Instant Pot Venison and Vegetable Soup
When using this simple Instant Pot® recipe for venison and vegetable soup, your frozen ground venison doesn’t need to be defrosted.
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.