Instant Pot® Venison and Bean Chili

An Instant Pot® and a well-stocked pantry full of canned beans and tomatoes makes this venison chili an easy choice for a family dinner.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 406 Calories

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons dried parsley
• 1 tablespoon olive oil
• 2 teaspoons ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 2 teaspoons dried marjoram
• 2 teaspoons chili powder
• 2 (29 ounce) cans tomato sauce
• 2 pounds ground venison
• 1 teaspoon red pepper flakes
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can black beans
• 4 cloves garlic, pressed
• 3 bay leaves, or more to taste
• 2 (15 ounce) cans chili beans
• 1 medium white onion, finely chopped
• 1 (15 ounce) can dark kidney beans

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.