My version of venison chili using the Instant Pot®!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- This recipe was made in an 8-quart Instant Pot(R). If you have a 6-quart, you’ll need to cut this recipe in half.
- The bay leaves take away the gamey taste.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 17 g |
| Protein | 38 g |
| Saturated Fat | 1 g |
| Sodium | 2140 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My IP is 6 quart so I halved the recipe as noted. Couple of mega flaws here. The chili was extremely thin and more of a soup. This is how I like it but I think I can speak for the majority and this is not what you consider chili. Secondly, this lacked in flavor and was in desperate need of at least salt. I’m thinking with the exception of the chili beans that the other beans were supposed to be rinsed and drained? That would have thickened it up for sure. This was also very tomato forward and could have used more chili powder and spice. I will add things and make the leftovers edible but this one needs some mega tweaks and I will not bother making it again.