Instant Pot® Venison and Bean Chili
My own take on Instant Pot® venison chili!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon olive oil
- 2pounds ground venison
- 2teaspoons 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
- 1medium white onion, finely chopped
- 4cloves garlic, pressed
- 2tablespoons unsweetened cocoa powder
- 2teaspoons dried marjoram
- 2teaspoons chili powder
- 2teaspoons dried parsley
- 1teaspoon red pepper flakes
- 3bay leaves, or more to taste
Instructions
Step 1
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 2
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 3
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 4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.