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Instant Pot Venison and Vegetable Soup
Instant Pot Venison and Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
No need to defrost frozen ground venison with this Instant Pot venison vegetable soup recipe.
Ingredients:
  • 1.5 pounds frozen ground venison
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups beef broth
  • 2 cups cubed potatoes
  • 2 carrots, sliced
  • 2 ribs celery, sliced
  • 1 medium onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • 1 cup frozen corn
  • 0.5 cup frozen peas
  • 0.5 cup frozen green beans
Instructions:
  • Add frozen venison and water to the Instant Pot. Seal the lid, set high pressure for 20 minutes following the manufacturer's instructions, and let it build pressure for 5 minutes.
  • Carefully quick-release pressure as per manufacturer's instructions for 1 minute, then unlock and remove the lid.
  • Ensure meat is in bite-sized pieces, drain in a colander, and add back to the pot. Mix in crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Seal and choose high pressure for 15 minutes. Wait for 10 minutes for pressure to build.
  • Using caution, perform a quick pressure release following the manufacturer's guidelines for precisely 5 minutes. Unlock and lift off the lid.
  • Add in the frozen corn, peas, and green beans, then cover the pot and cook for 4 minutes until the vegetables are cooked through.
  • Serve in bowls, then generously season with salt and pepper.

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