Instant Pot Venison and Vegetable Soup

Name: Instant Pot Venison and Vegetable Soup
Total time: 80
Yield: 8
Ingredients: 1.5 pounds frozen ground venison; 1.5 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; 0.5 cup frozen peas; 0.5 cup frozen green beans; salt and ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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1.5 pounds frozen ground venison
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1.5 cups water
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1 (28 ounce) can crushed tomatoes
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4 cups beef broth
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2 cups cubed potatoes
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2 carrots, sliced
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2 ribs celery, sliced
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1 medium onion, chopped

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1 tablespoon Worcestershire sauce
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2 teaspoons minced garlic
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2 teaspoons Italian seasoning
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1 cup frozen corn
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0.5 cup frozen peas
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0.5 cup frozen green beans
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salt and ground black pepper to taste

Instructions

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.