Best 2 Instant Pot Venison Chili Recipes

Are you tired of bland and boring venison chili? It's time to transform this classic dish into a flavorful, hearty, and delectable masterpiece with the magic of an instant pot. This versatile kitchen appliance allows you to cook succulent venison, tender vegetables, and aromatic spices in a fraction of the time compared to traditional methods. Whether you're a seasoned culinary expert or just starting your cooking adventure, this article will guide you through the steps to create an instant pot venison chili that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

INSTANT POT® VENISON CHILI

Instant Pot® Venison Chili image

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.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 367.5 calories, Carbohydrate 50.4 g, Cholesterol 86.2 mg, Fat 4.7 g, Fiber 14.9 g, Protein 37.8 g, SaturatedFat 1.1 g, Sodium 1037.6 mg, Sugar 5.7 g

INSTANT POT® VENISON AND BEAN CHILI

Instant Pot® Venison and Bean Chili image

My own take on Instant Pot® venison chili!

Provided by Valerie Martin

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 55.3 g, Cholesterol 79.8 mg, Fat 5.9 g, Fiber 17.2 g, Protein 37.9 g, SaturatedFat 1.4 g, Sodium 2140.3 mg, Sugar 15.8 g

Tips:

Choose the right cut of venison. For chili, you want a cut that is tough and flavorful, such as chuck roast, shoulder, or shank. These cuts will become tender when cooked slowly in the Instant Pot.
Brown the venison before cooking. This will help to develop the flavor of the chili and prevent the meat from becoming dry.
Use a variety of beans. Different beans offer different flavors and textures, so using a variety will give your chili more depth. Some good options include kidney beans, pinto beans, black beans, and Great Northern beans.
Add plenty of spices. Chili is a flavorful dish, so don't be afraid to add plenty of spices. Some good options include chili powder, cumin, paprika, and garlic powder.
Let the chili simmer. The longer you simmer the chili, the more flavorful it will become. Simmer the chili for at least 30 minutes, or up to 2 hours.
Serve with your favorite toppings. Some popular chili toppings include sour cream, shredded cheese, chopped onions, and jalapeños.

Conclusion:

Venison chili is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover venison. The Instant Pot makes it easy to make venison chili, and the results are delicious. So next time you have some venison, give this recipe a try. You won't be disappointed!