Electric Pressure Cooker Venison Ragout Recipe

Heat oil in the pot of a multi-functional pressure cooker (such as Instant Pot®) on the Saute setting. Saute onion carrots and garlic until onion is translucent about 5 minutes. Add red wine.

Lay venison into the pot; top with 1/2 the butter. Mix in salt pepper and red pepper flakes. Add crushed tomatoes. Close and lock the lid. Select the Stew setting according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water stirring occasionally until tender yet firm to the bite about 11 minutes. Drain and stir in the remaining butter.

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Remove venison and cut into bite-sized pieces; meat should be fall-apart tender. Mix venison back into the pot. Serve the ragout over the orzo.