Name: Instant Pot Venison Chili
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Ground venison - 1 ½ pounds; Onion, chopped - 1 medium; Jalapeno peppers, seeded and chopped - 2; Chili beans, undrained - 2 (15.5 ounce) cans; Crushed tomatoes - 1 (28 ounce) can; Kidney beans, drained - 1 (15.5 ounce) can; Water - 1 cup; Chili powder - 1 tablespoon; Ground cumin - 2 teaspoons; Dried oregano - ½ teaspoon; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Venison Chili

1. Ground venison - 1 ½ pounds

2. Onion, chopped - 1 medium

3. Jalapeno peppers, seeded and chopped - 2

4. Chili beans, undrained - 2 (15.5 ounce) cans

5. Crushed tomatoes - 1 (28 ounce) can

6. Kidney beans, drained - 1 (15.5 ounce) can

7. Water - 1 cup

8. Chili powder - 1 tablespoon

9. Ground cumin - 2 teaspoons

10. Dried oregano - ½ teaspoon

11. Garlic powder - ¼ teaspoon

12. Onion Powder - ¼ teaspoon

How to cook deliciously - Instant Pot Venison Chili

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.

2. Stage

Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.