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.
Ingredients
Scale
- 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
Instructions
- 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.
- Stir in black beans, diced tomatoes, chili powder, salt, and pepper; let simmer for about five minutes.
- In a separate bowl, combine cornmeal, baking powder, milk, and eggs; mix until smooth.
- 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.
- 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.
- Serve warm with optional toppings like shredded cheese or sour cream.
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.