Taco Style Instant Pot Stuffed Peppers with Venison

These taco style Instant Pot stuffed peppers with venison are a delicious way to use up ground venison meat. They’re easy in the pressure cooker and are topped with chipotle aioli.

Let’s get one thing straight – the Instant Pot was MADE for cooking venison. I mean, not literally, but seriously every time I make any cut of venison in it – pure magic. These Taco Style Instant Pot Stuffed Peppers with Venison are no exception.

Because venison is a leaner meat, the Instant Pot is able to cook and tenderize because it is a pressure cooker. The Instant Pot is also great for cooking stuffed peppers because it cuts the cooking time down SO much and creates a really well-cooked pepper. And there’s less cleanup. Who doesn’t love that?

I have another little confession – I like ground beef less and less the more I eat venison. Beef just has this weird, fatty, mouthfeel that I seem to notice now. I much prefer ground venison or ground elk.

Since it’s August and Jared’s last deer harvest was almost a year ago, supplies are running LOW. The venison I used for this recipe actually came from The Honest Bison. They’re able to ethically source bison, elk, and venison and send it right to your front door. The quality of their meat is amazing and I love that those of you who don’t have wild game in the freezer can get quality meat super conveniently.

Why cook this in the Instant Pot?

• Cooks the venison and the peppers quickly, without drying them out
• Less dishes
• Doesn’t heat up the kitchen
• SO. MUCH. FASTER. (stuffed peppers can take like an hour to cook!)

What makes these venison stuffed peppers taco-style?

These peppers get cooked in the Instant Pot and then they’re covered with a delicious chipotle aioli. Some of the best tacos I’ve had have some kind of aioli.

And then, once you top them with said aioli, you top them with taco toppings! All kinds of toppings with toppings, haha!

Love your Instant Pot? Try my Instant Pot Venison Stew! It’s the #1 recipe on Miss Allie’s Kitchen!

Venison Instant Pot Taco Stuffed Peppers

These taco style Instant Pot stuffed peppers with venison are a delicious way to use up ground venison meat. They’re easy in the pressure cooker.

• Author: Miss AK
• Prep Time: 15 minutes
• Cook Time: 25 minutes + time to come to pressure
• Total Time: 40 minutes
• Yield: 6 peppers (4-6 servings) 1x
• Category: Main
• Method: Instant Pot
• Cuisine: Mexican American

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Ingredients

For the peppers:

• 1 Tbsp. olive oil
• 1 onion, finely diced
• 2 jalapenos, deseeded and diced
• 1 lb. ground venison
• 2 garlic cloves, minced
• 1 Tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. apple cider vinegar
• 2 tomatoes, diced into medium sized chunks*
• 1/2 cup tomato sauce
• 6 bell peppers
• 1 and 1/2 cups water, for the Instant Pot

For the chipotle aioli:*

• 1 egg
• 1 egg yolk
• 1 lime, juiced
• 1/2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 tsp. chipotle powder
• 1/2 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. onion powder
• 1/4 tsp. cumin
• 1/2 cup light tasting olive oil

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Instructions

• Start by making the filling for the peppers. 
• Turn the Instant Pot to “saute” for 20 minutes. Add the olive oil.
• When the pot is hot, add the onion and saute for 3-5 minutes until it starts to brown. 
• Then, add the jalapenos, and venison, and saute for 5 minutes, and then add the garlic, chili powder, cumin, salt, and pepper. Saute for another 5 minutes until the meat is cooked.
• Add the apple cider vinegar, tomatoes and tomato sauce. Cook for 5 more minutes, or until the saute cycle runs out. 
• While the filling cooks, cut the tops off of the peppers and scoop out the seeds. 
• When the filling has cooked, spoon the filling inside of each of the peppers, stuffing them full. 
• Clean out the inside of the pot, and return it to the Instant Pot. Place the rack in the Instant Pot, as well and pour in the water. 
• Arrange the stuffed peppers on the rack in the Instant Pot. Put on and close the lid and turn the valve to the sealing position. 
• Select “Manual” or “Pressure Cook” on high and turn the time to 5 minutes. Let the cycle run and let the peppers naturally release for 5 minutes, before performing a manual release. 
• While the peppers cook, combine the egg, egg yolk, lime juice, Dijon, salt, chipotle powder, garlic powder, chili powder, onion powder, and cumin in a blender.
• Turn the blender on and stream in the olive oil slowly. The mixture will emulsify and turn into a delicious aioli. 
• Serve the peppers with the aioli on top and any desired taco toppings – like lettuce, tomato, cilantro, avocado, etc. 

Notes

• you could also use 3/4 cup of canned, drained, diced tomatoes
• for the chipotle aioli – if you have a mayo you like on hand, you can mix the lime juice with spices into 3/4 cup of it. 

Nutrition

• Serving Size: 1 pepper
• Calories: 426
• Sugar: 9 g
• Sodium: 594 mg
• Fat: 29 g
• Saturated Fat: 7 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 315 mg