This savory venison bone broth vegetable soup is perfect for a cold winter’s day. Made with a healthful venison bone broth and seasonal vegetables, it’s packed with flavor and nutrients.
While the bones are roasting, slice the celery and carrots, and chop the onion.
Add all of the ingredients - except for the zucchini, spinach, and sweet potato, to an Instant Pot.
Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. While the soup is cooking, chop the zucchini and sweet potato - leaving the skins on.