Instant Pot Venison and Vegetable Soup

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

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
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
Step 5
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
Step 6
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.

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

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