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.