How To Make Instant Pot® Venison and Bean Chili
Tender and flavorful, here’s one way to enjoy venison meat in bean chili soup that’s cooked in the Instant Pot, and loaded with beans and spicy goodness!
Serves:
Ingredients
- 1tbspolive oil
- 2lbsground venison
- 2tspground black pepper
- 29oztomato sauce,(2 cans)
- 28oztomatoes,(1 can) diced
- 14.5oztomatoes,(1 can) diced
- 15ozchili beans,(2 cans)
- 15ozdark kidney beans,(1 can)
- 15ozblack beans,(1 can)
- 1medium white onion,finely chopped
- 4clovesgarlic,pressed
- 2tbspcocoa powder,unsweetened
- 2tspmarjoram,dried
- 2tspchili powder
- 2tspparsley,dried
- 1tspred pepper flakes
- 3bay leaves,or more to taste
Instructions
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Turn on a multi-functional pressure cooker (such as Instant Pot®), add the olive oil, and select the Saute function.
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Add the ground venison and pepper. Cook and stir for 5 to 7 minutes until browned and crumbly.
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Add the tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans. Stir to combine.
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Mix in the onion and garlic, then add cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves.
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Stir until well combined and cancel Saute function.
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Close and lock the lid. Select High pressure according to the manufacturer’s instructions. Set the timer for 30 minutes.
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Allow 10 to 15 minutes for pressure to build.
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Release the pressure for 10 to 40 minutes using the Natural-Release method according to the manufacturer’s instructions.
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Remove the bay leaves before serving.
Recipe Notes
- This recipe was made in an 8-quart Instant Pot®. For a 6-quart Instant Pot®, cut this recipe in half.
- The bay leaves take away the gamey taste.
Nutrition
- Calories: 620.03kcal
- Fat: 7.20g
- Saturated Fat: 1.50g
- Monounsaturated Fat: 1.96g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 87.96g
- Fiber: 28.20g
- Sugar: 9.08g
- Protein: 54.76g
- Cholesterol: 20.41mg
- Sodium: 654.58mg
- Calcium: 222.91mg
- Potassium: 2249.98mg
- Iron: 12.89mg
- Vitamin A: 70.15µg
- Vitamin C: 22.68mg
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