Instant Pot® Venison and Vegetable Soup recipe
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Ingredients
- 1 ½ pounds frozen ground venison 1 ½ 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 ½ cup frozen peas ½ cup frozen green beans salt and ground black pepper to taste
Nutrition Info
- 191.6 caloriescarbohydrate: 20.9 gcholesterol: 64.2 mgfat: 2.6 gfiber: 4 gprotein: 22 gsaturatedFat: 0.9 gservingSize: -sodium: 634.9 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Venison and Vegetable Soup
Directions
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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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
Ladle into bowls and season with salt and pepper.