One Pot Chili and Cornbread
By :Chop Secrets
Instant Pot Chili
Print Recipe
Instant Pot Chili
Votes: 1
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beans, Beef, Eggs
Prep Time 15 minutes
Cook Time 55 minutes
Servings
4-5 cups
Ingredients
For Cornbread:
  • 17 ounces Jiffy Corn Muffin Mix 2 packages
  • 2/3 cup milk
  • 2 eggs
For Chili:
  • 2 lbs ground beef preferably 93% lean
  • 15 ounces kidney beans 1 can drained and rinsed
  • 14.5 ounces diced tomatoes 1 can not drained
  • 1 ounces chili seasoning
  • 2 cups fresh spinach chopped (optional)
  • Shredded cheese for serving optional
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beans, Beef, Eggs
Prep Time 15 minutes
Cook Time 55 minutes
Servings
4-5 cups
Ingredients
For Cornbread:
  • 17 ounces Jiffy Corn Muffin Mix 2 packages
  • 2/3 cup milk
  • 2 eggs
For Chili:
  • 2 lbs ground beef preferably 93% lean
  • 15 ounces kidney beans 1 can drained and rinsed
  • 14.5 ounces diced tomatoes 1 can not drained
  • 1 ounces chili seasoning
  • 2 cups fresh spinach chopped (optional)
  • Shredded cheese for serving optional
Instant Pot Chili
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In a large bowl, stir cornbread mix, eggs and milk until just combined. Batter will be lumpy.
  2. Coat the inside of a 6-cup bundt pan with non-stick spray and spoon batter into pan. Set aside.
  3. Using the display panel select the SAUTE function on the Instant Pot. Add ground beef and brown until no pink remains.
  4. Add drained and rinsed beans, undrained tomatoes and chili seasoning. Stir to combine.
  5. Insert a tall trivet or riser into the pot.
  6. Carefully lower the bundt pan onto the riser using a foil sling. The bottom of the pan should not be in contact with the chili mixture. Cover the cornbread loosely with foil--do not seal.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the cornbread from the pot using the foil sling and allow to rest for 5 minutes, then gently loosen with a small spatula and invert onto a serving plate.
  11. Stir chopped fresh spinach into chili just before serving (optional).
  12. Serve chili and cornbread hot. Garnish chili with cheese if desired.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

3 replies
  1. Guariglia Joyce A
    Guariglia Joyce A says:

    I don’t get why FOOD BURN comes on when I just stRt out a recipe. I cannot find a plain homemade cornbread recipe and what do I do about the food burn message????

  2. agclendenin
    agclendenin says:

    I used McCormick chili seasoning from a packet, and did not add the beans (it’s a Texas thing). It turned out great. The cornbread was moist. The chili was thick with a great flavor. Very easy and delicious

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