Add the cubed venison roast and the pot roast pot roast seasoning to a large resealable bag. Shake well to evenly coat.

Add the olive oil to the instant pot and turn on saute function.

Sear the venison pieces for a few minutes then remove from the instant pot.

Add the onions and celery to the instant pot and sweat down until tender, then add the garlic.

Add the tomatoes and red wine vinegar, stir well scraping up an bits on the bottom (this adds great flavor).

Add the water and stir.

Add the meat back to the pot along with the potatoes and carrots.

Add the lid to the instant pot and turn the sealing lever to the seal position.

Press "Stew" button - or pressure cook for 35 minutes. Allow 10 minutes of natural release before carefully turning the lever to the vent position.

Remove the lid once the pressure has been vented and the little plunger has sunk back down (indicating that the pressure has gone).

Stir and serve.