Best 3 Instant Pot Venison And Vegetable Soup Recipes

Indulge in the delectable Instant Pot venison and vegetable soup, a culinary symphony of hearty flavors and wholesome ingredients. This soup is a delightful fusion of succulent venison meat, an array of colorful vegetables, and a rich, savory broth that promises to warm your soul on chilly evenings. With the magic of the Instant Pot, this dish comes together effortlessly, making it a convenient and time-saving meal option for busy individuals and families alike.

The venison, a lean and flavorful protein, lends a distinct richness to the soup, while the medley of vegetables, including carrots, celery, onions, and potatoes, adds a symphony of textures and vibrant colors. Each spoonful is a delightful journey through a garden of fresh flavors, perfectly complemented by the aromatic herbs and spices that infuse the broth with depth and complexity.

But the culinary adventure doesn't stop there. This article presents a diverse collection of soup recipes, each offering unique variations on the classic venison and vegetable soup. From the bold and spicy venison chili to the creamy and comforting venison stew, there's a recipe to suit every palate and preference.

So, gather your ingredients, fire up your Instant Pot, and embark on a culinary expedition that will leave your taste buds dancing with joy. Let the enticing aromas of venison and vegetables fill your kitchen as you create a symphony of flavors that will make your next meal an unforgettable experience.

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

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

Provided by Miss AK

Categories Dinner

Time 24m

Number Of Ingredients 15

Ingredients

1 Tbsp. olive oil
1 yellow onion, diced
3-4 celery stalks, diced
2 carrots, diced (optional, see note)*
1 lb. venison stew meat*
4 garlic cloves, minced
1 Tbsp. herbs de Provence
1 tsp. salt
1/2 tsp. pepper
1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
1 (15 oz) can diced tomatoes, drained
1 Tbsp. red wine vinegar
4 cups beef (or venison) stock
1 (10oz) package frozen mixed vegetables - corn, carrots, green beans & peas are what I use*
lemon, optional

Steps:

Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes.
Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock.
Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
When you're ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!

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

Tips:

Choose venison cuts that are suitable for stewing, such as chuck roast, shoulder roast, or stew meat.
Browning the venison before cooking it in the Instant Pot adds flavor and helps to develop a rich, brown color.
Use a variety of vegetables in your soup, such as carrots, celery, onions, potatoes, and green beans.
Add herbs and spices to your soup, such as thyme, rosemary, bay leaves, and black peppercorns, to enhance the flavor.
If you want a thicker soup, you can add a cornstarch slurry or mashed potatoes at the end of the cooking time.
Serve your venison and vegetable soup with a side of crusty bread or crackers.

Conclusion:

Venison and vegetable soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make in the Instant Pot, and it is a great way to use up leftover venison. This soup is also a good source of protein and vegetables, making it a healthy and satisfying meal. So next time you have some venison on hand, give this recipe a try. You won't be disappointed!