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Instant Pot Duck Ale Chili

Servings 6 servings

Ingredients
  

  • 1.5 lbs duck breast
  • 1 teaspoons salt plus additional for duck
  • 1 cup white onions diced
  • 5 large cloves garlic mined
  • 1 large can 28 oz fire roasted diced tomatoes
  • 1 can 15oz kidney beans(rinsed and drained)
  • 1 can 16 oz great northern beans (rinsed and drained)
  • 6 oz tomato paste
  • 12 ounces brown ale stout will also work
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cayenne pepper

Garnishes:

  • ½ cup chopped cilantro
  • 1 cup parmesan or mozzarella cheese grated

Instructions
 

  • Score the fat of the duck breast, sprinkle liberally with salt, place inside the instant pot, off heat.
  • Turn the instant pot to sear, sear the duck breast, fat side down (no additional fat or oil is needed), until golden brown and most of the fat has been rendered.
  • Remove the duck, add the onions, cooking until they have softened, about 5 minutes.
  • Add the duck back into the pot along with the remainder of the ingredients (other than garnishes).
  • Turn instant pot to pressure cook, cook for 30 minutes. Allow the instant pot to release pressure, then open.
  • Remove the duck, shred using two forks, return to pot.
  • Serve along side garnishes.

Notes

**To make in a slow cooker, sear the duck breast in a pan (start the duck in a cold pan off heat to render the most fat), cook the onions in the duck fat. Add everything other than the beans (and than garnishes) to a slow cooker on low for 6 hours, add the beans in the last hour of cooking.
If the chili looks dry, add broth or water.