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My BigMouth Blog | A Blog by Jason Glover

Instant Pot Elk Chili

Instant Pot Elk Chili

Instant Pot Elk Chili | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Hearty and comforting elk chili cooked in record time thanks to the Instant Pot! Don't have elk? Try it with venison, buffalo, or ground beef!

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Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 2 lbs ground elk (or other ground meat)
 1 tsp baking soda
 1 tsp salt
 2 tbsp olive oil
 1 large onion, diced
 1 cup beef broth
 1 (14 oz can) crushed fire roasted tomatoes
 3 fresh tomatoes chopped
 3 cloves garlic, minced
 2 cups kidney and/or black beans (pre-cooked in the Instant Pot or canned), rinsed and drained
 2 tbsp ancho chili powder
 2 tbsp cumin
 2 tsp oregano
 1 tsp garlic powder
 ½ tsp cayenne pepper
 Shredded cheddar, diced tomatoes, jalapeños, for topping

1

Combine the baking soda with 2 tbsp water and mix until dissolved. Combine with the ground elk and 1 tsp salt. Mix well, cover, and let stand for 20 minutes. (This helps to retain the moisture when you brown the meat.)

2

Combine the spices small bowl and set aside.

3

Set the IP to sauté mode and add the olive oil. Add the onion and sauté for 3-4 minutes, until softened.

4

Add the ground elk and sauté until almost browned.

5

Add half of the spice mixture, the minced garlic and mix well.

6

Deglaze with the beef broth, being sure to scrape up any browned bits on the bottom of the IP.

7

Turn off sauté mode and pour the crushed and fresh dices tomatoes on top, do not mix.

8

Place the lid on the IP and cook for 12 minutes on high pressure.

9

Allow to naturally release for 10-12 minutes, then carefully release the pressure.

10

Add the remaining spices and the beans. Mix well.

11

Turn on sauté mode and simmer for 10-15 minutes to reduce the liquid a bit.

12

Taste, adjust seasoning, if necessary, and serve!

 

Recipe Inspired by Noshtastic

Ingredients

 2 lbs ground elk (or other ground meat)
 1 tsp baking soda
 1 tsp salt
 2 tbsp olive oil
 1 large onion, diced
 1 cup beef broth
 1 (14 oz can) crushed fire roasted tomatoes
 3 fresh tomatoes chopped
 3 cloves garlic, minced
 2 cups kidney and/or black beans (pre-cooked in the Instant Pot or canned), rinsed and drained
 2 tbsp ancho chili powder
 2 tbsp cumin
 2 tsp oregano
 1 tsp garlic powder
 ½ tsp cayenne pepper
 Shredded cheddar, diced tomatoes, jalapeños, for topping

Directions

1

Combine the baking soda with 2 tbsp water and mix until dissolved. Combine with the ground elk and 1 tsp salt. Mix well, cover, and let stand for 20 minutes. (This helps to retain the moisture when you brown the meat.)

2

Combine the spices small bowl and set aside.

3

Set the IP to sauté mode and add the olive oil. Add the onion and sauté for 3-4 minutes, until softened.

4

Add the ground elk and sauté until almost browned.

5

Add half of the spice mixture, the minced garlic and mix well.

6

Deglaze with the beef broth, being sure to scrape up any browned bits on the bottom of the IP.

7

Turn off sauté mode and pour the crushed and fresh dices tomatoes on top, do not mix.

8

Place the lid on the IP and cook for 12 minutes on high pressure.

9

Allow to naturally release for 10-12 minutes, then carefully release the pressure.

10

Add the remaining spices and the beans. Mix well.

11

Turn on sauté mode and simmer for 10-15 minutes to reduce the liquid a bit.

12

Taste, adjust seasoning, if necessary, and serve!

Instant Pot Elk Chili

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