Healthy Meal Prep
Instant Pot(R) Venison and Vegetable Soup Recipe

Instant Pot® Venison and Vegetable Soup

Description

Your frozen ground venison needs no defrosting when you use this easy recipe for venison and vegetable soup in your Instant Pot(R).

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

Instructions


  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.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
  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.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
  5. Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
  6. Ladle into bowls and season with salt and pepper.

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Nutritional Information

Instant Pot® Venison and Vegetable Soup

Servings Per Recipe: 8
Calories: 191.6
% Daily Value *
protein: 44 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 16 %
sugars:
fat: 4 %
saturated fat: 5 %
cholesterol: 21 %
vitamin a iu: 60 %
niacin equivalents: 46 %
vitamin b6: 28 %
vitamin c: 39 %
folate: 11 %
calcium: 8 %
iron: 26 %
magnesium: 17 %
potassium: 21 %
sodium: 25 %
thiamin: 15 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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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