Instant Pot Venison Chili Food

INSTANT POT® VENISON CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
• Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT® VENISON AND BEAN CHILI

Steps:

• 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.
• 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.

HEALTHY INSTANT POT CHILI RECIPE

Steps:

• Add all ingredients to Instant Pot, adding beef last.
• Close Instant Pot lid and seal.
• Process at manual pressure for 35 minutes if using frozen beef, or 15 minutes if using thawed ground beef.
• Quick Pressure Release.
• Remove beef and crumble it (break it up), then return it to the chili.
• Serve with optional toppings of sour cream, shredded cheese, and green onions.

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Steps:

• In a large skillet, heat olive oil over medium-high heat.
• Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
• Drain and discard excess fat/grease from the meat, if necessary.
• Transfer meat into the slow cooker.
• Stir in the rest of the ingredients (except for the masa harina flour and water).
• Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
• Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
• Pour masa slurry into the chili and stir.
• Place lid back on slow cooker and cook for an additional 15 minutes.
• Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

INSTANT POT NO-BEAN CHILI

Steps:

• Set the Instant Pot to sauté and add the ground beef, minced garlic, and onions. Cook until browned.
• Drain meat if necessary.
• Add the diced green pepper.
• Sprinkle in the seasoning mix and stir to coat the meat.
• Add in the beef broth, canned tomatoes, and tomato sauce.
• Close the lid and pressure cook on high for 10 minutes.
• Allow the pot to naturally release pressure for 10 minutes before removing the lid.
• Serve with sour cream, scallions, and shredded cheese.

INSTANT POT VENISON ROAST

Steps:

• Pat the roast dry with paper towels. Make 20 deep slits evenly all over the roast and slip a garlic slice into each slit.
• Combine 1 tsp of the oil, salt, pepper, rosemary, thyme, onion and garlic powders in a small dish. Rub the mixture all over the roast. Cover the roast and refrigerate at least 2 hours and up to 1 day.
• Remove the roast from the refrigerator and let it sit at room temperature for 1 hour.
• Press "Saute" on your Instant Pot and set the heat to "More". Add the remaining oil and, when it's shimmering, add the roast. Sear it on all sides until it's nicely browned. Remove the roast and set it aside.
• Pour the beef broth into the pot and scrape up any browned bits on the bottom (this is very important as anything stuck to the bottom of the pot could prevent the pot from coming to pressure). Place the roast back in the pot.
• Close and lock the lid. Press "Meat/Stew" and set the timer for 60 minutes. Make sure the pressure valve is set to "sealing".
• When the time is up, wait 10 minutes, then release any remaining pressure.
• Place the roast on a cutting board and tent it with foil. Let it rest for 10 minutes, then slice it and serve.
• OPTIONAL: Set the Instant Pot back to "saute" and bring the liquid in the pot to a boil. Boil for 5 minutes or until it's reduced to about half. Mix together 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Add to the pot and stir constantly until it's thickened, about 2 minutes. Taste and season as necessary. Serve the gravy with the roast.

INSTANT POT TEXAS-STYLE CHILI

Steps:

• Season chuck roast cubes with 1-teaspoon salt. Heat the vegetable oil in the Instant Pot set to Sauté mode, medium heat. Add half the cubes in a loose single layer and sear until well browned on one side, about 4 minutes. (Avoid crowding the pot or the cubes will steam, not brown). Transfer browned cubes to a bowl and repeat with remaining cubes.
• Add the onions, garlic, and jalapeño to the pot, and sprinkle with remaining 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Make a hole in the middle of the onions and add the chili powder, cumin, oregano and chipotle in adobo. Cook until the chili powder is fragrant, about one minute then stir the spices into the onions. Stir in beer, bring to a boil and simmer for 1 minute.
• Add the browned beef cubes with its juices to the pot and stir to coat the beef with the spices. Spread the crushed tomatoes in a single loose layer over the top of the beef.
• Lock the lid, set on "Pressure Cook" mode for 30 minutes. Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid the hot steam.
• Bring the chili back to simmer over low heat ("Sauté" mode adjusted to low). Scrape bottom of the pot to make sure nothing is sticking. Stir in lime juice and crushed tortillas; simmer 5 minutes to thicken chili. Taste for seasoning, adding salt and pepper as needed.
• Serve with your favorite chili toppings.

INSTANT POT VENISON STEW

Steps:

• Set the instant pot to Sauté. Add oil and meat, brown meat for 3-4 minutes. Sprinkle flour over meat and stir.
• Add beef broth, spices, herbs, and vegetables. Lock the lid into place and set the manual pressure to 30 minutes.
• When time is up, let the pressure release naturally.

INSTANT POT VENISON STEW RECIPE

Steps:

• Turn the Instant Pot to the saute function for 10 minutes. Add the olive oil to the bottom of the Instant Pot and add the cubed venison. After 5 minutes, add chopped garlic and diced onion. Saute until the cycle ends.
• Add the beef broth to the Instant Pot and use a spoon to scrape any brown bits on the bottom of the pressure cooker. Next, add potatoes, carrots, squash, paprika, sea salt, pepper, Italiano seasoning, red wine vinegar, and Worcestershire sauce. Give it a final stir to mix all the ingredients well.
• Secure the lid, set it to "sealing" or "stew" setting, and cook on high pressure for 35 minutes. Then, let the pressure release naturally for 10 minutes, then do a quick release.
• Remove the lid and give the venison stew a good stir. If you want your stew to be thicker, mix two tablespoons of cornstarch and two tablespoons of cold water and pour it immediately into the stew. Stir until thickened.
• Pour into serving bowls and enjoy!