Best 3 Instant Pot Venison And Vegetable Soup Recipes

Venison, known for its lean and gamey flavor, pairs exceptionally well with a hearty vegetable soup cooked in an instant pot. This versatile dish offers a convenient and flavorful way to enjoy venison while incorporating a variety of vegetables for a nutritious and satisfying meal. Whether you prefer classic soup flavors or want to explore bolder seasoning combinations, the instant pot provides a quick and easy method to create a delicious venison and vegetable soup that will warm you up on chilly days.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® VENISON AND VEGETABLE SOUP

Instant Pot® Venison and Vegetable Soup image

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

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

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

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Provided by JAIMEE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Steps:

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

INSTANT POT SAUSAGE TORTELLINI SOUP

Instant Pot Sausage Tortellini Soup image

Instant Pot Sausage Tortellini Soup is a quick and easy dinner for those busy night meals! It can easily be cooked up and on the table faster than you can gather your little hooligans!

Provided by Janelle

Time 43m

Number Of Ingredients 12

Ingredients

1 pound Italian sausage, casing removed or Jimmy Deans regular pork sausage
1 cup yellow onion, diced
2 cloves garlic, minced
6 cups beef broth (48 ounces total)
1 (14.5 ounce) can diced tomatoes
1 cup thinly sliced carrot coins
1/2 Tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups zucchini, cut into bite sized pieces
8 ounces tortellini pasta (no frozen)
1 cup shredded parmesan (not powdered)

Steps:

Turn the instant pot to sauté function. Let it heat up for 3 minutes.
Add pork sausage and onions and cook until sausage is cooked through and onions are soft and translucent.
Add garlic and cook for 1 more minute.
Hit the Cancel button to turn the sauté feature off.
Add beef broth, tomatoes, carrots, basil, oregano, tomato sauce, zucchini and tortellini to cooked sausage. Stir.
Place the lid on the instant pot.
Turn the venting spout to the closed position.
Cook on high for 3 minutes. Instant pot will take 10 minutes to pressurize.
After 3 minutes, flip the release valve for a quick release.
Once steam has released, open the instant pot and stir.
Serve with a sprinkle of shredded parmesan cheese over the top.

Nutrition Facts : Calories 518 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 31 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2048 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

Tips:

Choose the right cut of venison: For this recipe, a leaner cut of venison is best, such as the loin or tenderloin. These cuts will cook quickly and evenly in the Instant Pot.
Brown the venison before cooking: Browning the venison in a little oil before adding it to the Instant Pot will help to develop its flavor and give the soup a richer color.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and potatoes. You can also add other vegetables that you like, such as parsnips, turnips, or rutabagas.
Season the soup to taste: Be sure to season the soup to taste with salt, pepper, and other herbs and spices. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
Let the soup rest before serving: Once the soup is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld together.

Conclusion:

This Instant Pot venison and vegetable soup is a hearty and flavorful meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you have some venison on hand, give this recipe a try!