Instant Pot® Venison and Vegetable Soup Recipe

Name: Instant Pot® Venison and Vegetable Soup Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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.