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Instant Pot® Venison and Bean Chili
Instant Pot® Venison and Bean Chili
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Easy Instant Pot® venison chili using canned beans and tomatoes for a delicious family dinner.
Ingredients:
  • 2 teaspoons dried parsley
  • 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
  • 1 teaspoon red pepper flakes
  • 3 bay leaves, or more to taste
Instructions:
  • Preheat Instant Pot® on Saute mode and drizzle olive oil. Brown ground venison with pepper until crumbly, about 5 to 7 minutes. Incorporate tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans; mix well.
  • Combine the onion and garlic, then fold in the cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves. Stir until fully mixed, then turn off the Saute function.
  • Secure the lid by closing and locking it, then choose high pressure based on the manufacturer's recommendations. Set the timer for 30 minutes and patiently wait for the pressure to build, which typically takes 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for 10 to 40 minutes, then remember to discard the bay leaves before serving.

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