Ingredients

• 1.5 pounds ground venison
• 1 medium onion , chopped
• 2 jalapenos peppers , seeded and chopped
• 2 , 15.5 ounce
• 1 , 28 ounce
• 1 , 15.5 ounce
• 1 cup water
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 0.5 teaspoons dried oregano
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion powder

Instructions

1. 1 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.
2. 2 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.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition per serving