Instant Pot® Venison and Bean Chili
Description
An Instant Pot® and a well-stocked pantry full of canned beans and tomatoes makes this venison chili an easy choice for a family dinner.
Ingredients
•
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 1/2 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
•
2 teaspoons dried parsley
•
1 teaspoon red pepper flakes
•
3 bay leaves, or more to taste
Directions
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.
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.
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.
4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.