There’s something truly special about a bowl of hearty, Instant Pot Venison Chili. It’s the kind of meal that warms you from the inside out, making it the perfect comfort food for chilly nights, busy weeknights, or even a game-day gathering. But what if I told you that you could make a rich, flavorful venison chili in under 30 minutes? Yes, you heard that right! With the magic of the Instant Pot, this recipe delivers deep, slow-cooked flavors in a fraction of the time. And the best part? It’s packed with protein, fiber, and bold seasonings, all while keeping things lean and healthy.
Venison is an excellent alternative to beef in chili, offering a rich, slightly earthy flavor. Some people worry about the gamey taste, but don’t worry—I’ve got you covered! This recipe is specifically designed to mellow out any strong flavors, making it a fantastic option for those who might be new to cooking with venison. With the perfect blend of tomatoes, beans, and seasonings, this chili is not only nutritious but also irresistibly delicious. Whether you’re using fresh ground venison or dehydrated venison, this Instant Pot version is quick, easy, and practically foolproof. So grab your ingredients, fire up your pressure cooker, and let’s make some chili magic happen!
Why You’ll Love This Instant Pot Venison Chili Recipe
A great recipe should be simple, delicious, and customizable to fit different tastes and dietary needs. This Instant Pot Venison Chili ticks all the boxes, and here’s why you’re going to love it:
Quick & Easy – The Instant Pot does all the hard work, meaning you get deep, slow-cooked flavors in just 30 minutes. It’s perfect for busy nights when you need a filling meal without spending hours in the kitchen.
Uses Pantry Staples – This chili is great for using up pantry staples like beans, tomatoes, and spices. If you have dehydrated ingredients, even better! It’s an excellent way to make a hearty meal with what you already have on hand.
Packed with Flavor – A rich blend of seasonings, tender venison, and fire-roasted tomatoes creates a bold, satisfying chili that tastes like it’s been simmering all day.
Nutritious & Lean – Venison is a naturally lean meat, lower in fat than beef but just as packed with protein. This means you get all the goodness without excess grease.
Customizable – Whether you like your chili spicy, smoky, or mild, you can tweak the ingredients to match your taste. Plus, you can switch up the beans, add extra veggies, or make it even heartier with more toppings.
Preparation Time and Servings of the Instant Pot Venison Chili
- Prep Time: 10 minutes
- Cook Time: 12 minutes (plus natural release)
- Total Time: 25-30 minutes
- Servings: 6 hearty bowls
- Calories per Serving: Approximately 350
Ingredients of the Instant Pot Venison Chili
Main Ingredients
- 2 cups dehydrated ground venison, rehydrated (or 1 lb fresh ground venison, cooked and drained)
- 1 cup dehydrated pinto beans, rehydrated (yields 2 cups when hydrated)
- 1 cup dehydrated navy beans, rehydrated (yields 2 cups when hydrated)
- ¼ cup dehydrated bell peppers, chopped (or ½ fresh bell pepper, diced)
- 1 small onion, diced
- 2–3 tablespoons taco seasoning (or chili powder, cumin, paprika, garlic powder, and onion powder blend)
Liquids & Tomatoes
- 1 cup chicken broth or water (for extra richness, use beef broth instead)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (15 oz) can crushed tomatoes (with juice)
- 1 tablespoon tomato paste (optional, for a thicker consistency)
Optional Additions
- 1 teaspoon smoked paprika (for a smoky flavor boost)
- 1 teaspoon red pepper flakes (for a spicier kick)
- 1 small jalapeño, diced (optional, if you like heat)
Step-by-Step Instructions to make the Instant Pot Venison Chili
Step 1: Prep the Ingredients
If you’re using fresh ground venison, start by browning it in the Instant Pot using the sauté function. Add a drizzle of olive oil and cook the venison for about 3-5 minutes, breaking it up with a spatula. If you’re using dehydrated venison, make sure it’s fully rehydrated before adding it to the pot. Once the meat is ready, drain any excess liquid to prevent the chili from becoming too watery.
Next, prepare your beans. If you’re using canned beans, drain and rinse them well to remove extra sodium. If you’re using dehydrated beans, make sure they’re fully rehydrated. The same goes for dehydrated bell peppers—rehydrate them in warm water for a few minutes before adding them to the chili.
Step 2: Add the Ingredients to the Instant Pot
Now it’s time to layer in the flavors. Add the cooked venison to the Instant Pot first, followed by the beans. Sprinkle the taco seasoning evenly over the top to make sure every bite is flavorful. Then, add in the chopped onions, bell peppers, and any additional spices you’re using, like smoked paprika or red pepper flakes.
Step 3: Pour in the Liquids
Now, pour the chicken broth or water over the mixture. This helps everything cook evenly and prevents the dreaded “burn” notice on your Instant Pot. Next, add the diced tomatoes and crushed tomatoes on top—do not stir. Keeping the tomatoes on top helps prevent them from sticking to the bottom, which can sometimes trigger the burn warning.
