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A top view of a bowl of venison chili that was cooked in an instant pot.

Best Venison Chili (Hearty Instant Pot Recipe)

This is a no-fuss wild game recipe made with simple pantry ingredients and just a few minutes of hands on time. You're going to love my Best Venison Chili (Hearty Instant Pot Recipe)!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 216 kcal

Equipment

  • instant pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 ½ pounds ground venison deer meat, elk meat
  • 1 medium onion chopped
  • 2 chipotle peppers in adobo sauce chopped
  • 2 15.5 ounce canned chili beans undrained
  • 1 15.5 ounce canned kidney beans drained
  • 1 28 ounce canned diced tomatoes
  • 1 28 ounce tomato puree
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin powder
  • ½ teaspoon dried oregano flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup water
  • salt and black pepper to taste

Instructions
 

  1. Turn on the instant pot and select the low sauté function. Add the olive oil, then the ground venison. Cook for 5 minutes, breaking up the meat and stirring.
  2. Add then chopped onion and sauté for 3 more minutes.
  3. Turn off the instant pot to cancel the settings and then turn it back on. Add the remaining ingredients and close and lock the lid. Make sure the pressure is in the closed position. Manually select high pressure and set the timer for 20 minutes.
  4. Allow the instant pot to release pressure naturally once the setting is complete. Carefully remove the lid and either serve immediately or keep on the warm setting to eat later.

Notes

VARIATIONS

This recipe is very easy to customize! Here are a few ideas:
  • Spicy - Pick a pepper and add it in! Diced jalapeños or even extra adobo sauce can kick up the heat!
  • Veggie lover - I absolutely adore chili with colorful bell peppers. Chop yellow, green, orange or red peppers and add them in with the onions during the sauté!
  • Sweet & Savory - Hear me out. This might sound crazy, but add 2 teaspoons of cocoa powder and 1 tablespoon of molasses to this ground venison recipe. It won't taste like chocolate, I promise! It gives it a really rich and deep flavor.

STORAGE

To store leftover chili, first allow it to cool to room temperature. Once cooled, transfer it to an airtight container or a resealable freezer bag. It's a good idea to portion it into smaller containers if you have a large batch.
Label the container with the date to keep track of its freshness. You can store chili in the refrigerator for up to 3-4 days. If you plan to keep it longer, chili freezes exceptionally well.
In the freezer, chili can stay good for 2-3 months. To reheat, simply thaw it in the refrigerator overnight and then warm it on the stovetop or in the microwave, adding a splash of water or broth to maintain its consistency.

Nutrition

Calories: 216kcalCarbohydrates: 4gProtein: 25gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 91mgSodium: 113mgPotassium: 438mgFiber: 1gSugar: 1gVitamin A: 401IUVitamin C: 1mgCalcium: 26mgIron: 4mg
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