INSTANT POT VENISON ROAST ONION SOUP MIX RECIPES
INSTANT POT® VENISON POT ROAST RECIPE | ALLRECIPES
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.
Provided by Soup Loving Nicole
Categories Meat and Poultry Game Meats Venison
Total Time 3 hours 0 minutes
Prep Time 5 minutes
Cook Time 2 hours 35 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
- Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
- Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.
Nutrition Facts : Calories 275.3 calories, CarbohydrateContent 20.9 g, CholesterolContent 114.3 mg, FatContent 5.6 g, FiberContent 2.3 g, ProteinContent 32.7 g, SaturatedFatContent 1.6 g, SodiumContent 681.8 mg, SugarContent 1.8 g
INSTANT POT® VENISON AND VEGETABLE SOUP RECIPE | ALLRECIPES
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
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 15
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, CarbohydrateContent 20.9 g, CholesterolContent 64.2 mg, FatContent 2.6 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 0.9 g, SodiumContent 634.9 mg, SugarContent 5.8 g
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