Non-Instant Pot version:

Cup of Yum
1. Heat oil in pan over medium heat, add the onion and pepper and sauté for 5 mins until softened.
2. Stir in the garlic followed by the ground venison and brown it making sure to break it up.
3. Then add in the spices, chopped tomatoes, beef stock and balsamic vinegar and salt, stir everything well.
4. Cover (leaving slightly ajar) and simmer for 30 minutes until slightly thicker and reduced.

Instant Pot version:

1. Set your Instant Pot to Sauté and add in the vegetable oil until hot.
2. Add the onion and pepper and sauté for 5 minutes until softened.
3. Stir in the garlic followed by the venison and brown it making sure to break it up. Please remove the excess water from the venison using a scoop. You want the venison to be dry before you add the rest of the ingredients.
4. Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
5. Then add in the remaining spices, chopped tomatoes, balsamic vinegar, and salt, stirring well.
6. Cover your Instant Pot, turn the valve to sealing, select manual pressure/high pressure, set the timer to 15 minutes.
7. When done, let the pressure release naturally before opening the lid and serving.