Instant Pot Cornbread and Chili Casserole
Instant Pot Cornbread and Chili Casserole is a comforting dish that combines warm, fluffy cornbread with hearty chili, all prepared effortlessly in your Instant Pot. Perfect for busy weeknights or gatherings, this flavorful meal is sure to delight everyone at the table. With its vibrant ingredients and easy preparation, it transforms any dinner into a cozy experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) mixed beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 1 cup bell peppers, diced (red or yellow)
- 2 tbsp chili powder (adjust to taste)
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/2 cup milk
Instructions
- Sauté ground beef and onions in the Instant Pot until browned (about 5 minutes).
- Add bell peppers and minced garlic; sauté for an additional 2 minutes.
- Stir in chili powder, diced tomatoes (with juices), and drained beans until well combined.
- In a separate bowl, mix Jiffy corn muffin mix and milk until just combined.
- Layer the chili mixture in the Instant Pot, then spread cornbread batter on top.
- Close the lid and set to manual high pressure for 10 minutes; allow natural release for 5 minutes before releasing any remaining steam.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
Keywords: For added flavor, consider using garlic powder and cumin in your chili. Swap out ground beef for turkey or plant-based meat for a lighter option. Serve with shredded cheese or sour cream on top for extra richness.