Instant Pot Venison and Vegetable Soup

Cinco de Mayo - Soup, Stew and Chili

Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.

Brief

Prep 20 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Instant Pot Venison and Vegetable Soup

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

The Perfect Margarita

Soup, Stew and Chili

Directions

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.

Nutritional Information

Instant Pot Venison and Vegetable Soup

Servings Per Recipe:8

Calories: 191.6

% Daily Value *

Protein: 22g 44%

Carbohydrates: 20.9g 7%

Dietary Fiber: 4g 16%

Sugars: 5.8g

Fat: 2.6g 4%

Saturated Fat: 0.9g 5%

Cholesterol: 64.2mg 21%

Vitamin A Iu: 3017.4IU 60%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.4mg 28%

Vitamin C: 23.4mg 39%

Folate: 43.3mcg 11%

Calcium: 75.6mg 8%

Iron: 4.7mg 26%

Magnesium: 46.3mg 17%

Potassium: 738.7mg 21%

Sodium: 634.9mg 25%

Thiamin: 0.2mg 15%

Calories From Fat: 23.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.