(Total Time: 40 MIN| Serves: 4)
14 oz. venison neck, chopped into bite-sized pieces
5 tbsp. olive oil
12 oz. button mushrooms
4 cups beef broth
1 small chili pepper, sliced
1 tsp salt
½ tsp freshly ground pepper
1 tbsp. cayenne pepper
1 tsp chili pepper powder
- Grease the bottom of your instant pot with oil and press the “Sautee” button. Add onions and cook for two minutes. Now, add chili pepper, chili powder, and cayenne pepper. Continue to cook for two more minutes, stirring constantly.
- Press “Cancel” button and add meat, mushrooms, beef broth, and water. Seal the lid and set the steam release handle. Press “Manual” button and set the timer for 30 minutes.
- When you hear the cooker’s end signal, perform a quick release and open the lid.
- Serve warm.
Per Serving (Calories 353 | Total Fats 22.8g | Net Carbs: 3.3g | Protein 33.7g |Fiber: 1.3g)