Instant Pot Venison and Vegetable Soup

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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.

Submitted by Soup Loving Nicole

Updated on February 20, 2023

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hr 20 mins

Servings:

8

Jump to Nutrition Facts

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

Directions

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.

Cook's Notes:

Prep your fresh veggies while the frozen venison is cooking to save time.

Feel free to substitute any frozen vegetable blend of choice. Just remember that the frozen vegetables do not get added until the end to prevent overcooking.

Nutrition Facts (per serving)

192	Calories
3g	Fat
21g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 192
% Daily Value *
Total Fat 3g	3%
Saturated Fat 1g	5%
Cholesterol 64mg	21%
Sodium 635mg	28%
Total Carbohydrate 21g	8%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 22g	44%
Vitamin C 23mg	26%
Calcium 76mg	6%
Iron 5mg	26%
Potassium 739mg	16%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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