Instant Pot Venison and Vegetable Soup
Description
Your frozen ground venison needs no defrosting when you use this easy recipe for venison and vegetable soup in your Instant Pot.
Ingredients
•
1 1/2 pounds frozen ground venison
•
1 1/2 cups water
•
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
•
1/2 cup frozen peas
•
1/2 cup frozen green beans
•
salt and ground black pepper to taste
Directions
1
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.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
3
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.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
5
Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
6
Ladle into bowls and season with salt and pepper.