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Instant Pot® Venison and Vegetable Soup Recipe

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Instant Pot® Venison and Vegetable Soup Recipe

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    Cuisine:

    Directions

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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
  • Methods :

  • Step 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.

  • Step 2

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

  • Step 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.

  • Step 4

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

  • Step 5

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

  • Step 6

    Ladle into bowls and season with salt and pepper.

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