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–+ servings

Instant Pot Venison Chili

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

  • Push Sauté and wait until screen says HOT. 
  • Add oil, meat and onion to the pot and cook until brown. Add remaining ingredients and stir.
  • Pressure cook on HIGH pressure for 20 min. Natural pressure release for 10 min followed by a quick release for any remaining pressure.