A friend gave me some of the elk meat from his last hunt. This meat is very lean and can be pretty tough. Cooking it in the instant pot makes it nice and tender. I wanted a hearty meal so I came up with this recipe from the items I had in my pantry and it came out great.
Ingredients
- 1.5 pounds elk meat (Round steak) chopped into 1 to 1/2″ chunks
- 2 tbsp. oil (Canola, Vegetable, or Corn oil)
- 3 slices of finely diced bacon
- 1 – 14 oz. cans of stewed tomatoes
- 1 – 8 oz. can of tomato sauce
- 1/2 – 6 oz. can of tomato paste
- 2 cups of pinto beans (soaked overnight)
- 6 cloves of garlic
- 1 bell peppers diced (Green or Red)
- 1 onions, diced
- 2 tbsp. New Mexico chili powder
- 1 tbsp. cumin
- 1/2 tsp of oregano
- 1 tsp of basil
- 2 tsp salt
- 2 tbsp. Worcestershire
- 1 tsp of crushed red chilies (I used 3 extra hot dried cayenne peppers crushed)
- 3 tsp beef bullion powder
- 4 cups of water
- Additional Garlic & Onion powder and salt to taste (I added about 1 tsp of Garlic and Onion powder)
Directions
Night before, put pinto beans in bowl covered by 3″ of water. When ready to cook, set Instant Pot to sauté and add oil and Elk meat, bacon and sprinkle with 1/2 tsp of salt and 1/4 of the diced garlic. Sauté till browned. Then add in tomato sauce and paste, chili powder, cumin, oregano, basil, Worcestershire sauce, beef bullion, and red chilies and stir. Set Instant pot to pressure cook high and cook for 40 mins. When done do quick pressure release, open instant pot and stir in the rest of the ingredients and then set for pressure cook high for 15 more minutes. When timer expires do quick pressure release and enjoy.