Instant Pot Venison Chili

Ground venison, beans, and tomatoes come together quickly in this delicious Instant Pot chili recipe, leaving you with no simmer splatter to clean up on the stovetop.

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

Ingredients

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

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.