Instant Pot® Venison and Vegetable Soup

Your frozen ground venison needs no defrosting when you use this easy recipe for venison and vegetable soup in your Instant Pot®.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 192 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cups beef broth
• 1 (28 ounce) can crushed tomatoes
• 2 carrots, sliced
• 2 cups cubed potatoes
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 medium onion, chopped
• 2 teaspoons Italian seasoning
• 1 cup frozen corn
• 2 ribs celery, sliced
• 1.5 cups water
• 0.5 cup frozen peas
• 1.5 pounds frozen ground venison
• 0.5 cup frozen green beans

Recipe Instructions

Step 1

Ladle into bowls and season with salt and pepper.

Step 2

Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.

Step 3

Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.

Step 4

Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.