Instant Pot Venison Chili Recipes

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INSTANT POT® VENISON AND BEAN CHILI



Instant Pot® Venison and Bean Chili image

My own take on Instant Pot® venison chili!

Provided by Valerie Martin

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
2 pounds ground venison
2 teaspoons ground black pepper
2 (29 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans chili beans
1 (15 ounce) can dark kidney beans
1 (15 ounce) can black beans
1 medium white onion, finely chopped
4 cloves garlic, pressed
2 tablespoons unsweetened cocoa powder
2 teaspoons dried marjoram
2 teaspoons chili powder
2 teaspoons dried parsley
1 teaspoon red pepper flakes
3 bay leaves, or more to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ground venison and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans; stir to combine.
  • Mix in onion and garlic, and then add cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves. Stir until well combined and cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 55.3 g, Cholesterol 79.8 mg, Fat 5.9 g, Fiber 17.2 g, Protein 37.9 g, SaturatedFat 1.4 g, Sodium 2140.3 mg, Sugar 15.8 g

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