Step 4: Pressure Cook the Chili
Secure the Instant Pot lid and set the valve to “Sealing.” Select the Pressure Cook or Manual function and set the timer for 12 minutes. Once the timer goes off, allow the pressure to naturally release for at least 10 minutes before switching the valve to “Venting” for a quick release. This step is important because it helps the flavors meld together beautifully while keeping the texture of the beans and meat just right.
Step 5: Stir & Serve
After releasing the pressure, open the lid carefully and give the chili a good stir. If it looks a little thin, let it sit for a few minutes—it will thicken as it cools. If you prefer an even thicker consistency, stir in a tablespoon of tomato paste or mash some of the beans to help create a richer texture.
Ladle the chili into bowls and top it with your favorite garnishes like shredded cheese, sour cream, diced avocado, or fresh cilantro. Serve hot and enjoy!
What to Serve with the Instant Pot Venison Chili
A good chili deserves great sides! Here are a few perfect pairings:
- Cornbread – A sweet, crumbly cornbread is a classic chili side.
- Tortilla Chips – Scoop up the chili for a fun and crunchy texture.
- Rice – Serving the chili over rice makes for an even heartier meal.
- Garlic Bread – A warm slice of garlic bread is great for dipping.
Storage & Freezing Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: This chili freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm on the stovetop over low heat, adding a splash of broth if needed to loosen the consistency.
Frequently Asked Questions
Can I use fresh ground venison instead of dehydrated?
Absolutely! If you’re using fresh venison, just brown it before adding the rest of the ingredients.
How do I reduce the gamey taste of venison?
Soaking the meat in a little lemon juice or vinegar before cooking can help tone down any strong flavors.
Can I make this on the stovetop?
Yes! Simply simmer everything in a large pot for 30-40 minutes, stirring occasionally.
Final Thoughts
There’s nothing quite like a bowl of homemade chili, and this Quick Instant Pot Venison Chili is proof that a meal can be both hearty and healthy while still being incredibly easy to make. Whether you’re new to cooking with venison or a seasoned pro, this recipe is designed to bring out the best flavors without any of the gamey taste. The Instant Pot makes the process faster and more convenient than traditional slow-cooking methods, so you get deep, rich flavors in a fraction of the time. Plus, the combination of lean venison, fiber-rich beans, and bold spices creates a nutritious and satisfying meal that’s perfect for any occasion.
If you love a little customization, this chili is the perfect base to experiment with. Add more heat with extra chili powder, jalapeños, or red pepper flakes, or make it smoky with a touch of smoked paprika or chipotle powder. You can also play around with different beans, swap out the venison for ground turkey or beef, or even make it vegetarian by using lentils or mushrooms instead. The possibilities are endless, and that’s what makes this recipe so fun!
I hope you enjoy making and eating this Instant Pot Venison Chili as much as I do! If you give it a try, let me know how it turns out—leave a comment, rate the recipe, or tag me on social media with your delicious bowl of chili. I’d love to see your creations and hear about any tweaks you made to make it your own. Happy cooking, and enjoy your warm, comforting bowl of chili!
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Instant Pot Venison Chili – Hearty, Healthy & Ready in 30 Minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This Instant Pot Venison Chili is a rich, hearty, and protein-packed dish made with lean venison, beans, tomatoes, and bold seasonings. It’s a quick and easy one-pot meal, perfect for busy weeknights or cozy family dinners. The Instant Pot helps develop deep flavors in just 30 minutes, making this chili taste like it’s been slow-cooked all day.
Ingredients
- 2 cups dehydrated ground venison, rehydrated (or 1 lb fresh ground venison, cooked)
- 1 cup dehydrated pinto beans, rehydrated (yields 2 cups hydrated)
- 1 cup dehydrated navy beans, rehydrated (yields 2 cups hydrated)
- ¼ cup dehydrated bell peppers, chopped (or ½ fresh bell pepper, diced)
- 1 small onion, diced
- 2–3 tbsp taco seasoning
- 1 cup chicken broth or water
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (15 oz) can crushed tomatoes (with juice)
- 1 tbsp tomato paste (optional, for thicker consistency)
- 1 tsp smoked paprika (optional, for smoky flavor)
- 1 tsp red pepper flakes (optional, for heat)
Instructions
- Brown the venison – If using fresh venison, brown it in the Instant Pot on Sauté mode for 3-5 minutes. Drain excess liquid if needed.
- Layer ingredients – Add the beans, bell peppers, onions, and taco seasoning on top of the venison.
- Add liquids – Pour in the broth or water, followed by diced and crushed tomatoes. Do not stir.
- Pressure cook – Seal the Instant Pot, set to Pressure Cook for 12 minutes, and allow a 10-minute natural release.
- Stir & serve – Open the lid, stir well, and let the chili thicken slightly before serving. Top with cheese, sour cream, or fresh cilantro.
Notes
- For thicker chili, mash some of the beans or add tomato paste.
- Adjust the spice level by adding more chili powder or red pepper flakes.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- For thicker chili, mash some of the beans or add tomato paste.
- Adjust the spice level by adding more chili powder or red pepper flakes.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American