My own take on Instant Pot® venison chili!

Recipe Summary

cook:
45 mins
additional:
10 mins
total:
1 hr 5 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

This recipe was made in an 8-quart Instant Pot(R). If you have a 6-quart, you'll need to cut this recipe in half.

The bay leaves take away the gamey taste.

Nutrition Facts

406 calories; protein 37.9g; carbohydrates 55.3g; fat 5.9g; cholesterol 79.8mg; sodium 2140.3mg. Full Nutrition
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