Instant Pot® Venison Chili

Chili is one of my favorite ways to utilize the abundance of ground meat you get with a deer. I like to use my Instant Pot® to eliminate the mess it makes on the stovetop as it simmers. It is also done much quicker. I haven't seen a recipe here so I thought I would share. Top with sour cream, cheese, and onions if desired.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 368 Calories

Ingredients

• 1 cup water
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 medium onion, chopped
• ¼ teaspoon onion powder
• 1 ½ pounds ground venison
• 1 (15.5 ounce) can kidney beans, drained
• 2 each jalapeno peppers, seeded and chopped
• 2 (15.5 ounce) cans chili beans, undrained

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.