Instant Pot Cornbread and Chili Casserole
Instant Pot Cornbread and Chili Casserole is the ultimate comfort food that combines the hearty flavors of chili with the sweetness of cornbread. This one-pot dish warms your heart and belly while bringing back fond memories of family gatherings. In under an hour, enjoy a visually stunning meal perfect for cozy nights or game days. Each bite delivers a delightful contrast of textures and flavors that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 1 can (15 oz) chili beans, drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup fine cornmeal
- 2 tsp baking powder
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter
- 1 cup shredded cheddar cheese
- 2 tsp chili powder
- 1 tsp cumin
- Salt to taste
Instructions
- Set your Instant Pot to sauté mode and brown the ground meat for about 5 minutes.
- Add diced onions and bell peppers; sauté until tender (about 3 minutes).
- Stir in chili beans, diced tomatoes, chili powder, cumin, and salt; cook for another 2 minutes.
- In a separate bowl, mix cornmeal, baking powder, milk, eggs, and melted butter until smooth.
- Pour the meat mixture into the Instant Pot; spoon the cornbread batter over it evenly.
- Secure the lid and cook on high pressure for 20 minutes; allow natural pressure release.
Nutrition
- Serving Size: 1 slice (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg