Best 2 Instant Pot Venison Chili Recipes

Indulge in a hearty and flavorful culinary journey with our collection of venison chili recipes. Whether you're an experienced home cook or just starting, our diverse selection offers something for every palate and skill level. From classic chili with a venison twist to unique variations like white chili and slow cooker adaptations, each recipe promises a delicious and satisfying meal. Discover the perfect venison chili recipe to warm your soul on chilly evenings or gather your loved ones for a memorable feast. With easy-to-follow instructions and a variety of ingredients to choose from, you'll find the perfect balance of spices, textures, and flavors to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

INSTANT POT® VENISON CHILI

Instant Pot® Venison Chili image

Chili is one of my favorite ways to utilize the abundance of ground meat you get with a deer. I like to use my Instant Pot® to eliminate the mess it makes on the stovetop as it simmers. It is also done much quicker. I haven't seen a recipe here so I thought I would share. Top with sour cream, cheese, and onions if desired.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ pounds ground venison
1 medium onion, chopped
2 each jalapeno peppers, seeded and chopped
2 (15.5 ounce) cans chili beans, undrained
1 (28 ounce) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder

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.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 50.4 g, Cholesterol 86.2 mg, Fat 4.7 g, Fiber 14.9 g, Protein 37.8 g, SaturatedFat 1.1 g, Sodium 1037.6 mg, Sugar 5.7 g

INSTANT POT® VENISON AND BEAN CHILI

Instant Pot® Venison and Bean Chili image

My own take on Instant Pot® venison chili!

Provided by Valerie Martin

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

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 (14.5 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
2 teaspoons dried parsley
1 teaspoon red pepper flakes
3 bay leaves, or more to taste

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.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 55.3 g, Cholesterol 79.8 mg, Fat 5.9 g, Fiber 17.2 g, Protein 37.9 g, SaturatedFat 1.4 g, Sodium 2140.3 mg, Sugar 15.8 g

Tips:

Use high-quality venison: Choose venison that is fresh and has been properly processed. This will ensure that your chili has a rich, gamey flavor.
Trim the venison well: Remove any excess fat or sinew from the venison before cooking. This will help to reduce the amount of grease in your chili and make it more flavorful.
Brown the venison: Browning the venison before adding it to the chili will help to develop its flavor and create a richer, more complex sauce.
Use a variety of beans: Using a variety of beans in your chili will add different flavors and textures. Some good options include kidney beans, black beans, pinto beans, and Great Northern beans.
Add vegetables: Vegetables add flavor, texture, and nutrients to your chili. Some good options include onions, peppers, tomatoes, and corn.
Season to taste: Season your chili with a variety of spices, such as chili powder, cumin, paprika, and cayenne pepper. Be sure to taste the chili as you cook it and adjust the seasonings as needed.

Conclusion:

Instant Pot venison chili is a delicious and easy-to-make meal that is perfect for a cold night. By following these tips, you can make a chili that is packed with flavor and sure to please everyone at the table.