Shelf-Stable Instant Pot Venison Chili

There’s something comforting about a warm bowl of chili, especially when it’s packed with rich, hearty flavors and a little spice. Whether you’re preparing for a family dinner or just need something easy to make with pantry staples, Instant Pot Venison Chili is a game changer. Not only does it come together quickly thanks to the power of the Instant Pot, but it’s also a fantastic way to enjoy venison without the gamey taste that sometimes accompanies it.

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As a beginner cook, this recipe is your ticket to an effortlessly delicious meal, and it’s so simple that even someone with minimal cooking experience can feel like a pro. Venison, with its lean and rich flavor, makes for a hearty base, while the variety of beans and vegetables creates a satisfying, well-balanced dish.

This chili recipe is made even more accessible by the fact that it’s shelf-stable. With dehydrated ingredients like ground venison, beans, and bell peppers, you can keep them on hand for whenever a chili craving strikes. Plus, it only takes 37 minutes to prepare from start to finish, making it an ideal choice for busy weeknights or a quick weekend meal. Let’s get started!

Ingredients and Preparation

Before diving into the cooking process, let’s take a moment to gather everything you’ll need. The beauty of this recipe lies in the dehydrated ingredients, which provide you with a long shelf life without sacrificing flavor.

Ingredients:

• 2 cups dehydrated ground venison, rehydrated (or 1 lb fresh ground meat of choice, cooked)
• 1 cup dehydrated pinto beans, rehydrated (it will rehydrate to 2 cups)
• 1 cup dehydrated navy beans, rehydrated (it will rehydrate to 2 cups)
• 2–3 tablespoons taco seasoning
• 1/4 cup dehydrated bell peppers, chopped
• 1 cup chicken broth or water
• 1 can diced tomatoes (with juice)
• 1 can crushed tomatoes (with juice)

Ingredient Substitutions and Notes:

• Ground venison: If venison isn’t available, feel free to substitute with ground beef, ground chicken, or ground turkey. These options are great choices for beginners and are readily available in most grocery stores.
• Dehydrated beans: Dehydrated beans are super convenient, but if you don’t have them, you can use canned beans. Drain and rinse them before adding them to the pot.
• Taco seasoning: If you’re making your own seasoning mix, simply combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to taste.
• Dehydrated bell peppers: Fresh bell peppers are a good alternative, and you can chop them up and add them directly to the pot. If you have frozen bell peppers on hand, those work well too!

Preparation Tips:

To make the process even smoother, make sure to rehydrate your dehydrated ingredients before starting the recipe. This usually involves soaking them in warm water for 20-30 minutes, but check the packaging for specific instructions.

Step-by-Step Instructions

Now that you’ve got everything ready, it’s time to start cooking! The Instant Pot does most of the work, so all you need to do is follow a few easy steps.

Step 1: Add the Cooked Meat

Begin by placing your cooked ground venison (or your choice of meat) into the Instant Pot. If you’re using fresh ground meat, simply cook it in a pan before adding it to the Instant Pot.

Step 2: Layer the Beans

Next, take your rehydrated pinto beans and navy beans and layer them over the cooked meat. The beans will soak up the savory flavors and help thicken the chili as it cooks.

Step 3: Add Taco Seasoning

Sprinkle 2-3 tablespoons of taco seasoning over the beans and meat. The seasoning is the heart of the chili’s flavor, so feel free to adjust the amount depending on how spicy you want the chili to be. If you’re not sure, start with 2 tablespoons and taste before serving!

Step 4: Add Dehydrated Bell Peppers

Pour the dehydrated bell peppers over the mixture. The bell peppers add a hint of sweetness and a lovely pop of color to the dish.

Step 5: Pour in the Broth or Water

Now, pour 1 cup of chicken broth (or water) over everything in the pot. This will provide the necessary liquid to cook the beans and allow the Instant Pot to build pressure.

Step 6: Add Tomatoes

Top everything off with the can of diced tomatoes and the can of crushed tomatoes. Be sure not to stir at this point! The tomatoes will sit on top, adding their juiciness to the chili as it cooks.

Step 7: Seal and Pressure Cook

Close the Instant Pot lid and make sure it’s sealed. Set your Instant Pot to Pressure Cook for 12 minutes. The beauty of the Instant Pot is that it allows all the ingredients to meld together while cooking quickly. After the cooking time is up, allow for a natural release of at least 10 minutes to let the flavors continue to develop.

Step 8: Serve and Enjoy

Once the chili is ready, open the Instant Pot and give everything a good stir. You can top your chili with sour cream and shredded cheese if you like. Serve it with your favorite sides like cornbread or tortilla chips for an extra treat!

Beginner Tips and Notes

Cooking doesn’t have to be intimidating, especially with this Instant Pot recipe. Here are some tips to help you along the way:

Troubleshooting Tips:

• If your beans aren’t soft enough: If you use canned beans instead of dehydrated beans, they will be softer, so they shouldn’t pose any issues. If your dried beans aren’t fully cooked, you can always pressure cook for an additional 5 minutes and allow for another natural release.
• If the chili is too watery: If you prefer a thicker chili, you can use the sauté function after cooking to reduce the liquid. Just cook it for a few minutes while stirring until it thickens to your liking.
• If the meat is too lean: If you’re using ground meat that’s leaner than venison, you may need to add a little extra fat or oil to avoid a dry chili. Olive oil or butter can be a great addition!

Kitchen Tips:

• Batch Cooking: Since this recipe is made with shelf-stable ingredients, it’s perfect for batch cooking. Make extra and store individual portions in the fridge or freezer for easy future meals.
• Prep Ahead: If you’re short on time, you can pre-assemble the ingredients in the Instant Pot and store them in the fridge overnight. This way, you can cook it the next day without any additional prep.
• Using the Instant Pot: If you’re new to the Instant Pot, make sure you’re familiar with its settings. Always ensure the sealing ring is in place before pressure cooking and that the steam valve is closed.

Serving Suggestions

While the chili is amazing on its own, here are a few ways to elevate your dish:

• Serve with a side of cornbread: The slight sweetness of cornbread pairs wonderfully with the savory chili.
• Tortilla Chips: For some extra crunch, serve your chili with tortilla chips or even on top of a bed of nachos.
• Sour Cream and Shredded Cheese: These toppings add a cool, creamy contrast to the chili’s warmth and spice.
• Rice or Quinoa: Serve over rice or quinoa to add some extra texture and make it a complete meal.

Storing Leftovers:

• Fridge: This chili will last in the fridge for up to 4 days. Just make sure to store it in an airtight container.
• Freezer: If you want to make this chili in bulk, you can freeze individual servings for up to 3 months. Just let it cool completely before transferring to freezer-safe containers.

Conclusion

Whether you’re a beginner cook or just looking for a quick, satisfying meal, this Instant Pot Venison Chili will quickly become a favorite. The convenience of dehydrated ingredients means that you can whip up a flavorful chili without the hassle, and the Instant Pot takes all the guesswork out of cooking.

Feel free to customize the recipe with your favorite beans, spices, or toppings! The best part is, you can always count on this chili to warm you up, comfort you, and leave you feeling full and satisfied. So, grab your Instant Pot, gather your ingredients, and give this recipe a try. We’d love to hear how it turns out—share your experiences in the comments below!