Irresistible Instant Pot Cornbread and Chili Casserole Recipe

Instant Pot Cornbread and Chili Casserole is the kind of dish that wraps you in a warm hug on a chilly evening. Imagine the aroma of sweet cornbread mingling with savory chili, creating a symphony of flavors that even the most discerning palate would applaud. Each bite is a delightful blend of textures; the crumbly cornbread and hearty chili dance together like they’ve been best friends since childhood.

Now, let me take you on a little journey. Picture this: it’s a rainy Sunday afternoon, and you’re cozied up on the couch, wrapped in your favorite blanket. Suddenly, the doorbell rings, and it’s your friends ready for an impromptu gathering. You need something quick yet impressive. Enter Instant Pot Cornbread and Chili Casserole—a reliable hero poised to save the day while delivering comfort with every scoop.

Ingredients for Instant Pot Cornbread and Chili Casserole

Here’s what you’ll need to make this delicious dish:

• Ground Beef or Turkey: Choose lean meat for a healthier option; both work wonderfully in this recipe.
• Canned Beans: Black beans or kidney beans add protein and texture; drain and rinse them before using.
• Diced Tomatoes: Use fire-roasted tomatoes for an extra kick of flavor that enhances the chili.
• Chili Powder: A key seasoning that brings warmth; adjust according to your spice tolerance.
• Cornmeal: Essential for making cornbread; opt for medium or fine-ground cornmeal for the best texture.
• Milk: Adds creaminess to the cornbread; whole milk gives the best results but feel free to use what you have.

For the Cornbread Topping:

• Baking Powder: This ingredient is crucial for fluffiness in your cornbread; make sure it’s fresh for optimal rise.
• Eggs: Acts as a binder; using room temperature eggs helps achieve better mixing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Cornbread and Chili Casserole

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Gather all your ingredients and ensure everything is prepped—chop any vegetables and measure out spices so you can cook efficiently.

Step 2: Sauté Meat

Set your Instant Pot to sauté mode. Add ground beef or turkey and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

Step 3: Add Vegetables and Spices

Stir in diced tomatoes, drained beans, chili powder, salt, pepper, and any other desired seasonings. Let everything simmer together for about five minutes to meld those glorious flavors.

Step 4: Mix Cornbread Batter

In a separate bowl, combine cornmeal, baking powder, milk, eggs, and any additional ingredients like cheese or jalapeños if you’re feeling adventurous!

Step 5: Layer It Up

Pour half of the chili mixture into the bottom of the Instant Pot. Spread the cornbread batter over it evenly before adding the rest of the chili on top.

Step 6: Cook Under Pressure

Seal the Instant Pot lid and set it to cook on high pressure for about 15 minutes. Once done, allow natural release for about ten minutes before venting any remaining steam.

Transfer to plates and serve warm with toppings like shredded cheese or sour cream for an extra special touch!

Now you’re ready to dig into this comforting bowl of joy! Whether it’s family dinner night or a casual get-together with friends, this Instant Pot Cornbread and Chili Casserole will surely be a hit!

Perfecting the Cooking Process

Start by sautéing the chili ingredients in your Instant Pot for maximum flavor. Next, prepare the cornbread batter while the chili simmers to save time. Finally, layer the cornbread on top and let it cook until golden perfection is achieved.

Add Your Touch

Feel free to swap out ground beef for turkey or add black beans for extra protein. You can also spice things up with jalapeños or top with cheese before serving for an indulgent twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in the microwave or warm it up in the oven until heated through, ensuring that cornbread stays fluffy.

Sharing this dish with friends one rainy evening was a game changer. They couldn’t stop raving about how comforting and hearty it was—definitely a recipe I’ll keep making!

FAQs:

What is Instant Pot Cornbread and Chili Casserole?

Instant Pot Cornbread and Chili Casserole is a delicious, hearty dish that combines cornbread and chili in one pot. This recipe is perfect for a comforting meal, especially on chilly days. The Instant Pot makes cooking easy and quick, allowing the flavors to meld beautifully. The result is a moist cornbread topped with flavorful chili, making it an ideal choice for family dinners or gatherings.

How long does it take to cook Instant Pot Cornbread and Chili Casserole?

Cooking Instant Pot Cornbread and Chili Casserole typically takes about 30 minutes from start to finish. This includes the time for sautéing ingredients, pressure cooking, and natural release. The quick cooking time makes this dish perfect for busy weeknights when you want a filling meal without spending hours in the kitchen.

Can I make Instant Pot Cornbread and Chili Casserole ahead of time?

Yes, you can prepare Instant Pot Cornbread and Chili Casserole ahead of time. You can assemble the casserole and store it in the refrigerator for up to 24 hours before cooking it in the Instant Pot. This makes it convenient for meal prep or hosting events since you can simply set your Instant Pot to cook when you’re ready to serve.

What are some variations for Instant Pot Cornbread and Chili Casserole?

There are many variations you can try with Instant Pot Cornbread and Chili Casserole. For example, you can use different types of beans or add vegetables like bell peppers or corn to the chili mix. Additionally, consider substituting cornbread with other types of bread or adding cheese on top for an extra layer of flavor. Experimenting with spices can also enhance the taste.

Conclusion for Instant Pot Cornbread and Chili Casserole:

In summary, Instant Pot Cornbread and Chili Casserole offers a simple yet satisfying meal option that combines two classic dishes into one delicious recipe. Its quick preparation time makes it ideal for busy nights while still delivering rich flavors that everyone will love. Consider trying various ingredients to customize your casserole experience, ensuring a delightful dish for any occasion. Enjoy this cozy meal with family and friends!

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Instant Pot Cornbread and Chili Casserole

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves approximately 6
• Category: Main
• Method: Baking
• Cuisine: American

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Description

Instant Pot Cornbread and Chili Casserole is a cozy, hearty dish that combines sweet cornbread with savory chili, perfect for chilly nights and gatherings with friends.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tbsp chili powder
• Salt and pepper to taste
• 1 cup cornmeal
• 1 tsp baking powder
• 1 cup milk
• 2 large eggs

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Instructions

1. Set your Instant Pot to sauté mode. Add ground beef or turkey and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
2. Stir in black beans, diced tomatoes, chili powder, salt, and pepper; let simmer for about five minutes.
3. In a separate bowl, combine cornmeal, baking powder, milk, and eggs; mix until smooth.
4. Pour half of the chili mixture into the bottom of the Instant Pot. Spread the cornbread batter evenly over it before adding the remaining chili on top.
5. Seal the Instant Pot lid and set it to cook on high pressure for about 15 minutes. Allow a natural release for about ten minutes before venting any remaining steam.
6. Serve warm with optional toppings like shredded cheese or sour cream.

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Nutrition

• Serving Size: 1 cup (245g)
• Calories: 350
• Sugar: 5g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 20g
• Cholesterol: 70mg

Keywords: Feel free to swap ground beef for turkey or add jalapeños for extra spice. Leftovers can be stored in an airtight container in the fridge for up to three days.