INSTANT POT® VENISON AND VEGETABLE SOUP
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.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g
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