A hearty and flavorful venison chili made easy with an Instant Pot. Perfect for a cold day, this recipe brings together rich spices and tender venison for a satisfying meal.
Preparation time
15min
Cooking time
20min
Ingredients
6 Servings
- 1 cup beef broth
- 1 bell pepper
- 15 ounces black beans
- 0.5 teaspoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 28 ounces diced tomatoes
- 3 garlic cloves
- 15 ounces kidney beans
- 2 tablespoons olive oil
- 1 onion
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 15 ounces tomato sauce
- 1 pounds venison
Directions
Step 1
Set the Instant Pot to 'Sauté' mode and add olive oil.
Step 2
Add the ground venison and cook until browned, breaking it up with a spoon as it cooks.
Step 3
Add the chopped onion, minced garlic, and chopped bell pepper. Sauté until the vegetables are softened.
Step 4
Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika, oregano, salt, black pepper, and beef broth. Stir to combine.
Step 5
Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' mode and set the timer for 20 minutes.
Step 6
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
Step 7
Open the lid and stir the chili. Serve hot.