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Instant Pot Venison Chili

Instant Pot Venison Chili

Instant Pot Venison Chili with cornbread

This chili is our family favorite to make in the Instant Pot. I make a big pot every 2-3 weeks and serve it with cornbread. Usually I make it with ground turkey, but we had a bunch of ground venison in the freezer from my hubby’s last hunt. I had been avoiding cooking with it for months because I was scared of the infamous “game” type flavor. I had NEVER cooked with venison before so I was apprehensive. We’ve made this chili using ground venison twice now and everyone agrees that it’s now our favorite version and doesn’t taste gamey at all! Feel free to use ground turkey in lieu of venison.

Also, don’t be scared of the cocoa powder! I promise it won’t make your chili taste like chocolate, it just deepens the flavor.

*Note that this recipe is specific for the 8 quart Instant Pot size.

5 from 1 vote
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Instant Pot Venison Chili

This recipe is for the 8 quart Instant Pot. If using a 6 quart, reduce amounts by half or 3/4 amount.

Course Instant Pot, Healthy Eats, Soup/Chli, Dinner, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Natural Release 10 minutes
Total Time 30 minutes
Servings 14 servings

Ingredients

  • 1 lb ground venison (mine is mixed from butcher with a small amount ground beef
  • 1 tb oil (I use avocado)
  • 1 onion, diced
  • 29 oz can tomato sauce
  • 15 oz can diced tomatoes
  • (2) 15 oz cans kidney beans with liquid
  • (2) 15 oz cans pinto beans with liquid
  • 6 oz can diced green chiles
  • 2 cups water
  • 1 tb cocoa powder
  • 1 tb chili powder (add more if you like it spicy)
  • 2 tsp salt
  • 2 tsp cumin powder
  • 1 1/2 tsp ground black pepper

Instructions

  1. Push Sauté and wait until screen says HOT. 

  2. Add oil, meat and onion to the pot and cook until brown. Add remaining ingredients and stir.
  3. Pressure cook on HIGH pressure for 20 min. Natural pressure release for 10 min followed by a quick release for any remaining pressure.

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8 Comments

  1. 5 stars
    I used this to cook venison from a mule deer I harvested in Nebraska. Mule deer bucks from the prairies that eat sage are usually “gamey.” This recipe was excellent. Very mild venison taste, more like a Whitetail.
    HIghly recommended!

    1. That’s so wonderful! Thank you for the info about the mule deer bucks in your area that are usually more gamey. So glad this recipe worked so well for you!

  2. New to IP – can I thrown the venison in frozen? If yes, do I need to change any of the directions steps?
    Thank you

    1. If the venison is raw ground and frozen, then you’ll want to thaw and cook/brown it first. If you’re using frozen venison stew chunks, then that’s ok to cook from raw, however, the cook time would need to increase.

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