pot roast. I’m unsure about how long to cook already-cooked meat and at what temperature. I was thinking of trying 240°F for about an hour, adding in some baby potatoes and sweet onions. I couldn’t find any gravy mix without heading back out, so I’ll be using a can of beef gravy instead! 😅 Any advice?
That sounds like a delicious plan! Since your venison neck roast is already cooked, you really just need to warm it through and allow the flavors to meld with the veggies. For your Instant Pot, I’d suggest following this guideline:
Sauté Mode: Start by using the sauté function to lightly brown your baby potatoes and sweet onions for about 5-7 minutes. This will add some extra flavor.
Pressure Cooking: After sautéing, add the can of beef gravy (and a bit of water if needed for moisture) along with your cooked venison neck roast. Make sure everything is well combined.
Set for Pressure Cooking: Set the Instant Pot to cook on high pressure for about 10-15 minutes. Since the meat is already cooked, this short time will allow it to warm through without overcooking.
Quick Release: Once the timer goes off, do a quick release of the pressure.
Check for Doneness: After releasing the pressure, check the potatoes to make sure they’re tender and that the venison is heated through.
Using 240°F seems a bit low for pressure cooking; the high-pressure setting usually runs around 240°F in the Instant Pot, but cooking for too long at lower temperatures might not give you the desired results. Stick to the pressure cooking guidelines for the best outcome!
Enjoy your meal! 😊
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