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Instant pot taco stuffed peppers with venison on a white plate

Venison Instant Pot Taco Stuffed Peppers


  • 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

Description

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.


Scale

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

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. 
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Mexican American

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

Keywords: venison, wild game, stuffed pepper, Instant Pot

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